A delightful bundt cake combining the tangy flavor of lemon with the sweetness of fresh strawberries.
Preheat your oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan.
Ensure the pan is well-greased to prevent sticking.
In a mixing bowl, sift together the flour, baking soda, and salt. Set aside.
Sifting helps to aerate the flour and mix the dry ingredients evenly.
In another bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Creaming the butter and sugar properly is key to a fluffy cake.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Adding eggs one at a time ensures they incorporate evenly.
Mix in the zest and juice of one lemon.
Zesting the lemon directly over the bowl releases its essential oils.
Alternate adding the dry ingredients and yogurt to the wet mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Toss the strawberries with a tablespoon of flour and gently fold them into the batter.
Coating the strawberries in flour helps prevent them from sinking.
Pour the batter into the prepared Bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at 55 minutes to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Whisk together the powdered sugar and lemon juice to make the glaze.
Adjust the glaze consistency by adding more sugar or juice.
Drizzle the glaze over the cooled cake and let it set before serving.
Use a spoon or piping bag for a neat drizzle.
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