Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large Certified SC eggs
  • 3 tablespoons lemon juice divided
  • Zest of 1 lemon
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces Greek yogurt, plain or vanilla
  • 12 ounces fresh Certified SC strawberries diced
  • 1 cup powdered sugar

Directions

  1. Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan).
  2. In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
  3. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  4. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
  5. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
  7. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake