Strawberries In Rose Cake with Lemon Glaze

Roses were my dear mother's favorite flower...I suppose that's why I was so drawn to the rose-pattern pan I used for this cake.  My daughter loves strawberry desserts; and for her birthday this past week, I chose a strawberry-yogurt cake to make in the rose cake pan which I had received as a gift from her.

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

Ingredients

The Cake

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

The Glaze

• 1 c. powdered sugar
• 2 TB lemon juice*

                                            Before The Drizzle

 

Directions

The Cake

1. Preheat the oven to 325º.
2. Sift together 2 1/4 c. flour, baking soda and salt.  Using a fork, stir in the lemon zest and set aside.
3. Cream the butter and sugar until light and fluffy. Scrape the bowl.
4. Beat in the eggs one at a time, just until incorporated.  Stir in 1 TB lemon juice. Scrape the bowl again.
5. Alternately beat in the flour mixture and the yogurt, just until well blended.  Scrape the bowl.
6. Toss the strawberries with the remaining 1/4 c. flour and use a spatula to gently fold into the batter.
7. 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.
8. 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.
9. 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.
10. Cool in the pan(s) on a wire rack overnight. 
11. 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.

The Glaze

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.

                              A Little Drizzle And Starting To Bloom

  
                     
Share the beauty of spring...

                                      Plucked And Ready to Enjoy!

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