Serves: 12+ (or less, cause it tastes SO good)
Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar
Preparation:
- Preheat oven to 325* F.
- Grease & flour a 10 inch Bundt pan.
- Mix the 2 ¼ cups of flour, baking soda, & salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter & sugar until light & fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture & the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup 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. (it took more than 60 minutes for my cake, since it is so moist & dense)
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack & cool completely.
- Once cooled, whisk together the remaining 2 Tb. of lemon juice & the powdered sugar. Drizzle over the top of the cake.
- ENJOY!
(I got this recipe from foodista.com & modified it a little)
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