Fresh Strawberry Yogurt Cake, by Steph

This recipe is knock your socks off delicious!

I will give the original recipe and my gluten free conversion. So good!

Ingredients:
2 1/2 cups all-purpose flour (I added more for high altitude)
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) salted butter, at room temperature
2 cups sugar
3 eggs
1 tablespoon lemon juice
1 teaspoon almond extract (I used vanilla instead, but it would be good!)
8 ounces plain or vanilla Greek yogurt
12 ounces fresh strawberries, diced (I used more, it was yummy!)


GLAZE
1 1/4 cups powdered sugar
2 tablespoons lemon juice


*I thought it didn't taste very good so I doubled and added butter as follows:
2 cups powdered sugar
2 Tbls fresh lemon juice
3 Tbls butter melted
Then I added more water in tiny additions until it was the right consistency.



Gluten Free Instructions:
2 C. gluten free flour mix (any brand is fine)
3/4 C. potato starch flour (there is extra for high altitude, you can use normal amount 1/2 C)
2 1/2 tsp xanthum gum
coat strawberries in 1/4 C potato starch flour

Directions:


Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
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 lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.


Served with extra diced strawberries on top and vanilla ice cream, so good!!!