Preheat the oven to 350 degrees Fahrenheit. Grease with shortening and flour a 9” bundt cake pan (10-12 cup capacity).
In a medium bowl, stir together the sugar, milk, oil, eggs, vanilla and lemon zest. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just barely combined. Do not overmix!
In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the batter into the greased cake pan.
Bake at 350 degrees for 60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then loosen the cake with a knife and turn out onto a cake plate to cool completely.
*To make the glaze, combine the powdered sugar, lemon juice, zest and melted butter in a small bowl. Mix until it is smooth.
Once the cake is cool, drizzle the glaze on top of the cake. Slice and serve.
Store the cake in an airtight container in the refrigerator for up to 3 days.
*This makes a good amount of glaze that covers a lot of the outside of the cake with a light layer. If you'd like less glaze, you can make half a recipe.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**