Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Whisk 1 cup powdered sugar and 2 tablespoons lemon juice together in a small bowl until smooth. Drizzle over the cake.