Strawberry Lemon Yogurt Cake
I love when things come together at just the right time. I found a really nice bundt pan in my cupboard, which I’ve had for a long time. I couldn’t remember if I’d ever even used it before though. Then, I was clicking around on Pinterest and I happened to come across this recipe for Strawberry Yogurt Cake. Perfect!
On the other hand, I don’t like when I follow a recipe and it doesn’t turn out well. What a pain! Especially when it involves special ingredients that I don’t keep on hand, like greek yogurt or loads of strawberries. The first time I attempted to make this cake, I followed the directions, used plain yogurt, and waited half an hour for cooling, then turned the cake out of the pan. Fail. The top of the cake, where the strawberries settled, didn’t come out of the pan. However, the cake was delicious!
So, I did something I rarely do. I tried again, a couple days later. The issues weren’t really with the recipe, they were more to do with my interpretation of the recipe. This time I used greek yogurt (less liquid-y), I used slightly fewer strawberries, and I baked the cake about 10 minutes extra (because it needed it, that wasn’t planned). Then I let it cool completely in the pan before trying to turn it out. Success!! The cake came out perfectly, the texture was just right and the flavor was still excellent! Even better still, my desire to make the cake a success, but not to eat a second cake all by myself, led to Timmy, Jane and I going to his Nanny and Pop’s for dinner. So happy we could share the evening, and the tasty strawberry cake, with family!