This is my first post about something I’ve baked in well over a month… crazy! I got back on to the baking wagon in fine style the other week with this strawberry yoghurt cake with lemon drizzle icing, which I decided to make thanks to some leftover strawberries that were practically begging me to bake with them.
I decided to use this recipe because I’m a sucker for a cake recipe that has that something extra to create a lovely, rich texture – it was yoghurt in this case, but buttermilk and soured cream are just as fantastic. I made sure to use full-fat yoghurt here, as low-fat yoghurt lacks the richness that makes a cake truly special.
The cake was brilliantly easy to make, although I did have to leave it in the oven for a bit longer than the recipe said. I also added a little lemon zest to the cake mix to add some extra tang. And you can never have too much lemon!
The texture of this cake was BEAUTIFUL – soft, moist and oh so addictive. I’m slightly ashamed to say that two of us demolished the cake in just two days (although I only had a quarter of it!). We just couldn’t stop eating it.
I’d highly recommend making this cake if you want a teatime treat that makes the most of our wonderful British strawberries while they’re in season. You won’t regret it!
Can be found on Cider With Rosie here: http://www.ciderwithrosie.com/2014/05/fresh-strawberry-yoghurt-cake-with-lemon-glaze/