Strawberries - as Far as the Eye can See! So,

Let's try it - Strawberry Lemon Yogurt Bundt Cake.

This is a fairly simple bundt cake recipe and if you prefer blackberries or raspberries, they will work just as well as the strawberries. I bought fresh, organic strawberries, plain Greek yogurt and borrowed a couple of lemons from my neighbors backyard tree ;).

Ingredients - cake

1 cup (2 sticks) butter, softened or low-fat margarine
2 cups sugar
3 eggs
2 Tb. lemon juice, about 1 lemon
Zest of 1 lemon
2 1/2 cups all-purpose flour, plus 1/4 cup
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain Greek yogurt
16 oz. fresh strawberries, coarsely chopped
1 cup powdered sugar

Ingredients - icing

2 Tb. lemon juice, about 1 lemon
1 1/2 cup powdered sugar

Instructions - cake

1. Preheat oven to 325. Spray the inside of a 10 inch Bundt pan with Pam for Baking or some similar no-stick baking spray.

2. Sift together (or using a fine mesh strainer) 2 1/2 cups flour, baking soda & salt.

3. Mix together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time.
5. Stir in 1 Tb. lemon juice.
6. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

7. Toss the berries with the remaining 1/4 cup of flour and gently mix them into the batter.

8. 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.