- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 tablespoons lemon juice, divided
- 1 lemon, zested
- 2 ½ cups all-purpose flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces plain or vanilla Greek yogurt
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
Preheat oven to 325°. Grease and flour a 10 cup Bundt pan. Sift together 2¼ 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.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 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.
Notes: Very dense and moist. This would be difficult to overbake. This exactly filled my cathedral bundt pan to the top, and released well with lots of baking spray.