Decadent Strawberry Yogurt Cake for Breakfast

I like to make something rich and delicious and not something I would make any other time for Sunday morning breakfast and this Strawberry Yogurt Cake was just what the baker called for.  Besides I get up early and I have a few hours before anyone else is up.  It's a great time to bake.   I had originally pinned this recipe on my Yummy Cakes Board on Pinterest and it is the recipe of  A Spicy Perspective.

DECADENT STRAWBERRY YOGURT CAKE FOR BREAKFAST

ingredients:

• ½ cup (1 stick) butter, softened
• 1 ½ cups sugar
• 3 eggs
• 3 tablespoons lemon juice, divided
• 1 teaspoon vanilla flavoring
• Zest of 1 lemon
• 2 ¼ cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 oz. plain or vanilla Greek yogurt (I used flavored strawberry Greek yogurt)
• 12 oz. fresh strawberries ( I used fresh frozen), 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 tablespoon lemon juice and 1 teaspoon vanilla.  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.

The batter will be thick when you place in pan to bake.  My berries were still slightly frozen so I ended up baking the cake for an additional 10 minutes.  I used a bundt pan with a lot of ridges that looked like a castle and it was difficult to remove the cake.  I would suggest using a traditional bundt pan and spraying generously with cooking spray and flouring the pan.