Strawberry Vanilla Yogurt Bundt Cake

My husband and sons love all things berry.  Strawberry is definitely their favorite so I try to make as many strawberry-related food items as I can. Strawberry pie, strawberry jam, chocolate covered strawberries (oh wait–that is MY favorite!) just to name a few.  I really wanted to make a strawberry cake, so after making a few attempts I came up with this variation that I think fits the bill. Fresh strawberries are mixed into the batter and it has a wonderful lemony vanilla flavor that makes it perfect for family as well as company.

2 cups sugar

1 cup butter (2 sticks), softened

3 eggs

3 T. lemon juice

2 ½ cups flour

½ t. baking soda

8 oz. vanilla Greek yogurt

1 quart fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325 degrees.  Grease and flour a large Bundt pan.  Using an electric mixer, cream together sugar and butter until fluffy.  Add in eggs one at a time, then add 1 T. lemon juice.  Mix in the flour, baking soda, and yogurt alternately until just combined.  Do not overmix as this will cause a very dry cake.

Toss the strawberries in the remaining ¼ cup flour.  Coating the strawberries before adding them to the batter will keep them from sinking to the bottom of the cake.  Gently mix them into the batter with spatula.

Pour the batter into the prepared Bundt pan and bake for 60 minutes or until toothpick inserted into the center comes out clean. It may take a little longer than 60 minutes so don’t get discouraged. Let the cake cool in the Bundt pan for 10 minutes before turning out onto a wire rack to cool completely.  Once cooled, stir together remaining 2 T. lemon juice with powdered sugar and spoon over cake, allowing it to run down the sides.  Enjoy!