Strawberry Cake
1 Cup (2 sticks) Butter, Softened (I used salted, so I omitted the salt)
2 Cups Sugar
3 Eggs
1 Tbsp. Lemon Juice
Zest of 1 Lemon
2 1/2 Cups A.P. Flour (Keep 1/4 Cup to the side)
1/2 tsp. Baking Soda
1/2 tsp. Salt (omit if using salted butter)
8 Oz. Plain or Vanilla Greek Yogurt (I actually used sour cream)
12 Oz. Fresh Strawberries, diced
Glaze
1 Cup Powdered Sugar
2 Tbsp. Lemon Juice
For the Cake:
Preheat the oven to 375F, Grease and flour a Bundt Pan (10 In)
Place sugar into mixing bowl and cut butter into chunks.
Cream together, as you can see I did not fully cream together and the cake turned out beautifully.
Sift together 2 1/4 Cups of flour, baking soda and salt (if used), stir in the lemon zest.
Beat in eggs 1 at a time, then stir in 1 Tbsp. of lemon juice. Mix in the flour mixture and the yogurt (or sour cream) alternating between the two, only mixing until incorporated.
With the remaining 1/4 Cup flour, mix in with the strawberries. (I just used my hand)
Fold into batter.
Place into prepared bundt pan.
Turn the oven down to 325F, and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Let cool for 20 mins in the pan, then turn out onto a cooling rack.
For the Glaze.
Whisk together 2 Tbsp. lemon juice and 1 Cup powder sugar until smooth.
Wait until completely and drizzle over the top of cake.
Enjoy!
