Strawberry Lemon Cake
a la Michelle Nielson

2 1/2 c flour, divided
1/2 t soda
1/2 t salt
zest of 1 lemon
2 sticks butter (1 c.)
2 c sugar
3 eggs
1 T lemon juice
8 oz greek yogurt
12 oz strawberries

Glaze:
2 T lemon juice
1 c powdered sugar

Sift 2 1/4 c flour, soda, salt, then add zest in a separate bowl. Cream butter and sugar well, then add eggs one at a time, mixing and extra minute. Add lemon juice. Alternate dry ingredients and yogurt. Toss strawberries with 1/4 c flour and gently mix in batter.
Bake 325 for 60 minutes in a greased and floured bundt pan. Cool 20 minutes in pan, then transfer to wire cooling rack. Pour glaze over when cooled.