Place the rack in the center and preheat the oven to 350 degrees Fahrenheit. Afterward, grease and evenly flour the surface of the bundt pan.

In a mixing bowl, whisk together baking powder, flour, salt, and baking soda. Then, set aside.

In a mixing bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Then, add sugar and lemon zest. After that, whip the mixture on medium-high speed until well incorporated.

Next, set the mixer on low and gradually beat in the eggs making sure each piece is well incorporated before adding the next. Afterward, add vanilla and beat on medium speed; scrape down the bowl’s side using a rubber spatula to get the debris.

Then, beat in the flour mixture and yogurt alternately at low speed until it is mixed. After that, add the diced strawberries and mix them into the batter for at least 30 seconds.

Next, detach the bowl from the mixer, and scrape the excess batter on the bowl’s corners. Then, pour 1/4 of the batter into the greased Bundt pan first; make sure to avoid the strawberries from sinking to the bottom. Afterward, using an angled spatula, smoothen and flatten the pan’s top, tap the pan a few more times on the counter to release any bubbles.

Next, place in the oven. Then, bake for approximately an hour until a skewer inserted into the cake center comes out clean.

Finally, allow to cool for at least 25 minutes in the pan, then transfer to a wire and turn out to cool completely.