Fresh Strawberry Yogurt Cake-YUM!!!

I saw this recipe on pinterest.com. I made it on Sunday morning for our Super Bowl Gathering. I figured with the yogurt as one of the ingredients it would be super moist-it is! I figured with fresh strawberries it would be awesome-it is!

Butter in my stainless steel mixing bowl.

Here is a grouping of all the ingredients for this cake.

I love strawberries and these tasted so good!

I love putting eggs in bowls and taking photos of them. I just love eggs!!

Here is the recipe:

Fresh Strawberry Yogurt Cake

2 sticks butter
2 cups sugar
3 eggs
4 Tb. lemon juice, divided
zest of 1 lemon
2 1/2 cups all purpose flour-divided
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325 degrees. Grease and flour a 10" Bundt pan. Sift together the
2 1/4 cups of flour, baking soda and salt. Mix in lemon zest and set aside.

With a 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
flour mixture and 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 the Bundt pan. Bake for 60 minutes, or until done.

Allow to cool 20 minutes in the pan (I would wait a little longer), then turn on
wire rack and cool completely. Whisk together 3 Tb. of lemon juice and powdered
sugar. Drizzle over the top of the cake. Enjoy!!