Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar: In another large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Add eggs and flavoring: Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Combine with the dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
Bake: Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Prepare the glaze: While the cake is cooling, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Glaze the cake: Once the cake has cooled slightly, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Garnish and serve: Decorate the top with fresh strawberries and mint leaves. Let the cake rest for a few minutes before slicing and serving.
