Heat oven to 375 degrees F. Coat bundt or tube cake pan with nonstick cooking spray and coat with granulated sugar. Knock out any excess sugar from pan.

Place sugar and salt in the bottom of a large bowl and use your fingertips to rub the zest into it. Whisk in oil, yogurt, and then eggs and vanilla until smooth. Sprinkle baking powder over batter and whisk it thoroughly into the batter, about 10 good turns. Sift flour onto batter and use a rubber spatula to stir just until batter is smooth. Gently fold in strawberries.

Drop batter in large scoopfuls equally around your cake mold, then smooth, and drop on counter a few times to ensure there are no trapped air bubbles. Bake for about 40 minutes (times will range by shape and volume of pan), checking in at the 30 minute mark to rotate the pan for even coloring, and to ensure it’s not baking faster than anticipated. Cake is done when a toothpick or tester comes out batter-free.

Glaze: Whisk sugar, corn syrup, and 2 tablespoons of the lemon juice together until smooth, adding the last tablespoon of juice just if needed. You want this glaze thick, thicker than your regular drizzle glaze, because we want it to stick to the sides of the cake when it’s hot.

When cake is done, let it rest on a cooling rack for 3 to 5 minutes, then remove it from the pan. Brush glaze evenly over the top of the cake, and sides if you wish.