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Moist lemony cake studded with fresh strawberries!
Preheat your oven to 350 F. Set up eight large paper liners. You’ll need 8 of these babies, but jumbo muffin liners would work too, just set them up on a rimmed baking sheet and you’re good to go. Set aside.
Into a medium bowl add in the flour, baking powder and kosher salt, whisk to combine and set aside.
In a large bowl add the sugar and lemon zest. Rub the lemon zest into the sugar until it resembles wet sand. Add in the two eggs, Greek yogurt, oil and vanilla and stir. Gently fold in the dry ingredients until incorporated. Then carefully stir in the diced strawberries.
Fill the liners halfway full and pop the sheet pan into a preheated oven for 20-22 minutes or until the tops are lightly golden and when a cake tester is inserted it comes back clean.
Let cool completely before topping with whipped cream.
The cake base for this recipe was adapted from bon appetit magazine.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!