Preheat the oven to 350 degrees Fahrenheit, and grease a bundt pan.
Using a stand mixer or hand mixer, cream the butter, sugar, and lemon zest for 1-2 minutes or until light and fluffy. Add in the eggs one at a time, beating well in between each addition.
1 cup butter, 2 cups granulated sugar, Zest of 1 large lemon, 4 extra large eggs
In a separate bowl, mix the salt, baking powder, all-purpose flour, and cornstarch until well combined.
2 teaspoons baking powder, 2 3/4 cups all-purpose flour, 2 Tablespoons cornstarch, 3/4 teaspoon salt
In a third bowl, whisk the lemon juice, milk, strawberry preserves, and vanilla extract until smooth.
1/3 cup strawberry preserves, 1/2 cup whole milk, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract
Working in batches, add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the flour. Mix until just combined.
Stir in the sour cream until just combined. Be careful not to overmix!
1/2 cup sour cream
Gently fold in the fresh strawberries.
1 cup diced strawberries
Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a cake tester can be inserted and comes out clean. (It’s okay if there are a few moist crumbs stuck to it.)
Remove the cake from the oven, and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar, and enjoy!
Powdered sugar for dusting
Store in a cake carrier in the fridge for up to 5 days.