Vanilla Bundt Cake with Strawberries
For the cake:
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon juice
- 1 vanilla bean pod
- 2 1/2 cups all-purpose flour, split
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces Greek yogurt, plain or vanilla
- 12 ounces fresh strawberries, diced
For the glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons water
- 1/2 tablespoon unsalted butter
- pinch fine sea salt
1Preheat oven to 375°F.
2Grease and flour a 10-inch Bundt pan. Sift together the 2 1/4 cups of flour, baking soda, baking powder, and salt.
3With an electric mixer, cream together the butter and sugar until light and fluffy using the paddle attachment for about 5 to 7 minutes.Cut the vanilla bean long-wise and scrape out the seeds. Add the seeds to the butter and sugar; mix for another minute. Scrape down the sides. Beat in the eggs one at a time, then stir in the lemon juice. Scrape down the sides.
4Alternate beating in the flour mixture and the yogurt, start with 1/3 of flour, then half of yogurt, another 1/3 of flour and so on. Just mix it until incorporated. Do not over-mix.
5Toss the strawberries with the remaining ¼ cup of flour. Gently fold them with a spatula into the batter.
6Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325°F. Bake for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7To make glaze, in a microwave-safe bowl, whisk the powdered sugar and water. Add the butter and salt and microwave for 15 to 20 seconds, until butter is just melted. Stir until smooth. If you prefer a thinner glaze, use it immediately, otherwise let it cool for 10 to 15 minutes or until slightly thickened. Drizzle over the top of cooled Bundt cake, then slice and serve. The cake is best served the day it is made, but it will keep in an airtight container for up to three days.
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