strawberry lemon yogurt cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

setelah lama oven berada dlm mode idle
semalam kembali aktif. 2 kek skali jalan.
kek stoberi yogurt ni buat utk bekfes esoknya (pagi ni)
semata2 sebab nak habiskan stoberi dan yogurt
padahal boleh ja nk jadikan yogurt stoberi kan?
tapi kureng minat lah..
lebih minat utk ternak lemak lagi :p

bekfes pagi ni.. with sugarless green tea dan sesudu besar madu

sumber: sweetlyserendipity.com

• 1 1/2 cups all purpose flour
• 1 1/2 cups white whole wheat flour <-- tak letak
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces plain Greek yogurt
• 12 ounces (about 2 cups) fresh strawberries, diced

1. Heat oven to 165C. Grease and flour a 10-inch bundt pan and set it aside.
2. In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
3. With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated.
4. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.
5. Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
6. 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.

saya separuhkan resepi dan guna loaf pan. dan juga tak buat glaze.