The summer went way too fast as there are a lot of gardening projects that I wanted to get done, but there are still a great deal of nice days to complete them; I just need to be motivated. The students are all back in school with new shoes, clothes and back packs. It is very expensive to get kids ready for school and I am happy to see that there are organizations willing to help out with school supplies. A few weeks ago, The Forum’s Jack Zaleski wrote in his editorial that maybe schools should provide the students with school supplies; I can’t say that I disagree with that idea. I noticed in an office supply store there were lists from the different schools as to what the students need to purchase to begin the year. I am very thankful that we do not have to get four kids ready to start school any longer.

The recipe today was served at a potluck a few weeks ago and the person who brought it was willing to share her recipe.

Fresh Strawberry Yogurt Cake

1 Cup butter, softened

2 Cups sugar

3 Eggs

3 Tablespoons lemon juice

Zest of one lemon

2 1/2 Cups flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

8 Ounces plain or vanilla Greek yogurt

12 Ounces fresh strawberries, diced

1 Cup powdered sugar

Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan or angel food pan.

Sift together 2 1/4 cups flour, baking soda and salt. Mix in lemon zest and set aside.

With electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in flour mixture and yogurt, mixing until blended. Toss the strawberries in the remaining 1/4 cup of flour to coat and gently stir them into the batter. Pour into prepared pan and bake about 60 minutes or until toothpick inserted comes out clean. Allow to cool in pan completely and turn out onto platter. Whisk the remaining 2 tablespoons lemon juice into powdered sugar and drizzle over cake.