Servings 10 servings
Ingredients
For the cake:
- Cooking spray, for greasing pan
- 1 cup (2 sticks) unsalted butter, at room temp
- 1 3/4 cup sugar
- 5 large eggs, at room temp
- 1 cup plain Greek yogurt, at room temp
- 2 teaspoons vanilla extract
- 2 Tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 cups cake flour
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup strawberry jam
For the chocolate glaze:
- 3/4 cup heavy cream
- 1 Tablespoon unsalted butter
- 6 oz. semisweet chocolate, chopped
- Sliced strawberries, for garnishing
Instructions
Make the cake:
- Preheat the oven to 350°F and generously grease and flour a 12-cup fluted bundt pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating between each addition.
- Add the Greek yogurt, vanilla extract, lemon juice and lemon zest, mixing until
combined and scraping down the sides as needed. - In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add
the dry ingredients to the stand mixer bowl in three increments, mixing between
each addition. - Add the strawberry jam, mixing until combined, then transfer the batter into the
prepared bundt pan. - Bake the cake on the center rack for about 50 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and loosen edges with knife then invert it onto a cooling
rack, leave pan on top for 10 minutes.
Make the chocolate glaze:
- Heat cream and butter. Pour over chocolate. Let sit 10 minutes then whisk together.
- Pour atop completely cooled cake. Top with fresh berries.
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