For the Cake:
1 cup (2 sticks) butter, softened2 cups granulated sugar
3 large eggs
2 tablespoons lemon juice
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
For the Glaze:
1 tablespoon lemon juice
1 cup powdered sugar
Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and
salt. Mix in the lemon zest
and
set aside. With an electric mixer, cream together the butter and sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon
juice. Alternate beating in the flour mixture and the yogurt, mixing just until
incorporated.
and
set aside. With an electric mixer, cream together the butter and sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon
juice. Alternate beating in the flour mixture and the yogurt, mixing just until
incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently
mix them into the batter.
Pour the batter into the Bundt pan. Lower the oven temperature to 325
degrees F and bake for 60 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool 15-20 minutes in the pan,
then turn out onto a wire rack and cool completely. Once cooled whisk together
the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top
of the cake.
. Lower the oven temperature to 325
degrees F and bake for 60 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool 15-20 minutes in the pan,
then turn out onto a wire rack and cool completely. Once cooled whisk together
the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top
of the cake.
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