Ingredients
Scale
2 1/2 cups all-purpose flour or cake flour, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup unsalted butter, softened to room temperature
2 cups pure cane sugar
3 large eggs
zest of two lemons
1/4 cup fresh lemon juice
1 cup vanilla yogurt
16 oz. fresh strawberries
1 cup powdered sugar
Instructions
- Preheat Oven to 375 F. Lightly grease and flour a bundt cake pan.
- In a medium bowl, sift together the 2 1/4 cups flour, baking soda, and Salt. Add the zest from one (1) lemon and whisk together. Squeeze both lemons until you get 1/4 cup of it.
- In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar together for 1-2 minutes or until it is fluffy and smooth. Add eggs and half of the lemon juice and mix again.
- Add yogurt and flour mixture, alternating with half of each until just combined.
- Dice Strawberries, coat in the remaining flour, and fold gently into the batter.
- Transfer batter to prepare bundt pan and place in oven. Reduce the oven to 325 F. Bake for 1 hour until the center is set and a tooth pick or a knife comes out clean. Let cool for 30 minutes in pan. After cooling, transfer to a wire rack carefully and let it cool completely.
- In a small mixing bowl, beat together zest from 1 lemon, remaining lemon juice, and powdered sugar. Drizzle over cake and serve.
