Strawberry Yogurt Cake

This is another great recipe I found on Pinterest.  This cake is very moist and delicious.  It will make a great spring time cake.  Enjoy!

Strawberry Yogurt Cake

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

2 tbsp lemon juice, divided

zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt 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 tbsp of lemon juice. Alternate beating in the flour mixture and the yogurt.  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 55-60 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 tbsp of lemon juice and the powdered sugar (add a little more lemon juice if too thick). Drizzle over the top of the cake.
Adapted from http://aspicyperspective.com/