Fresh Strawberry Yogurt Cake
2 softened sticks of butter
2 cups sugar
3 Tb lemon juice, divided
Zest of 1 lemon
2 1/2 cups flour, divided
8 oz. plain or vanilla, Greek yogurt
12 oz fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 375 degrees. Grease and flour a Bundt Pan. Mix the lemon zest into the flour and set aside.
With electric mixer, cream the butter and sugar, until light and fluffy. Beat in the eggs one at a time. Stir in 1 Tb lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until smooth.
Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan and place in the oven. Reduce temp to 325 degrees. Bake for 60 minutes, or until a cake pick inserted into the center of cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together remaining 2 Tb of lemon juice and the powdered sugar. Drizzle over the top of cake.
NOTE: The consistency of the yogurt and juiciness of berries will determine the thickness of the batter. A thicker batter will keep the berries from sinking to the bottom (top) of the cake as seen in the above photo.