Strawberry Lemon Yogurt Cake

So, um, this cake is amazing. Like, "I only had this last piece to photograph and share and then I ate it right after I snapped a photo" amazing.

I'm not normally a big cake person, but this one is so moist...amazing. Wait, did I say that already?

STRAWBERRY LEMON YOGURT CAKE

(from A Spicy Perspective)

1 cup (2 sticks) BUTTER, softened

2 cups SUGAR

3 EGGS

3 Tb. LEMON JUICE, divided

LEMON ZEST of 1 lemon

2 ½ cups all-purpose FLOUR, divided

½ tsp. BAKING SODA

½ tsp. SALT

8 oz. VANILLA YOGURT

12 oz. fresh STRAWBERRIES, diced

1 cup POWDERED SUGAR

STEP 1: Preheat oven to 325 degrees.  Grease and flour a 10 inch Bundt pan. Sift together 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

STEP 2: With an electric 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 the flour mixture and the yogurt, mixing just until incorporated.

STEP 3: Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

STEP 4: Pour the batter into the Bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

STEP 5: 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

The, serve to your family...if you haven't eaten the whole thing yet.

Happy Thursday!