Friday, March 1, 2024

Strawberry Cake for a Rainy Day


Just when I thought spring was arriving -- with the urge to pull out the sandals and cute floral dresses and take the pupper to the dog park-- it's a cold rainy Friday here in Atlanta. 

The four-legged prince of the household refuses to go potty in the backyard and get his butt wet, and I'm back in cozy sweats and sipping a mug of hot tea. 

When I opened the fridge for some milk (I like my English breakfast tea strong with a spoonful of sugar and a splash of milk), I noticed the strawberries we bought last week at the farmers market. They were meant to top a spinach and feta salad that never got made, because the fruit and vegetable bin is sometimes the place where my good intentions go to die. 

If I was going to use them, something needed to happen FAST.

Enter my favorite strawberry-lemon yogurt cake. It's easy to make and goes perfectly with a hot cup of tea (or a scoop of vanilla ice cream, which is what will be happening later today in our house).

The first thing I ever baked on my own was a pound cake when I was 15, and they are still one of my favorite things to make, in many variations.  The Greek yogurt and lemon give this one a nice tang that balances out the sweetness, and it's a great way to use up those strawberries that haven't gone to the dark side -- but that are definitely not looking super bright and fresh.


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