Strawberry Yogurt Cake

This one comes from Barbara, and it is so good. You can substitute fresh ground soft white or oat flour if you like. And I use regular yogurt, instead of Greek. My batter was, perhaps, a bit softer than hers, but it bakes up just fine! In fact, it might be a good thing, giving the whole grains I use a little extra moisture. 🙂

1 cup (2 sticks) butter, softened
scant 2 cups sugar
3 eggs
3 Tb. lemon juice, divided (or use milk for glaze)
Zest of 1 lemon (optional)
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325°. Grease and flour a 10 inch Bundt pan (10-15 cup pan.)
Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest, if using, 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, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Spoon batter into the Bundt pan (I find using an ice cream scoop to be helpful). Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice (or milk) and the powdered sugar. Drizzle over the top of the cake.