Local Farms are busy making hay and the pick your own Lavigne Strawberry Farm is about to open. It is a beautiful time to by in Maine. Fresh Strawberry Yogurt Cake Cake: 2 1/2 cups all-purpose flour, divided 1/2 teaspoon baking soda 1/2 teaspoon salt zest of 1 lemon 1 cup butter, softened 2 cups sugar 3 eggs 1 tablespoon lemon juice 8 ounces Greek yogurt, plain or vanilla 12 ounces fresh strawberries, diced Glaze: 1 cup powdered sugar 2 tablespoons lemon juice Cake: Preheat oven to 325 degrees. Grease and flour 10-inch Bundt pan. Sift together 2 1/4 cups flour, baking soda, and salt. Mix in lemon zest and set aside. With a hand mixer, cream together butter and sugar until light and fluffy. Beat in one egg at a time then stir in lemon juice. Alternate beating in the flour mixture and yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup flour and gently stir them into the batter. Pour batter into Bundt pan and bake in preheated oven for 60 minutes or until toothpick inserted in the center comes out clean. Cool at least 20 minutes in pan, then turn onto a wire rack and cool completely. Glaze: Whisk together and drizzle over top of cake when completely cooled.