Yummies the Natural Way!

One of my favorite blogs is Open Hands by Amanda. I would like to thank her for the guest post. I just happened to have attended high school with her (I won't say how long ago and neither will she!).  She started a few weeks ago going unprocessed in her home and I have truly enjoyed reading her blog about her new adventure.  I have often thought about doing this but honestly the cost and time scared me off.  She has made it look so easy these past few blogs, that we may try and tackle it at home ourselves.  I do try and make things natural if I can. So in honor of my favorite blog I am going to share my favorite NATURAL summer yummy!

I found this recipe last year at another great blog (here is the original link aspicyperspective), she takes awesome pictures as she goes. We have loved this cake time and time again.  It is super easy and a great picnic take along.

 

Fresh Strawberry Yogurt Cake

Ingredients:

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tb. lemon juice, divided

Zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. plain or vanilla, Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thicker yogurt will produce a thicker batter, either way it is a great cake, don't worry about the thickness of the batter.

Here is a picture of how mine turned out it was SUPER YUMMY and I can't wait to make it again!

 

   

 

 

Let me know how you liked it when you give it a try!

 

 

Hi my name is Sarah and my blog is Faith Filled Footsteps if you like this post please check out my others on Facebook and on my Blog.

 

My blog is new and hopefully will grow with each new friend we make. It is called Faith Filled Footsteps because that is what I do every day, I take all my steps in faith.  My blog offers DIY crafts, yummies, some money savings tips, mommy stuff and sharing my faith. 

 

Thank you again to Amanda and Open Hands for this guest post. Please join us in this crazy journey as we take every day with Faith Filled Footsteps!