Fresh Strawberry Yogurt Cake

I am still obsessed with fresh strawberries right now, they are so good! I guess it's been a long winter. I made this cake with fresh strawberries and found the recipe on another food blog A Spicy Perspective. It is delicious and super moist because it uses greek yogurt which I'm a big fan of. (And the biggest selling brand is Choboni which is made right here in Idaho - we have lots of dairy cows). This cake is perfect for making when you have guests visiting, or to use as the shortcake for strawberry shortcake or to take over to a new neighbor to welcome to the neighborhood - which I just did because we recently had new neighbors move in next door. This cake freezes well, too. I made this cake ahead of time in preparation for my sister's visit and put it in the freezer. Then after she and her husband arrived, I got it out to thaw and we munched on it for several breakfasts like a coffee cake! A great way to start your day with a delicious cup of espresso!

10-12 servings

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided use
1 teaspoon vanilla extract[
Zest of 1 lemon
2-1/2 cups all-purpose flour, divided use
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain Greek yogurt
12 oz. fresh strawberries, diced
1 cup confectioners' sugar

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan.) Sift together 2-1/4 cups of flour, baking soda and salt. Mix in lemon zest and set aside.

2. With an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract. In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.

3. Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.

4. Scrape batter into prepared pan. Bake for 70 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

5. Once cooled, combine confectioners' sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake.

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