Pinterest

I’ve had a long-standing infatuation with magazines. Everything about them excites me, from unexpectedly finding the latest edition in the mailbox, to flipping through the glossy pages.

As a kid, I created a floor to ceiling collage of pictures, words and graphics from magazines on the wall in my bedroom. It wasn’t my parents’ idea of fine art, but to this day I think that was my coolest creative accomplishment.

Now days, instead of pasting clippings on a wall, I’ll save magazine pages of things I find inspirational, and tuck them away in a folder. Although I love the physical nature of this process, I haven’t found a good method for keeping these ideas organized.

Thank goodness for Pinterest.

For those of you who aren’t familiar with this online social network, Pinterest is basically the virtual version of my magazine clippings. The site allows me to create different folders, or Boards, as they call them, to separate and organize all the different categories of interest to me. From recipes to interior design to hair styles, I can “pin” these images of inspiration on to my personal boards. Through this site, I’m able to share my visions, as well as have access to the ideas of the other 4 million Pinterest users.

Since my Pinterest activity has increased in the last month, I’ve discovered some tempting recipes that are weighing heavy on my mind, begging to be made. Number one on the list was a Fresh Strawberry Yogurt Cake. I’ve been obsessing over the cake since I first laid eyes on it. The lemon sugar glaze atop the sweet strawberries engulfed in moist cake looked insane. I couldn’t wait until summer for strawberries to be in their prime; I rushed to the grocery store first chance I got to pick up the ingredients. When I took my first bite, the cake was still slightly warm; I almost melted. It was even better than I had dreamed and I was officially in Strawberry Yogurt Cake heaven. Make this cake!

And follow me on Pinterest!


Fresh Strawberry Yogurt Cake

What You Need

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tablespoons lemon juice, divided
  • Zest of 1 lemon
  • 2½ cups all-purpose flour, divided
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces plain or vanilla Greek yogurt
  • 12 ounces fresh strawberries, diced
  • 1 cup powdered sugar

What To Do

  1. Preheat oven to 325°. Grease and flour a 10 inch Bundt pan.
  2. Sift together 2¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside
  3. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  4. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  5. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  7. Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
  8. Devour.
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