Citrus Strawberry Sunshine Cake

Spring is just around the corner, so I wanted to make a dessert that was reminiscent of a sunny spring day! This cake has the consistency of a decadent pound cake, but still maintains a light, citrus flavor. This would be an excellent dessert to bring to any Easter celebration, or simply to enjoy fresh spring flavors!

Ingredients:

1 stick unsalted butter

1 C. sugar

2 eggs

1/2 cup milk

1/2 cup greek yogurt (or any yogurt on hand)

1 t. vanilla extract

2 t. orange extract

zest of large orange

zest of large lemon

2 C. AP flour

1 t. baking soda

1 t. baking powder

1 t. salt

1/3 C. strawberry preserves/jelly/jam

handful of blueberries (or however many you like) mixed with a pinch of flour

Instructions:

1) Preheat oven to 350. 

2)Mix together softened butter, sugar, eggs, milk, yogurt, extracts, and zest.

3) In a large bowl, whisk together flour, baking powder, baking soda, and salt. 

4) Slowly incorporate the dry ingredients into the wet ingredients. 

5) Scoop 1/3 of the batter into a separate container, and whisk in strawberry preserves. 

6) In a greased bundt pan, pour in plain batter and level off with a spatula. 

7) Stir a pinch of flour into the blueberries until they are coated. Scatter the blueberries on top of the plain batter. 

8) Pour strawberry batter on top of the plain batter, level off, and swirl with a spoon if you'd like. 

9) Bake for 40 minutes, or until a toothpick can be inserted and come out clean, or with moist crumbs attached. 

Look at my beautiful vintage cake plate! So cute and feminine! 

This is a picture of a farm fresh egg. I can't praise fresh eggs enough. Their taste is far superior to regular grocery store eggs, and their yolk is a vivid orange color!

(Note: I didn't use all these blueberries, but this picture displays blueberries that have been tossed with flour. The flour helps them to stay suspended in the cake so they don't sink to the bottom.)