12oz.340g fresh strawberries, washed, hulled, and diced into ¼ inch dice (about 2 cups diced strawberries)
1-2cups120-240g powdered sugar
Allow all the ingredients to come to room temperature.
Grease and flour a Bundt pan, and preheat oven to 325 degrees F (163 degrees C).
In a medium bowl, whisk together 2 ¼ cups flour with the baking soda, salt, and lemon zest, and set aside.
In a stand mixer using a whisk or paddle attachment, beat together the butter and sugar for about 3 minutes until fluffy.
Add the eggs one at a time, and beat after each one. Add 1 tablespoon lemon juice and beat to combine.
Add 1/3 of the yogurt and mix to combine. Add 1/3 of the dry ingredients and mix to combine. Repeat until you have mixed in all the yogurt and dry ingredients. Scrape down the sides of the bowl with a rubber spatula as needed.
Combine the diced strawberries with the remaining 1/4 cup flour, and toss with a fork to combine.
Fold the strawberries and remaining flour into the batter using a spatula.
Transfer the batter to the prepared Bundt pan.
Bake at 325 degrees F for 55-60 minutes, until the cake springs back when pressed lightly with a finger, and a toothpick or wooden skewer inserted into the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Place a wire cooling rack on top of the Bundt pan. Invert the pan and the rack together and remove the Bundt pan. Let the cake cool.
Meanwhile, make the lemon glaze by combining the powdered sugar and lemon juice. Use 1-2 cups powdered sugar, depending on how thick you want the glaze.
Drizzle the lemon glaze over the cooled cake. Serve your strawberry Bundt cake by itself, or with whipped cream, ice cream, or fresh fruit.
To substitute unsalted butter, increase the salt in the recipe to 1/2 teaspoon.