Lemon poppy strawberry cake

Preheat your oven to 180°C (350°F). Grease and flour a 22cm (9-inch) round cake pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
Gradually add the dry mixture to the wet mixture, alternating with the plain yogurt, starting and ending with the dry mixture. Mix until just combined.
Gently fold in the lemon juice, poppy seeds, and chopped strawberries.
Pour the cake batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
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.
While the cake is cooling, prepare the lemon glaze. In a small bowl, mix the powdered sugar and lemon juice until you have a smooth glaze.
Once the cake has cooled, drizzle the lemon glaze over the top.
Slice and serve your delicious Lemon Poppy Seed Strawberry Cake. Enjoy!
This cake is perfect for any occasion, and the combination of lemon, poppy seeds, and fresh strawberries makes it a delightful treat.