King Kong: ‘Wow did you make this?’
Me: ‘Yes of course’
King Kong peers into the cake box again ‘Wow how did you make it into that shape, that’s amazing’
Me…stifled laughter ‘Its called a cake tin’ 🙂
I love how baking a cake in a bundt pan, in fact baking in general can make you appear like an alchemist of flour and butter, even if it is not the most difficult of recipes.
Strawberries are in abundant supply at the moment and this seemed like a great way to showcase them. This cake is a lovely moist cake and I received more than the usual number of compliments even days after, so I am guessing this cake is not merely for cake lovers.
What is your favourite way to showcase strawberries?
Strawberry and Lemon Yoghurt Cake
adapted from Strawberry Yoghurt Cake
- 225 gms of unsalted butter
- 2 cups of caster sugar
- 3 eggs
- juice of 1 lemon
- zest of half a lemon
- 2 1/2 cups of plain flour
- 1/2 tsp of baking soda and
- 1/2 tsp of bicarb soda
- 1/2 tsp of salt
- 200 gms of natural greek yoghurt
- 1/4 cup of milk
- 250 gms of strawberries
1. Preheat oven to 180 degrees
2. Grease and flour a bundt tin thoroughly.
3. Beat together the sugar and butter until light and fluffy.
4. Add the lemon juice and zest and then add the eggs one at a time waiting between eggs until combined
5. Alternate adding the flour and yoghurt in 3 parts, then add in the milk at the end and mix to combine
6. Bake the cake in the oven for approximately 1 hour or until the cake is springy to the touch and the skewer comes out clean
7. Allow the cake to cool in the tine for 10-15 mins and then remove carefully on to a rack to cook