Strawberry Lemon Yogurt Cake

(Courtesy of piarecipes.com)

Ingredients:
1/2 c. all-purpose flour
1 1/2 c. white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
Zest of 1 lemon
1 c. (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 tsp. salt)
1 1/4 c. sugar
3/4 c. brown sugar
3 eggs
1 Tbsp. lemon juice
1 tsp. vanilla extract
8 oz. plain Greek yogurt
12 oz. (about 2 c.) fresh strawberries, diced
GLAZE:
1 1/4 c. powdered sugar
1-2 Tbsp. lemon juice

Directions:
Heat the oven to 325 degrees.  Grease and flour a 10 inch bundt pan and set it aside.

In a bowl, stir together the flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, then stir in the lemon juice and vanilla extract until incorporated.  Alternate beating in the flour mixture and the yogurt- starting and ending with the flour- and mixing just until incorporated.  Gently fold strawberries into the batter.

Pour the batter into the prepared bundt pan.  Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean. 

Allow to cool for 25 minutes in the pan then turn out onto a wire rack and cool completely.  Once cooled, whisk together the powdered sugar and lemon juice in a small bowl.  Drizzle glaze over the top of the cake, letting it drip down the sides.

Note~  I ended up using frozen strawberries that I thawed and I used about 16 oz.  I did not use the bundt pan- rather I used 2 loaf pans.  I also did not use the glaze at all because it was being transported to my job and I did not want it to cause a mess.  This "cake" is amazing!  I think it is more like a strawberry bread and oh soooo good!