There I was, standing in the middle of my kitchen shaking…shaking…shaking… but the cake would not come out of the pan and land on the plate like it was supposed to. I’d followed the recipe and its not like I hadn’t made a pound cake before, but despite my aggressive attempts, the dessert I was to take to Easter dinner held tight. Knife around the edges….shake again……no luck! Clunking on the counter…..knife around the edge again…..shake….shake….AND… out it came. Not only did my cake break free, it broke into many pieces! What an unexpected and unwanted mess! Upon further reflection I realized that while I had greased the Bundt pan I’d left out an important step. I had forgotten to flour it. My cake was doomed from the beginning.
Like a puzzle, I pieced it together the best I could and drizzled the glaze over the top which thankfully acted as a sort of sugary camouflage. Hesitantly, I placed it on the dessert table right next to a professional looking chocolate cake and a plate of fun, creative fudge. My best intentions lay on that plate reminding me that things don’t always turn out like I plan.
Isn’t that life? We try and follow the “recipe” for being a good person and still Bad. Things. Happen. We’re stuck. Can’t move. Feels like we’ve had a knife through our heart. Our whole world is shaken up and we fall to pieces. WE were doomed from the beginning because we miss an important step. Jesus. We’re reminded that life is hard, our plans go awry and that we can never be good enough. What a blessing that HE is! Jesus’ body was broken for us so that He can take all of our broken pieces and through grace, turn them into something beautiful! (No sugary camouflage needed!) That’s the Glory of the Resurrection!
Well, thankfully my cake tasted better than it looked so thought I’d share the recipe with you today. Its hint of lemon and fresh strawberries make it a perfect Spring dessert. Just DON’T FORGET TO FLOUR THE PAN!!! Enjoy!
- 1 cup of butter or margarine
- 2 cups granulated sugar
- 3 large eggs (I use extra large)
- 3 Tablespoons lemon juice, divided
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz. plain or vanilla yogurt (I used vanilla)
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 350 degrees.
- Grease and FLOUR a 10 inch Bundt pan
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, then stir in 1 tablespoon lemon juice.
- Add salt and baking soda and lemon zest.
- Alternate beating in 2 1/4 cups flour and the yogurt, mixing until incorporated.
- Toss the diced strawberries with the remaining 1/4 cup flour and gently mix them into the batter.
- Pour batter into prepared pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool 20 minutes in the pan, then invert onto a plate or rack to cool completely.
- Once cooled, whisk together the remaining 2 Tablespoons lemon juice and the powdered sugar.
- Drizzle over the top of the cake.