Fresh Strawberry Yogurt Cake
I saw this recipe on Pinterest awhile ago and have been waiting for local strawberries to be ready. I finally made this last week and it was worth the wait! Moist and yummy and full of strawberry flavor. Just be sure to keep this cake in the fridge as it is extremely moist.
Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries 2Tbsp. of flour. 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 at least 20 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.