Strawberry Lemon Bundt Cake


1 cup unsalted butter, softened

2 cups sugar

2 1/2cups all purpose flour

3 eggs

1 lemon, zested

3 tablespoons of freshly squeezed lemon juice

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces vanilla yogurt

12 ounces of fresh strawberries, diced

1 cup powdered sugar



Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the flour baking soda and salt. Mix in the lemon zest and set aside.

With an electric or stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. (This will prevent them from sinking to the bottom.) 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.


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