In a small bowl, add sugar and lemon zest. Mix with your fingers or a spoon until the zest is incorporated evenly throughout the sugar.
In a large bowl, mix flour, salt, baking powder, and sugar with a whisk to combine.
In another bowl, beat three eggs and then add the yogurt, vanilla extract, lemon juice, and vegetable oil. Whisk until combined.
Add diced strawberries to a bowl and add 1/2- 1 TBS flour (depending on how juicy the strawberries are) and toss.
Add the wet ingredient to the dry and mix until just combined. Fold in the strawberries. Don't overmix
Pour the cake batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the middle of the cake comes out clean.
Move the pan to a cooling rack for 15 minutes and then remove the pound cake from the pan and let it cool on the rack.