Who doesn’t love cake? A good bundt cake recipe is a must-have for any home cook, and this Strawberry Yogurt Bundt Cake doesn’t get any easier or more delicious!
Yogurt. I have a love/hate relationship with yogurt. I love it, because it tastes good, but I hate it, because of John.e. Allow me to explain…
Like I said, I love yogurt, but I’m not one of those “I gotta have yogurt every day!” types. We always have individually-sized yogurts in our fridge, and I very often will take one with me to work, or have one with some fresh fruit on the weekends – especially in the summertime when I can sit outside and eat my breakfast. Those are the times that I love yogurt.
The times that I hate yogurt need a little more explanation. And, you must understand, Dear Reader, it’s not the yogurt I hate, but the context in which the yogurt comes into play. (This getting weird, but to fully understand, I need to back up a little and remind you of a few things you might have learned about yours truly.)
At any given time in my life, I’m on a diet. I have struggled with my weight for as long as I can remember. I’ve tried almost every fad diet known to man. I can remember being on the Slim Fast diet when I was 10 years old. I look back at that now and think about how sad it was to be so focused on weight at such a young age. Always overweight, I managed to lose 120 pounds in 2011-2012. But, like most people who lose a lot of weight in a short amount of time, it begins to creep back.
Now, I live with my daughter, McKenna, and my partner, John.e. They are the types of people who can eat a large meal – or two, or three! – and stay the same size. Seriously, Dear Reader, I love to cook and I will prepare dinner almost every single night. For example, I’ll prepare a pasta dish, or a casserole, or a soup. They are both vegetarian, so many of my recipes will have lentils, quinoa, brown rice, etc. While they enjoy heaping bowls and plates, I will usually have grilled chicken salad, or some tuna, or pork loin with steamed veggies.
An hour or two after dinner is finished and all the dishes have been washed and put away, eventually, McKenna and John.e will make their way to the kitchen and fetch some snacks. I’ve seen McKenna eat a great dinner, only to smear cream cheese on tortillas a few hours later and munch away! And, John.e, well, he’s going to go for cake, cookies, ice cream, or chocolate. And, me? Well, I can’t eat those things without packing on the pounds. Sometimes, in my frustration, I will hear John.e say, “Why don’t you have a yogurt?” Well, Dear Reader, that innocent suggestion nearly puts me right over the edge. My blood boils! Ha!
I get so angry that he’s eating cake and he’s suggesting that I eat a damn yogurt. Now, it’s become a joke. But, deep down, whenever I hear him say those six little words, I want to take all of those little indivually-sized yogurts from the fridge and throw them – with all of my strength – off our balcony and onto the street below. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues. I do not have anger issues.
Luckily, rather than throwing those yogurts away, and possibly injuring those innocent passersby on the street below, I can use them up in this Strawberry Yogurt Bundt Cake. I think that is a more healthier option – at least mentally.
Strawberry Yogurt Bundt Cake is the ultimate in strawberry flavour. For this particular recipe, you’ll use strawberry flavoured yogurt, and fresh strawberries too. I love strawberries, but sometimes, it’s hard to find locally grown. In this particular case, I was so lucky, because the fresh strawberries I used were from Ontario, which is a rarity this early in the season.
All of my yogurt ranting aside, Dear Reader, let me tie this post up by saying that my Strawberry Yogurt Bundt Cake is super delicious and it’s very moist. You most certainly do not need any whipped cream to add moisture to this cake, but the option is most certainly yours. Be sure to save some of your fresh strawberries for garnish; they look beautiful on the plate next to this light and fluffy cake.
As a last moment FYI, don’t stress too much if you don’t have strawberry flavoured yogurt. Vanilla yogurt or plain yogurt will work just fine. Use regular yogurt, not Greek yogurt, because Greek yogurt is too thick. And, as you can see, my cake is slightly pink. The mashed fresh strawberries will add a little colour, but most of the pink in my cake came from the pink strawberry yogurt. If you opt for plain or vanilla yogurt, your cake might not be as pink as mine.
With that said, it’s all about the taste anyway – am I right? And with my Strawberry Yogurt Bundt Cake, you can have the best of both worlds – yogurt and cake! Take that, John.e. Ha!
To assist with this recipe, consider using the following tools:
- 9″ Bundt Pan – I used this Ring Mold Pan by Fat Daddios. It’s one of my favourites!
- Hand Mixer – one of the most used baking tools in my kitchen. I love my Kitchenaid Hand Mixer, and yes, mine is red!
In a hurry? Save this recipe to your Pinterest board for later!
Strawberry Yogurt Bundt Cake
Who doesn't love cake? A good bundt cake recipe is a must-have for any home cook, and this Strawberry Yogurt Bundt Cake doesn't get any easier or more delicious!
- 1 pint strawberries, see notes
- 3/4 cup strawberry yogurt
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1/2 teaspoon lemon juice
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
Preheat oven to 350 degrees. Lightly grease a bundt pan with non-stick cooking spray. Set aside.
Add the yogurt, eggs, vegetable oil, sugar, and lemon juice to a large mixing bowl. Using a hand-held mixer, blend the ingredients on medium speed until well combined.
Add the flour and baking powder. Blend into the wet mixture until well combined.
Using a rubber spatula, fold in the strawberries.
Transfer to the bundt pan and bake for 40 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the bundt pan for 10 minutes before gently and carefully turning the cake out onto a wire cooling rack to finish cooling.
Dust with confectioner's sugar and serve!
*Remove the stem from the strawberries and light mash the berries with a fork. Pile the mashed strawberries into the center of a clean kitchen towel. (Use a red kitchen towel, otherwise the strawberries will stain it greatly!) Bring in the ends of towel and twist to force the liquid out of the mashed strawberries. Squeeze out as much water content as possible.
**Adapted from An Italian in my Kitchen
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook!
@lordbyronskitchen | #lordbyronskitchen
All access to Lord Byron’s Kitchen! Never miss another recipe! Follow me on social media: