Combine oil, butter and sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl.
¼ Cup Olive Oil, ½ Cup Vegan Butter, 1 ¾ Cup Sugar
Add the eggs one at a time, beating about 60 seconds between each addition. Scrape down the bowl.
4 Eggs
Combine the flour, baking powder, salt and lemon zest in a bowl. Whisk them together.
2 ¼ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt, 1 Tablespoon Lemon Zest
Stir the lemon juice into the yogurt.
5 ounce Dairy Free Yogurt, 1 Tablespoon Lemon Juice
Turn your mixer to the lowest speed. Add half of the flour, followed by half of the yogurt. Repeat with the remaining flour and yogurt. Scrape down the bowl to ensure all of the batter is evenly mixed.
Remove the bowl from the mixer. Fold the strawberries into the batter with a spatula.
Pour the batter into the prepared bundt pan.
Bake in the preheated oven for 55 minutes. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.
For the icing
While the cake is cooling, prepare the icing.
Combine the powdered sugar and lemon juice in a small bowl. Mix together until smooth. Drizzle over the cooled cake.
1 Cup Powdered Sugar, 1 ½ Tablespoon Lemon Juice
Notes
Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.Not Dairy Free: If you're not dairy free, you can replace the dairy free yogurt with Greek yogurt.