This cake is so light and refreshing that you can serve it for brunch, lunch or any occasion. Ya'll know that I'm all about finding the easy and quick way to make most dishes. There are occasions in life that call for a traditional full effort and this one is SO worth it! I sifted, zested and whisked - and it was fabulous!!! This particular recipe is dedicated to my dear friend Charlotte - it's one of her favorites!
1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
3 tablespoons 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
Preheat your oven to 375*.
Do yourself a favor and zest your lemon, juice your lemon and chop your strawberries before you begin.
Sift together flour, baking soda and salt. Mix in lemon zest then set aside.
Cream together softened butter and sugar. Add eggs one at a time. Stir n one Tablespoon lemon juiced then bend in yogurt.
Slowly blend wet batter into flour mixture. Mix completely after each addition.
Chop strawberries and toss in 1/4 cup flour. Carefully blend strawberries into batter.
Add batter to a well greased Bundt pan. Place in the oven and immediately reduce heat to 325*. Bake for 60 - 75 minutes or until set completely. Allow to cool in pan on a wire rack for at least an hour the flip out onto serving dish.
Mix 2 Tablespoons of lemon juice with one cup of powdered sugar. If your mixture is too thick, you may add water to form a glaze consistency.
Drizzle glaze over cake and allow it to sit for half an hour.
Refrigerate overnight - cover well with Saran Wrap.
Slice and Serve!