Strawberry Lemon Yogurt Bundt Cake

I have already posted straight-up lemon, lime, and chocolate versions of the famous yogurt cake, but I am posting this recipe separately because I want you to know that you CAN make it with frozen strawberries, even though it calls for fresh ones. Of course, it’s probably just that much better with fresh, but sometimes the only strawberry patch I have is the freezer 🙂 Thanks to for the recipe, and to for the pic!
Strawberry Yogurt Bundt Cake

1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice
zest of 1 lemon
2½ cups flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces Greek yogurt
1/3 cup milk
1 teaspoon vanilla extract
12 ounces fresh strawberries, diced; or 12 ounces frozen thawed drained strawberries

Preheat the oven to 325 degrees F.
In a bowl combine 2 ¼ cups flour, baking soda, salt and lemon zest. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar until light and fluffy; about 3 minutes.
To the butter/sugar mixture add the eggs one at a time, then add the lemon juice. Once the eggs and lemon juice are incorporated, alternate between adding the flour mixture and the yogurt mixture. Next, add the milk and the vanilla.
In a separate bowl combine the diced strawberries with the remaining flour. Coat the strawberries in flour and add them to the batter.
Grease and flour a 10 inch bundt pan and add the batter to the pan. Bake for 1 hour. Allow to cool completely before removing from pan.
Sprinkle lightly with powdered sugar.


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