1 c. White Mountain Foods Bulgarian Yogurt
3 c. cake flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
⅓ c. lemon juice
2 tsp zest of a lemon
2 sticks of unsalted butter
2 c. sugar
1 ½ tsp vanilla extract
2 c. mixed berries
Preheat the oven to 350 degrees Fahrenheit. Grease either a large Bundt pan, loaf pan, or cupcake/mini Bundt pans.
Combine dry ingredients; cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
Combine White Mountain Foods Bulgarian Yogurt, lemon juice, and lemon zest. Whisk together and set aside as well.
Soften butter, but do not melt. Room temperature is best. Beat on high speed with sugar until smooth and creamy.
Mix in eggs one at a time on low speed, stopping just after the last egg is combined.
Pour in flour mixture, and then yogurt mixture, and mix until just combined.
Fold in berries. If using frozen fruit, do not defrost. Blueberries and chopped strawberries work the best. Use limited raspberries to avoid too much moisture.
Spoon mixture into desired pan. If using a large Bundt pan, cook 50-70 min until a toothpick comes out clean. If using smaller sized pans or cupcakes, cook for 35-45 min, starting to check halfway through. Cover with foil halfway through baking to avoid over browning.
Enjoy with a lemon glaze if desired. Mix 1 cup confectioners sugar, ¼ teaspoon of vanilla, and 3 tablespoons lemon juice together and drizzle over cake.