Yogurt Cake with Strawberry Glaze

In a stand mixer, beat the room temperature butter with half of the sugar until light and fluffy.

Add the eggs and the remaining sugar to the mixture, beating until incorporated.

Stir in the green zest from the lemon and turn off the mixer.

Alternate adding the yogurt in two additions with the previously sifted all-purpose flour, mixing gently after each addition.

Fold in the lemon juice into the batter.

Add the baking powder last, ensuring the batter is smooth and beautiful.

Transfer the batter to a greased and floured pan (or one greased with baking release spray) and bake in a preheated oven at 350°F (180°C) for approximately 40 minutes.

While the cake bakes, prepare the glaze: place the chopped strawberries and coarse sugar (or granulated sugar) in a saucepan.

Add the juice of half a lemon to the strawberry and sugar mixture.

Cook over low heat until the glaze starts to form.

Pour the hot strawberry glaze over the baked cake, allowing the batter to fully absorb the liquid.