CAKE:
2½ cups all-purpose flour, divided
1 teaspoon baking soda
½ teaspoon salt
Zest of 1 lemon
2 sticks unsalted butter, softened
2 cups sugar
3 eggs
1 tablespoon lemon juice
½ teaspoon vanilla
1 cup vanilla Greek yogurt
1½ cups fresh strawberries, diced
GLAZE:
1 cup confectioners’ sugar
2 tablespoons lemon juice
Preheat oven to 325 degrees. In a bowl, sift together 2¼ cups flour, baking soda, and salt. Add lemon zest; set aside. With mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon juice and vanilla. Beat in flour mixture and yogurt alternately, beginning and ending with flour, just until incorporated. In another bowl, toss strawberries with remaining ¼ cup flour. Fold strawberries into batter. Pour batter into a greased and floured 10- to 12-cup Bundt pan. Bake for 60 minutes or until tester comes out clean. Remove pan to a wire rack to cool 20 minutes in pan. Turn out, and cool completely. For glaze, in a bowl, whisk together confectioners’ sugar and 2 tablespoons lemon juice. Drizzle glaze over cake. Yield: 16 servings