1. In a bowl, sift 2 cups all-purpose flour, 1/2 tsp salt, and 1 1/2 tsp baking powder.

2. Grate 3 Tbsp of lemon zest into the sifted flour. Mix the lemon zest with the spoon or a spatula and set it aside.

3. In a stand blender or other type of blender beat 1 cup (2 sticks) butter and 2 cups of granulated sugar for about a minute.

4. Add two whole eggs to the butter and sugar mixture and continue to beat for an additional minute. After one minute, add two more eggs and beat again for one more minute.

5. Add 1 tsp of vanilla extract and 1 Tbsp of lemon juice and let it blend with the batter well.

6. Add 1/2 of light sour creme and continue to beat. 

7. Add the flour mixture to the batter and beat for full 3 minutes so that batter incorporates air. Once finished, set the batter aside.

8. Cut fresh strawberries into dices, about 2 cups, and mix it with 4 Tbsp of all-purpose flour. This process helps the strawberries to not sink to the bottom of the cake pan.

9. Now, in a 9′ x 3′ greased bundt cake pan, layer the batter and prepared strawberries beginning with the batter layer first.

10. Bake at 350 F for 55 minutes. Adjust the temperature as needed according to the oven settings. The cake is finished baking if the toothpick inserted in the cake comes back clean.

11. Preparing the glaze: Take 2 cups of powdered sugar in a bowl, and add 4 Tbsp of lemon juice to it and mix well.  The cake tastes good even without the glaze, so skipping this step is okay.