Faith, Family and Friends: June 2013

Favorites From Last Week

The week began with Brandon's fishing trip ending and him returning home to three babies that celebrated with a trip to a favorite ice cream parlor and a wife very glad to have him safely home. I love this shot. He looks happy and there's a fish!

Heath and our newest grandbaby, Owen. Need I say how thrilled the whole family is to have a new baby to spoil! Owen is growing so quickly, as they do, and his parents are fascinated. (He has his mommy's blue eyes {heart font} .)

He loves to be swaddled, and listen to the vacuum cleaner. Seems to calm him. I think it makes him feel Mommy is near!

Brandon & Jenny's son, Ian, was baptized yesterday. Family and friends gathered to witness this precious moment. He was so happy. Our heart memories this past week still warm my heart today. We are a very blessed family. Thank you, Lord.

May His Kingdom Grow~

Strawberry Yogurt Cake

(A Spicy Perspective)

Fresh Strawberry Yogurt Cake

You'll need:

2 softened sticks of butter

2 cups sugar

3 eggs

3 Tb lemon juice, divided

Zest of 1 lemon

2 1/2 cups flour, divided

8 oz. plain or vanilla, Greek yogurt

12 oz fresh strawberries, diced

1 cup powdered sugar

Directions:

Preheat oven to 375 degrees. Grease and flour a Bundt Pan. Mix the lemon zest into the flour and set aside.

With electric mixer, cream the butter and sugar, until light and fluffy. Beat in the eggs one at a time. Stir in 1 Tb lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until smooth.

Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan and place in the oven. Reduce temp to 325 degrees. Bake for 60 minutes, or until a cake pick inserted into the center of cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together remaining 2 Tb of lemon juice and the powdered sugar. Drizzle over the top of cake.

NOTE: The consistency of the yogurt and juiciness of berries will determine the thickness of the batter. A thicker batter will keep the berries from sinking to the bottom (top) of the cake as seen in the above photo.