Strawberry Yogurt Cake

Strawberries are officially in season (as far as my backyard garden is concerned), and this is the perfect summer treat to take to parties and potlucks.

Strawberry Yogurt Cake

Recipe from A Spicy Perspective

1 c. butter, softened

2 c. sugar

3 large eggs

3 Tbsp. lemon juice, divided

zest of 1 lemon (or use a lemon substitute)

2 1/2 c. flour, divided

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. plain or vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 c. powdered sugar

Sift together 2 1/4 c. flour, baking soda and salt.

Min in the lemon zest and set aside.

Cream together the butter and sugar until light and fluffly.

Beat in the eggs, one and a time.

Add 1 Tbsp. lemon juice.

Alternate adding the flour and yogurt mixture, mixing after each addition, just until incorporated.

Toss strawberries with the remaining 1/4 c. flour.

Gently fold into batter.

Preheat oven to 375 degrees.

Grease and flour a 10" bundt cake pan, and pour in the batter.

Place in the oven, and reduce the temperature to 325 degrees.

Bake for 60 minutes, or until a toothpick comes out clean.

Remove from oven and allow to cool at least 20 minutes in the pan, then turn onto a wire rack to cool completely.

Once cooled, whisk together remaining 2 Tbsp. of lemon juice and the powdered sugar.

Drizzle over the top of the cake.