Fresh Strawberry Yogurt Cake Recipe

Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan, making sure to get into all the crevices. In a separate bowl, sift together the 2 cups of flour, baking soda, and salt.

Stir the zest from 1 lemon into the sifted flour mixture and set it aside. With an electric mixer, cream the butter and sugar together until the mixture is light and airy. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice.

Alternate adding the flour mixture and the yogurt to the butter mixture, mixing just until everything is incorporated. Toss the strawberries with the remaining cup of flour, then gently fold them into the batter.

Bake the cake in the preheated oven for 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Once the cake is cool, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar to make a glaze. Drizzle this glaze over the top of the cooled cake.