1 cup (2 sticks) butter, softened
2 cups sugar
3 Tablespoons lemon juice, divided
Zest of 1 lemon (optional)
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain or vanilla yogurt
12 oz. (about 2 cups), fresh, diced strawberries
1 cup powdered sugar
Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan.
Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.
Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated.
Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter.
Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.
Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.