Fresh Strawberry Yogurt Cake!

We went berry pickin this week and made a whole lotta jam but we also saved some strawberries for this supper yummy cake! This would make a great dessert but also good wit a cup of coffee in the morning!

Fresh Strawberry Yogurt Cake

Ingredients:
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided use
1 teaspoon vanilla extract[
Zest of 1 lemon
2-1/2 cups all-purpose flour, divided use
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. plain Greek yogurt
12 oz. fresh strawberries, diced
1 cup confectioners' sugar

Directions:
1) Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan.) Sift together 2-1/4 cups of flour, baking soda and salt. Mix in lemon zest and set aside.
2) With an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract. In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.
3) Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.
4) Scrape batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
5) Once cooled, combine confectioners' sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake. Yield: 10 to 12 servings.

Enjoy!