Strawberry Yogurt Cake

Preheat oven to 325F. Grease and flour a 10-inch bundt pan.

Sift together 2 1/2 cups of flour, baking soda and salt. Set aside.

With an electric mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice, vanilla and Sweet Dough Emulsion*. Then, alternate beating the flour mixture and the yogurt into the creamed mixture, mixing until just incorporated.

Toss the strawberries in 1/4 cup of flour. Gently fold them into the batter.

Pour the batter into prepared Bundt pan. Bake at 325F for one hour, or until a toothpick inserted in the center comes out clean.

Allow cake to cool for 10 minutes in the pan. Then turn out onto a wire rack to cool completely.

Once cake is cooled, whisk together powdered sugar and 2 Tablespoons water or lemon juice. Drizzle over the top of the cake.

* Sweet Dough Buttery Emulsion is an alcohol-free emulsion that will give your baked goods the extra flavor of butter, vanilla and a hint of citrus. It is available at King Arthur Flour and Amazon for about $4 plus shipping. I add it to cakes and cookies to give my baked goods the flavor of a professional bakery. It leaves everyone wondering how your baked goods are always so delicious.