1 cup margarine (2 sticks)
2 cups sugar
3 tbsp (divided)
zest of 1 lemon (1 tbsp)
2 ½ cups flour
½ tsp baking soda
8 oz sour cream
12 oz fresh strawberries (diced)
1 cup powdered sugar
Preheat oven 325° F (175° C). Lightly grease a Bundt pan with non stick cooking spray.
In a large bowl, mix butter and sugar until light and fluffy. Add eggs and lemon juice, mixing well. Add baking soda and sour cream, continue mixing.
Stirring by hand, add the flour until incorporated. Fold in the strawberries. Pour batter into prepared bundt pan.
Bake for 60 minutes or until toothpick inserted into center comes out clean. Allow to cool for 20 minutes in pan. Invert onto serving plate to cool completely.
Mix remaining 2 tbsp lemon juice and powdered sugar to make glaze. Drizzle over Strawberry Bundt Cake before serving.