Fresh Strawberry Yogurt Cake

I am always look for new recipes, which is why Pinterest quickly became my new best friend. I have not had many recipes that I have gotten from there disappoint, and this was no exception. I made this cake this past week for book club and it was amazing! It took a little bit of work; however most things that are homemade do so I can't complain!
Enjoy!

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, Greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. 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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt 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 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

 Make sure that you allow the cake to cool completely to avoid it sticking to the pan!

 I accidently doubled the recipe for the icing. It worked out great though since the icing was amazing!

Seriously...this icing is my new go-to!

 Heaven. 

Another recommendation I have is to allow to cake to cool completely once it is out of the pan. I was inpatient and while the cake was still delicious the presentation wasn't as magnificent as it is above because the hotness of the cake made the icing all sink down into the cake!