This is a perfect dessert for strawberry season!
Although, frozen strawberries work well, too!
It is very moist and delicious!
1 cup (2 sticks) butter, softened
2 cups sugar
1 TB. fresh lemon juice
zest of 1 lemon
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla yogurt (you can use greek yogurt if desired)
2 cups fresh strawberries, diced
2 tablespoons fresh lemon juice
1 cup powdered sugar
Preheat oven to 375 degrees.
Grease and flour 10 inch bundt pan.
Mix together 2 1/4 cups of the flour with baking soda, salt and lemon zest. Set aside.
In your mixer, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time until incorporated. Stir in the lemon juice. Alternate beating the flour mixture and the yogurt into butter mixture. Beat just until combined. Toss the strawberries with the remaining 1/4 cup of flour. (This helps prevent the strawberries from all sinking to the bottom of the pan while baking.) Gently fold the strawberries into the batter. Pour batter into your greased bundt pan. Place the bundt pan into the preheated oven. As soon as it's in the oven, turn the temperature of the oven down to 325 degrees. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Remove from the oven and let sit in pan for 25 minutes to cool. Turn cake out onto wire rack to cool completely.
Once cake is completely cooled, transfer to your serving plate. Make your glaze by mixing the lemon juice and powdered sugar until smooth. Use your spoon to drizzle the glaze over the cake. Just keep drizzling and drizzling until all your glaze is used up.