I made my FIRST EVER cake from scratch last night. You guys, seriously. I made a cake. WOAH.
Okay, enough of the obligatory celebrations. Seriously though, I’ve never made a cake that didn’t come in a box, so this is a big thing. I originally had this recipe on my March food list, but between the Chole Sabzi Pulao and BBQ pork chops, I kind of got distracted. So April is here, and I am feeling motivated by the unseasonably warm temperatures. And nothing says “hey it’s 90 degrees outside!” like turning on the oven and baking a cake. ha ha 😀
Since I am a bit pressed for time, you can find the original recipe here. I will disclaim that their cake turned out waaay lighter than mine, color-wise. I really have no clue how this happened, given that I had a pretty precise bake time. The taste was still all there, so I don’t think it’s a matter of “burning” or baking too long. If any of my baking veteran friends have any ideas how that happened, I’m all ears 😉
Let me also say, that the lemon in this recipe is an amazing touch. It’s fresh and springy, perfect for the current weather. The powdered sugar drizzle is mixed with straight up lemon juice, which has a bit of a tart flavor. I don’t mind it, but I could see it being a bit intense for some. Neverthelss, I will make this recipe again, and SOON. Good stuff!
Preparing the ingredients. I’ve been using frozen strawberries in recipes lately. It’s just a bit easier to work with.
Sifting the flour with the lemon peel and mixing in the eggs one at a time. I used larger sections of the peel, but that’s just a preference of mine. The peel can be grated for a finer hint of lemon.
Alternating the flour and greek yogurt keeps the batter from getting too dry all at once. The recipe requests that the strawberries and remaining 1/4th cup of flour be added in gently (spoon mixed vs blended).
Filling the bundt pan with the batter. Take time to make sure the batter is spread evenly. It will surely settle, but you can’t be too safe! 🙂
Complimentary “messy kitchen” photo.
After 60 minutes of baking at 325 degrees, you will have a delicious bundt cake! Be sure to allow at least 20 minutes of in-pan cool time, followed by about 15 additional minutes out of the pan before icing.
Good Sunday morning to you!