I do love making bundt cakes. I’ve made mini bundt cakes and big bundt cakes. I just think they make a perfect potluck dessert - they are easy to make, they hold over well and you can pretty much make them any flavor you want. I had to make one for the hubby so I read through my cookbooks and decided to play with a lemon recipe by adding some frozen strawberries. It made a strawberry lemon bundt cake that tasted of summer as we celebrated in the waning days of warmth and sunshine.
Strawberry Lemon Bundt Cake
Serves 14
For the Cake
- 2 1/2 cups cake flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 baking powder
- 1 cup unsalted butter, at room temperature
- 1 3/4 cup granulated sugar
- 5 large eggs, at room temperature
- 1/2 cup fresh lemon juice
- 1 tsp vanilla
- 1 cup sour cream
- 2 cups strawberries cut into quarters
- 1 TBS sugar
- 2 TBS flour
For the Glaze
- 1/4 cup lemon juice
- 1 cup confectioner’s sugar
- Preheat oven to 325°
- Butter and flour a 10 cup bundt pan
- In a small bowl mix together the strawberries, sugar and 2 TBS of flour. Set aside
- Whisk together the cake flour, baking soda, salt and baking powder. Set aside
- In a stand mixer with the paddle attached beat the butter until light and fluffy, about 2 minutes.
- Slowly add the sugar and continue beating about 3 minutes.
- Add the vanilla, then the eggs, one at a time and beat until light and fluffy, about 3 minutes.
- Pour in the lemon juice and mix until combined. The mixture will look quite curdled at this point. Don’t worry.
- With the mixer on low add the flour in thirds and the sour cream in halves, beginning and ending with the flour.
- Remove the bowl from the mixer and scrape down the sides as needed to make sure the batter is thoroughly combined.
- Fold in the strawberry mixture.
- Add the batter to the prepared bundt pan. Drop the pan a couple of times on the counter to make sure it is settled in the pan. Smooth the top with an offset spatula.
- Bake in the preheated oven for 55 - 60 minutes until a tester comes out clean.
- Cool on a wire rack for 30 minutes and carefully remove from the mold
Make the Glaze:
- Mix the lemon juice and confectioner’s sugar together until it makes a pourable glaze.
- Place a piece of wax paper or foil underneath the wire rack to catch the glaze as it falls off of the cake.
- Pour over the cake as you like.
- Retrieve any that has fallen off and add it back on to the cake until you are satisfied with the coverage.
- If desired add some sugar sprinkles.
How Was the Strawberry Lemonade Bundt Cake?
I have been told it was delicious. As per usual with my baking efforts I did not have any. I did see it safely off to the party though….
…safety first, right? No one wants the dessert flying around willy nilly in case of a hard stop!
From all reports anyone who had a piece said it was very good. I will neither confirm nor deny that the batter was delicious because we are of course, not supposed to eat the batter. This cake did give me some problems with unmolding and I don’t know why as I usually have no issues at all. That is why I mention in the notes to choose a simple bundt pan for this recipe.
I just pieced it back together and added the glaze and some fancy sprinkles and no one knew. Taste is what counts, right?
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Strawberry Lemon Bundt Cake
A rich cake with tart strawberries and a lemon glaze
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 14 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake
- 2 1/2 cups cake flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 baking powder
- 1 cup unsalted butter, at room temperature
- 1 3/4 cup granulated sugar
- 5 large eggs, at room temperature
- 1/2 cup fresh lemon juice
- 1 tsp vanilla
- 1 cup sour cream
- 2 cups strawberries cut into quarters
- 1 TBS sugar
- 2 TBS flour
For the Glaze
- 1/4 cup lemon juice
- 1 cup confectioner’s sugar
Instructions
- Preheat oven to 325°
- Butter and flour a 10 cup bundt pan
- In a small bowl mix together the strawberries, sugar and 2 TBS of flour. Set aside
- Whisk together the cake flour, baking soda, salt and baking powder. Set aside
- In a stand mixer with the paddle attached beat the butter until light and fluffy, about 2 minutes.
- Slowly add the sugar and continue beating about 3 minutes.
- Add the vanilla, then the eggs, one at a time and beat until light and fluffy, about 3 minutes.
- Pour in the lemon juice and mix until combined. The mixture will look quite curdled at this point. Don’t worry.
- With the mixer on low add the flour in thirds and the sour cream in halves, beginning and ending with the flour.
- Remove the bowl from the mixer and scrape down the sides as needed to make sure the batter is thoroughly combined.
- Fold in the strawberry mixture.
- Add the batter to the prepared bundt pan. Drop the pan a couple of times on the counter to make sure it is settled in the pan. Smooth the top with an offset spatula.
- Bake in the preheated oven for 55 - 60 minutes until a tester comes out clean.
- Cool on a wire rack for 30 minutes and carefully remove from the mold
Make the Glaze:
- Mix the lemon juice and confectioner’s sugar together until it makes a pourable glaze.
- Place a piece of wax paper or foil underneath the wire rack to catch the glaze as it falls off of the cake.
- Pour over the cake as you like.
- Retrieve any that has fallen off and add it back on to the cake until you are satisfied with the coverage.
- If desired add some sugar sprinkles.
Notes
I learned that a simpler bundt pan is better for this recipe.
If you have trouble unmolding the cake simply piece it back together - the glaze hides a multitude of sins as can be seen in my cake.
Keywords: bundt cake, strawberry lemonade bundt cake, lemon bundt cake, bundt cake with strawberries
