This past Easter, my niece contributed a wonderfully moist strawberry yogurt cake.The tangy lemon glaze complements the sweet strawberries for a delicious treat. I never got around to asking for the recipe, but luckily I ran across it on Pinterest recently and traced the pin back to A Spicy Perspective.
If you have been around here long, you have probably figured out that I like to tweak recipes to make them healthier, if possible. The only thing I altered was to reduce the sugar to 1 1/2 cups instead of 2. Trust me, you won't miss the extra 1/2 cup of sugar! You may even be able to reduce it a little more, either in the cake or the glaze. I also recommend using organic lemons and strawberries because you will be using the zest of the lemon (you'll avoid the waxes and fungicides used on conventional lemons) and strawberries are on the dirty dozen list. Of course, the next time I make this, I will try whole wheat pastry or whole white wheat flour and I may even use blueberries instead of strawberries. Click HERE for the recipe.
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