Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside. Zest the lemon directly over a bowl to capture the fragrant peel and set aside.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer or whisk until the mixture is light and fluffy, about 2-3 minutes. It should turn pale and airy.
Add eggs one at a time, beating well after each addition until fully incorporated. The batter may look slightly curdled, which is okay.
Mix in the yogurt, vanilla extract, and lemon zest until smooth. The mixture should become creamy and fragrant.
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter. Be careful not to crush the berries.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it on the middle rack of the oven.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly risen with a gentle crack on top.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. The house will fill with a bright citrus aroma.
Slice the pound cake once cooled—watch the tender crumb with streaks of strawberry and flecks of lemon zest. Serve as is or dust lightly with powdered sugar for a pretty finish.
Enjoy your homemade strawberry lemon yogurt pound cake, relishing its moist texture and vibrant flavor with each bite.
