Strawberry Lemonade Cake

Ingredients:

1 cup of butter, softened (2 sticks)
2 cups of granulated sugar
3 large eggs
3 TBSP lemon juice, divided
Zest from 1 lemon, plus an additional lemon for garnish peels
2 1/2 cups of flour
1/2 tsp baking soda
1/2 tsp salt
4 ounces of plain greek yogurt
4 ounces of vanilla greek yogurt
12 ounces of fresh strawberries, chopped (plus about 4 more strawberries for garnish)
1 cup powdered sugar

Directions:
1. Preheat the oven to 325 and grease a bundt pan.

2. Combine lemon zest, flour, baking soda, salt and stir to combine.
3. With your mixer on low, add the butter and sugar and cream until fluffy.
4. Keep the mixer on low and add 1 TBSP lemon juice.

5. With the mixer still on low alternate adding flour, egg, then yogurt until well combined and smooth.
6. Add the strawberries with mixer on for just another 10 seconds.
7. Pour batter into greased bundt pan and bake for 60 minutes or until toothpick comes out completely clean.
8. Let cool for about 30 minutes in the pan, then turn over onto a plate and release the pan. Let cool another 30 minutes.
9. Combine the 2 TBSP lemon juice and powdered sugar and whisk to create a frosting. Your frosting should be pretty thick so that it stays on the cake without running completely off.  Drizzle on cake. Garnish with fresh strawberries and some peels of lemon zest.