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preheat oven to 325f. grease and flour a 10-inch bundt pan. sift together 2 1/2 cups of flour, baking soda and salt. set aside. with an electric mixer, cream together butter and sugar until light and fluffy. beat in eggs one at a time, then stir in lemon juice, vanilla and sweet dough emulsion*. then, alternate beating the flour mixture and the yogurt into the creamed mixture, mixing until just incorporated. toss the strawberries in 1/4 cup of flour. gently fold them into the batter. pour the batter into prepared bundt pan. bake at 325f for one hour, or until a toothpick inserted in the center comes out clean. allow cake to cool for 10 minutes in the pan. then turn out onto a wire rack to cool completely. once cake is cooled, whisk together powdered sugar and 2 tablespoons water or lemon juice. drizzle over the top of the cake. * sweet dough buttery emulsion is an alcohol-free emulsion that will give your baked goods the extra flavor of butter, vanilla and a hint of citrus. it is available at king arthur flour and amazon for about $4 plus shipping. i add it to cakes and cookies to give my baked goods the flavor of a professional bakery. it leaves everyone wondering how your baked goods are always so delicious.
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Clean yolk-white separation — essential for meringues and custards
Concentrated lemon — cakes, frostings, glazes, curds
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Lever-press citrus juicer — maximum juice, no seeds
Blue poppy seeds — lemon poppy muffins, strudel filling, coating