Cupcake on yogurt

Butter - 220 g
Sugar - 2 cups
Egg - 3 pcs
Lemon juice - 3 tablespoons
Zest of 1 lemon
Flour - 2, 5 cups
Soda - ½ teaspoon
Salt - ½ teaspoon
Greek (normal) yogurt - 225 g
Milk - 1/3 cup
Vanilla - 1 teaspoon
Fresh strawberries - 340 g

Heat oven to 160 degrees. In a bowl, combine 2 cups flour 25, baking soda, salt and lemon zest. In the bowl of a mixer to beat the butter with the sugar until the state of the air for about 3 minutes. Beat 1 egg at a time, continuing to whisk. Pour the lemon juice. Gradually sprinkle in the flour mixture and yogurt, milk and vanilla. In a separate bowl, combine the chopped strawberries with remaining flour. Enter the bulk.
Grease a baking pan with butter and pour the dough there. Bake for 1 hour. Before you get out of shape, let the cake cool completely while.
Sprinkle with powdered sugar and serve.


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