Strawberry Yogurt Cake

This was our Sunday night treat and seriously, you need to try this recipe!  It was divine!!!!  The only thing I'd change is make a little less glaze.  It doesn't need that much, but the lemon is a perfect touch to this cake!  It was so dang moist!  love it!

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tb. lemon juice, divided

zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. plain or vanilla, Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tbsp. lemon juice. Alternate add the flour mixture and the yogurt, until just mixed. Toss the strawberries in the remaining ¼ cup of flour. Gently mix them into the batter.  Pour the batter into the Bundt pan. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.  Enjoy!