Strawberry Vanilla Bundt Cake
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tablespoons lemon juice, divided
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces vanilla, Greek yogurt
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
Preheat oven to 375 degrees.
Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
Cream together the butter and sugar in a mixer until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
Pour the batter into a greased and floured 10-inch Bundt pan. Place in the oven and reduce the temperature to 325 degrees. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool cake in pan for at least 20 minutes, then turn out onto a wire rack and cool completely. Once cooled, whisk together the remaining 2 tablespoons of lemon juice, vanilla extract and the powdered sugar. Drizzle over the top of the cake.