Strawberry lemonade pound cake

Several hours before baking the cake or the night before, mix the 6 crushed strawberries, half and half or milk, and 2 TBS granulated sugar in a small bowl.

Stir, cover with plastic wrap, and store in the refrigerator. This will be used to make the glaze.

Preheat the oven temperature to 325 degrees.

Spray a Bundt pan with non-stick baking spray and set aside. If you do not have baking spray see alternative method of pan prep in the next step.

If you do not have non-stick baking spray generously grease the pan with butter or shortening and dust with ½ cup of flour. Tap pan again the edge of the sink to remove any loose flour.

Whisk together in a medium bowl the 2 ½ cups cake flour, baking soda and salt. Set aside.

Cream butter and sugar together using an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, mixing lightly on low speed to medium speed after each addition.

Stir in the lemon juice and zest. Alternate mixing in the dry ingredients and the yogurt. Avoid over mixing.

Just before folding the strawberries into the batter, toss them with 5 tablespoons cake flour. Do not over mix. Gently fold the strawberry flour mixture into the batter.

Spoon the batter into the prepared pan. Place in the preheated oven on the middle rack. Bake for 60 -70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Cool 15-20 minutes in the pan, then turn out onto a wire rack or directly onto a cake stand to finish cooling completely.

Remove the strawberries and milk mixture from the fridge. Pour through a fine mesh strainer, saving the pretty pink strawberry milk in a small bowl.

You will only use the liquid for the glaze. Sift the powdered sugar through large strainer to get out any lumps.

Slowly add the strawberry milk, whisking as you go, until the glaze is the consistency you desire.

Drizzle the glass over the cooled cake, dust with powdered sugar.