Fresh Strawberry Yogurt Cake


2 1/4 cups all-purpose flour

½ tsp. baking soda

½ tsp. salt

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 tablespoons lemon juice, divided

zest of 1 lemon

8 oz. plain or vanilla, Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar


  1. Preheat oven to 375 degrees F.  Grease and flour a 10 inch bundt pan* (10-15 cup pan) or use  a good baking spray with flour.
  2. Sift together the 2 ¼ cups of flour, baking soda and salt.  Set aside.
  3. 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 tablespoon of  lemon juice.  Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.  Gently stir in the strawberries.
  4. Pour the batter into the prepared pan. Place in the oven and reduce the temperature to 325 degrees F.  Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. 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 2 tablespoons. of lemon juice and the powdered sugar.  Drizzle over the top of the cake.

Note:  I actually used two six-cup bundt pans and reduced the cooking time by about 15 minutes-