Ingredients:1 cup of grass fed butter
1 3/4 cups of Sucanat or evaporated cane juice or sugar
1 tsp lemon powder*
2 1/2 cups of Arrowhead Mills Gluten Free Baking Mix, divided
1 cup of Brown Cow plain yogurt
1 cup of chopped fresh strawberries
1 cup organic powdered sugar
1 tsp lemon powder
2 T water
Directions:Preheat the oven to 325 degrees. Grease a 10" bundt pan and set aside. In an electric mixer, cream the butter and sugar until light and fluffy on high speed. Add the eggs one at a time until well incorporated in the batter. Add the lemon powder and lower the speed to mix the flour and yogurt in. I switched to a batter attachment at this point. Alternate between adding the 2 1/4 cups of flour(dry) and the yogurt (wet) until you have a thick batter. Start with about a 1/4 of the flour, mix well then add a 1/4 or so of the yogurt and mix well. Repeat until you have used all of both the dry and wet ingredients. Do not overmix or your cake will be tough. Toss the strawberries with the remaining 1/4 cup of flour and fold into the batter carefully. Spoon the thick batter into the bundt pan. Bake for 1 hour or until toothpick comes out clean. Allow the cake to cool for a while before removing from the pan. Once it is cool enough, transfer to a plate and top with the glaze below. Serve warm or cool. Refrigerate any unused portions...if there are any.
Pour all ingredients in a small bowl. Stir to mix well. Set aside until ready to use. If too thick, you can add a little more water until it is somewhere between honey and syrup in consistency.
*I get my lemon powder from frontier because I can't always count on getting organic lemons fresh from the store. You can use lemon juice(1 T of lemon juice is similar to 1 tsp lemon powder) but adjust your liquids or flour accordingly.