It’s the third Tuesday of the month, which means I’m teaming up with my sweet friend Heather over at Blonde Twin Mom for Tasty Tuesday!  This month’s theme is desserts…because with swimsuit season just around the corner we KNOW this is what you need in your life!  Ok, maybe not, but even if you are trying to watch your waistline, I assure you, these recipes will be worth the cheat!

Today I am sharing my strawberry lemon yogurt bundt cake….say that five times fast!  Strawberries are in season mid April to August, so now is the time to bust out those strawberry recipes!  I love this cake for several reasons!  For starters, it combines two of my favorite flavors, lemon and strawberry!  I am not a huge sweets person, so I enjoy the tang of the lemon, offset by the sweet of the sugar and strawberries.  The yogurt keeps the cake from tasting dry, and the bundt shape makes it pretty and easy to serve.

This is the perfect summer cake to throw together for those upcoming barbeques and pool parties!  Plus, I feel like any cake with fruit is totally acceptable to also eat for breakfast….cake with my coffee, yes please!


1 cup of butter, softened

2 cups of granulated sugar

3 large eggs

3 tablespoons of lemon juice

zest of 1 lemon

2 1/2 cups of all purpose flour, divided

1/2 teaspoon of baking soda

1/2 teaspoon salt

8 ounces of plain or vanilla Greek yogurt-vanilla for more sweet, plain for more tang

14 oz diced fresh strawberries


1 cup powdered sugar

2 tablespoons of lemon juice


Preheat oven to 375 degrees.  Spray your bundt pan with non-stick spray or use butter and flour.

Mix 2 1/4 cups of flour, baking soda, salt and lemon zest.  Set aside.

With an electric mixer, beat butter and sugar until it is light and fluffy.  Beat in eggs and add 3 tablespoons of lemon juice.

Beat in flour mixture and yogurt little bits at a time until it is all incorporated.

Toss diced strawberries with the remaining 1/4 flour.  Gently stir them into the batter.  Let batter sit 3-5 minutes.

Pour the batter in your bundt pan.  Place in the oven and reduce the temperature to 325.  Bake for 60 minutes or until toothpick comes out clean.

Allow cake to cool at least 25 minutes before turning out of the pan.  Once it has cooled, whisk together the powdered sugar and 2 tablespoons of lemon juice.  Drizzle the glaze over the cake!

Enjoy!  Pretty, fresh and perfect for summer!

Be sure to head over to Blonde Twin Mom for Heather’s cherry cheese cake recipe, and as always, her fun, affordable fashion tips!

Check out past editions of Tasty Tuesday:


Crockpot Meals


Kitchen Faves:

Kitchen Aid Electric Mixer//Cake stand//Bundt pan//Berry Basket //Stainless Steel Mixing Bowls