Strawberry-Lemon Yogurt Cake

Ingredients for cake:

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 2 1/4 cups All-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1 cup low fat vanilla yogurt
• 16 ounces fresh strawberries, diced (will amount to about 2 cups of strawberry)

Ingredients for glaze (optional):

• 2 tablespoon lemon juice
• 1 cup powered sugar

Instructions for cake:

1. Preheat oven to 375°F. Spray a bundt cake pan with cooking spray and set it aside. 
2. In a medium sized bowl combine flour, baking soda, salt, and lemon zest. In a separate bowl take 1/4 of this mixture and mix it with the diced strawberries, set both of these containers aside. 
3.  In a large bowl mix butter with both brown sugar and granulated sugar until completely combined. Then add eggs, one at a time to the butter mixture. 
4. Once the mixture is thoroughly combined, add the lemon juice and vanilla extract to the butter mixture.
5. Alternatively mix the dry ingredients and yogurt into the butter mixture.  
6. Once mixed, add the strawberry mixture to the large bowl, gently mixing them together. 
7. Pour batter into the bundt pan, lower the heat of the oven to 325°F, once the cake is place into the oven, and bake for 1 hour. 
8. Once cake is baked, let cool inside the pan for 20 minutes before transferring to a plate.    

Instructions for glaze:

1. Mix together lemon juice and powered sugar in a medium bowl until well combined.
2. Drizzle glaze on top of the cake. 

Note: Make sure cake is completely cooled before pouring the glaze over the cake.