Social distancing – more or less translatable with “shelter in place” – is effecting my life in many ways. Letting go those aspects related to motherhood (home-schooling, tolerating four “kids different in ages 24/7, find the strength to not live in my pjs and trying working -out regularly), Coronavirus hit my being an home-baker and Italian food lover in two ways: a bad one, and a good one.
Let’s start with the good one: I have more time and motivation to experiment new recipes.
Bad one: whatever I bake or cook (always too much even for a family of six) we eat.
So today I’d like to share with you this strawberry bundt cake recipe because 1) it’s a new one I tried (and modify) from the Italian blog cookaround to get rid off some strawberry yogurt my daughters refused to eat: 2) it’s a low fat one, so my extra-baking would have a lower impact on our waist lines 😉 LOL.
To prepare this strawberry yogurt bundt cake I used the “bundt cake pan” because I love its shape and I feel like it makes such a simple pound cake so appealing, but believe me, I’m sharing this strawberry yogurt bundt cake recipe with you because it’s absolutely delightful, perfect for an healthy snack or an afternoon tea party, or just because you need some comfort in these days. Its strong strawberry scent will pervade your whole kitchen and it will be hard resisting to take it out of the pan only when completely cooled.
INGREDIENTS for a bundt cake pan or a 9” baking pan
4 eggs at room temperature
9 oz. (250 gr.) granulated sugar
1 lemon zest or 1 tsp. lemon extract
1 tsp. vanilla extract
2/3 cup (130 ml.) vegetable oil (my favorite is coconut oil)
10 oz. (250 gr.) strawberry yogurt at room temperature
2 cups (290 gr.) all purpose flour
1/3 cup (50 gr.) potatoes or corn starch
2 tsp. (16 gr.) baking powder
a pinch of sea salt
Using an electric whip, with eggs, sugar, vanilla and lemon extract (or zest) in a big bowl, for at least 5 minutes.
Keep whisking and add the oil and yogurt. When well incorporated, sift in flour, starch, baking powder and sea salt.
Preheat the oven at 375 F (175 C.). Start stirring gently from the bottom to the top (to avoid the batter to get runny) until all the dry ingredients are well incorporated. Your batter will look lumpy. Don’t worry about that. Avoid stirring too much otherwise your cake will be dry and gummy.
Pour the batter in a greased 9″ round cake pan (I’d prefer a bundt cake pan, but’s its’ optional) and bake for 40 minutes in the medium rack (check with a stick if the cake is ready, otherwise keep it in the over for few more minutes).
– If you don’t have coconut oil at home feel free to use any other oil but avoid the “olive oil” because its strong taste would overcome the strawberry flavor.
– This cake can last up to three days if stored in a container with a glass dome, otherwise it will get very dry very quickly.
I warn you: this cake is highly addictive, anytime my girls and I prepare it (they love helping me in the kitchen) it’s gone the same day!
– If you’d like to try other “butter free” cakes and treats check out also:
- pear and ricotta cheese coffee cake (also this one turns out lovely by using a bundt cake pan);
- chocolate chips and yogurt muffins;
- chocolate chips and yogurt cookies.
I really hope you will like this recipe!
Please, keep me posted if you’ll try it and don’t be shy to share your thoughts with me!
We need social interactions more than ever!
YOU CAN ALSO FIND ME HERE:
on INSTAGRAM: Silvia Italiangoodness
on PINTEREST: Italiangoodness, Italian recipes and more!
IN CASE YOU DON’T KNOW,
my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.
Check out my HOME BAKERY PAGE to learn more!