1/4 cup of butter, softened
1 cup of sugar
3 tablespoons of lemon juice
1 lemon zested
2 1/2 cups of all purpose flour
1 /2 teaspoons of baking soda
1/2 teaspoon salt
8 oz of plain fat free greek yogurt
12 oz of fresh strawberries
1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.