Fresh Strawberry Bundt Cake

cooking.nytimes.com

Area Man

subheading: FOR THE CAKE:

¾ cup/170 grams unsalted butter (1½ sticks), softened, plus more for greasing the pan

3 cups/385 grams all-purpose flour, plus more for the pan

1½ teaspoons baking powder

½ teaspoon baking soda

1¼ teaspoons kosher salt

1¾ cups/350 grams granulated sugar

Zest from 1 lemon (about 1 teaspoon)

3 large eggs, at room temperature

1¼ cups/300 milliliters whole-milk yogurt, not Greek

¼ cup/60 milliliters fresh lemon juice

1 teaspoon vanilla extract

2¾ cups fresh strawberries (about 1 pound/410 grams), hulled and chopped into ½-inch pieces

subheading: FOR THE GLAZE:

¼ cup/40 grams strawberries

2 cups/245 grams confectioners' sugar (unsifted)

2 to 3 teaspoons fresh lemon juice

Directions at cooking.nytimes.com

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