When I was a little girl, I loved to sew, especially by hand. I once drew Humpty Dumpty On A Wall on a cloth and slip-stitched the design. I never took up needlepoint or embroidery, though I'm sure I would have enjoyed it. My grandmother left me the little tablecloth which I used as a backdrop for this cake photo shoot. It probably served as a foyer table cover, or something similar...I just adore the detail.
My family loved this moist, dense cake; and I know you and yours will enjoy it also...
From My Recipe Garden
Inspired by Foodista
Approximately 8-10 servings
Required: Either a rose-pattern Bundt pan (mine came from Williams-Sonoma and measures 9") or a traditional 10" Bundt pan. If you use the rose pan, pour the extra batter into a 8 1/2" x 4 1/2" loaf pan.
- 2 1/2 c. sifted all-purpose flour, divided
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- zest of 1 lemon (save for juicing*)
- 1 c. (2 sticks) butter, softened
- 2 c. granulated white sugar
- 3 eggs, room temperature (I most always bake w/room-temp eggs.)
- 1 TB lemon juice* (One lemon will yield approx. less than 4 TB...reserve leftover juice for the glaze.)
- 8 oz. plain or vanilla low-fat yogurt (The original recipe calls for Greek yogurt, if you'd prefer using that.)
- 12 oz. fresh (cleaned, stems removed), diced strawberries
- Non-stick baking spray
- 1 c. powdered sugar
- 2 TB lemon juice*
Before The Drizzle
- Preheat the oven to 325º.
- Sift together 2 1/4 c. flour, baking soda and salt. Using a fork, stir in the lemon zest and set aside.
- Cream the butter and sugar until light and fluffy. Scrape the bowl.
- Beat in the eggs one at a time, just until incorporated. Stir in 1 TB lemon juice. Scrape the bowl again.
- Alternately beat in the flour mixture and the yogurt, just until well blended. Scrape the bowl.
- Toss the strawberries with the remaining 1/4 c. flour and use a spatula to gently fold into the batter.
- Spray the Bundt pan, including the tube, well with the non-stick baking spray: If you're using the rose Bundt pan, be sure to spray every crevice really well and spray a loaf pan for the extra batter.
- Pour the batter into the pan(s): If using the rose pan, fill about 2/3 full and pour the remaining batter into the loaf pan. To spread the batter evenly, place the pan(s) on the counter with a dish towel underneath; lift the pan(s) about 1-2" from the counter and gently drop the pan(s) a couple of times.
- Bake the rose cake about 55 minutes; the extra batter in a loaf pan about 50 minutes; and if you choose the traditional Bundt cake, about 60 minutes. When done, a toothpick inserted into the center of the cake will come out clean and the cake will pull away from the sides of the pan.
- Cool in the pan(s) on a wire rack overnight.
- To release from the rose pan, run a very thin-bladed knife around the tube, then turn the pan onto a cake platter and give the pan a hard tap with the palm of your hand. While holding the pan to the platter, shake it carefully until the cake releases.
Whisk the 2 TB lemon juice with the powdered sugar. Using the whisk, drizzle the glaze over the top of the cake. For the rose cake, use about 1/2 of the glaze so the rose pattern will remain clear and serve the remainder of the glaze on the side.
Share the beauty of spring...
Plucked And Ready to Enjoy!