2 1/4cupsall-purpose flour plus 2 teaspoons for strawberries
1cupof butter room temperature
1cuppacked light-brown sugar
1/4cupof fresh lemon juice
2Tablespoonsgrated lemon zest
1 1/2teaspoonsvanilla extract
1cupno fat Greek Yogurt
1 1/2cupsof fresh chopped strawberries
Sift your dry ingredients together in a bowl and set aside for the moment.
Cream the butter in a mixer until it's light and fluffy. Mix in the sugars, beating until it's once again light and fluffy.
Slowly, one by one, beat in the eggs then add in the vanilla extract.
Grate the entire lemon, which should add up to around 2 tbsp and mix in next.
Squeeze out ¼ cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
Mix the chopped strawberries with flour, reserving 1/2 of a cup to the side. Fold the remainder gently into the batter.
Grease and flour a bundt pan and pour the batter in. Take the remaining ½ cup of strawberries and add on to the top, slightly pushing them in. This way you get strawberries throughout the cake instead of only the top.
Bake in a 350 degree oven for 50-60 minutes until completely baked through.
Let it cool then glaze it with some amazing Lemon Icing Glaze.