Instructions

1. Place 2 sticks of the unsalted butter in the bowl of a stand mixer. (Alternatively, place in a large bowl if using an electric hand mixer.) Place 4 large eggs and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, at least 1 hour.
2. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, melt the remaining 1 tablespoon unsalted butter and place in a small bowl. Add 1 tablespoon of the all-purpose flour and mix to form a paste. Brush the paste on the inside of a 12-cup bundt cake pan, making sure to thoroughly coat the tube and all the crevices. Trim and dice 1 pound strawberries.
3. Place the remaining 3 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder in a large bowl and whisk to combine.
4. Add 2 cups granulated sugar to the bowl of butter. Beat on medium speed with the paddle attachment until fluffy, 3 to 5 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
5. With the mixer on low speed, beat in 1/3 of the flour mixture, then 1/2 of the sour cream. Beat in half of the remaining flour mixture, then the remaining sour cream. Beat in the remaining flour mixture until just combined.
6. Add the strawberries and gently fold them into the batter by hand with a silicone spatula. Scrape the batter into the prepared pan and smooth out the top.
7. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Place the pan on a wire rack and let cool for 30 minutes. Flip the cake out onto the rack and let cool completely, about 1 1/2 hours.
8. Whisk 1 cup powdered sugar and 2 tablespoons lemon juice together in a small bowl until smooth. Drizzle over the cake