Fresh Strawberry Yogurt Cake

Directions

1. 1
   Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 cups of flour, baking soda and salt.
2. 2
   Mix in the zest of 1 lemon 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 with the remaining cup of flour. Gently mix them into the batter.
3. 3
   Pour the batter into the Bundt pan.
4. 4
   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.
5. 5
   Drizzle over the top of the cake.
6. 6
   Serves 12+.