Strawberry Yogurt Cake

Spring has sprung here in Cincinnati.  Wow.  Pretty sure I could get used to 80+ degree days in APRIL!  Unbelievable that traveling 5 hours south makes such a difference in weather.  We've had the house windows open and I've commuted to and from work with the sunroof open (the true test of Spring's arrival).

This evening I'm having dinner with a resident colleague and his wife.  Read: an excuse to bake.  My new go-to for baking inspiration is browsing boards in Pintrest.  This cake caught my eye and was re-pinned months ago just waiting for the perfect time.  And it has arrived.  Nothing says spring like strawberries.  Thanks again, Pintrest!

The cake (batter) was a bit too sweet for my tastes, so I've made a tart glaze with lime juice and plain yogurt.  You'll find that I've also reduced the sugar in the recipe below by 1/2 cup from the original.  We'll see how the final product tastes in about two hours.

Strawberry Yogurt Cake (adapted from A Spicy Perspective)
Serves 10-12

Cake
2 sticks butter, softened
1 1/2 cups sugar
3 eggs
1 tablespoon lime juice
Zest of 1 lime
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain yogurt
16 ounces strawberries, diced

Preheat oven to 325.
Grease liberally and flour Bunt pan.
Coat the diced strawberries in 1/4 cup of flour
Cream butter and sugar together.
Beat in eggs, one at a time followed by lime juice and zest.
Add soda and salt.
Alternate adding the remaining flour and yogurt.
Gently fold in strawberries.
Pour batter into pan and bake for 50-60 minutes.
Let mostly cool on a wire rack.
When still barely warm turn onto plate (hopefully in one piece)!

Glaze
Zest of 1 lime
1 tablespoon lime juice
Few tablespoons plain yogurt
Tablespoon or so cream cheese
Some powdered sugar
Some milk

Mix together and add more/ less liquid to make the perfect consistency.
Drizzle over cooled cake.