Strawberry Yogurt Cake

Simply the best cake in the world. I mean that too. So moist, so delicious, semi healthy, perfect for spring and summer and so delicious {did I say that already}.  I took a basic recipe and changed it up a bit cause that's what I do best! 

Recipe: Fresh Strawberry Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups white sugar 
• 2 eggs
• 1/2 banana
• A squeeze of lime juice {perhaps 1 tbs}
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 oz. vanilla yogurt {greek is great regular works just as well}. 
• 12 oz. fresh strawberries, diced 

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 1/2 cups of flour, baking soda and salt. Squeeze in your lime juice. Fresh or from a jar is fine. 
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time and add in the 1/2 banana. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. {Keep 1/4 flour aside}
3. Toss the strawberries with the remaining1/4 cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes. 
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. 

DELISH!