Strawberry Cake

 1 cup (2 sticks) butter, softened

 1 2/3 cups sugar

 3 eggs

2 tsp vanilla

Zest of 1 lemon

 2 ½ cups all-purpose flour, divided

 ½ tsp. baking soda

 ½ tsp. salt

 8 oz. plain Greek yogurt

 1 1/2 cups fresh strawberries, diced

 1/2 cup powdered sugar

1 tsp lemon juice

 Preheat oven to 325. Grease and flour a 10" Bundt pan and set aside.  In a medium bowl, whisk together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

 With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

 Toss the diced strawberries with the remaining ¼ cup of flour, then fold them into the batter. Pour the batter into the Bundt pan and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 Allow to cool at least 30 minutes in the pan, then turn out onto a wire rack and cool completely. In a small bowl whisk together the 1 tsp of lemon juice and the powdered sugar.  Add a dash of vanilla and a dash of water.  Stir well, and if it's too thick add a little more water until it reaches desired consistency (so you can pour it on the cake).  Drizzle over the top of the cake.