Super Moist Strawberry Yogurt Cake

1. Preheat oven to 325 degrees F. 2. Mix flour, baking soda and lemon zest in medium bowl. 3. Cream butter and sugar until fluffy, using an electric mixer. Beat in eggs, one at a time, then 1T lemon juice. Slowly add in flour mixture, alternating with the addition of the yogurt. Mix until just incorporated. 4. Gently toss strawberries with 1/4 c flour and mix them into the batter. 5. Pour the mixture into a greased and floured bundt pan. Bake for 50-60 minutes, or until an inserted toothpick comes out clean. Let cool in pan at least 20 minutes, then cool completely on a wire rack. 6. Whisk 2 T lemon juice with the powdered sugar. Drizzle over the top of the cake and enjoy!