Preheat oven to 375 F. Grease and flour a 10-inch Bundt pan.
Sift 2 1/4 cups flour together with the soda and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in 1 tablespoon of the lemon juice.
Alternating flour mixture and yogurt, beat them into the butter-sugar mixture just until completely combined. Do not overbeat.
Toss strawberries with 1 tablespoon flour to coat (this prevents them from sinking to the bottom). Gently mix berries into batter.
Spoon batter into prepared pan. Place in oven and reduce heat to 325 F. Bake 60 minutes or until toothpick inserted into cake comes out clean.
Allow cake to cool 30 minutes in pan. Turn onto wire rack to cool completely before making glaze.
To make glaze, whisk together powdered sugar with the 2 remaining tablespoons lemon juice and pour evenly over cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 164 (62%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 80.9mg||25 %|
|Sodium 7113.8mg||245 %|
|Potassium 60.3mg||2 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 24.6g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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