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Fresh Strawberry Lemon Bundt Cake Recipe

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★★★★★

4.7 from 667 reviews

This Fresh Strawberry Cake is a moist and flavorful Bundt cake bursting with juicy strawberries and a hint of lemon zest. Made with Greek yogurt for added moisture and a tender crumb, this cake is topped with a tangy lemon glaze that perfectly complements the sweetness of fresh berries. Ideal for spring and summer gatherings, it’s a delightful treat for any strawberry lover.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 8 ounces Greek yogurt, plain or vanilla
  • 3 tablespoons lemon juice, divided

Fruit

  • 12 ounces fresh strawberries, diced

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (from the 3 tablespoons total mentioned above)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease and flour a 10-inch Bundt pan to prevent sticking and ensure easy removal after baking.
  2. Mix dry ingredients: In a large bowl, sift together 2 1/4 cups of the all-purpose flour, baking soda, salt, and lemon zest. Set this mixture aside for later incorporation into the batter.
  3. Cream butter and sugar: Using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step helps create a tender cake texture.
  4. Add eggs and lemon juice: Beat in the eggs one at a time to fully incorporate them. Then stir in 1 tablespoon of lemon juice to add brightness to the flavor.
  5. Combine dry and wet ingredients: Alternate adding the dry flour mixture and the Greek yogurt to the batter, beginning and ending with the dry ingredients. Mix just until everything is incorporated to avoid overmixing which can make the cake tough.
  6. Prepare strawberries: Toss the diced strawberries with the remaining 1/4 cup of flour. This prevents them from sinking to the bottom of the cake during baking.
  7. Fold strawberries into batter: Gently fold the floured strawberries into the cake batter to evenly distribute the fruit without breaking it up.
  8. Bake the cake: Pour the batter into the prepared Bundt pan. Place it in the oven, then immediately reduce the temperature to 325°F (163°C). Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cake: Allow the cake to cool in the pan for at least 20 minutes to set. Then invert it onto a wire rack and let it cool completely before glazing.
  10. Prepare and apply glaze: Whisk together the remaining 2 tablespoons of lemon juice with powdered sugar until smooth. Drizzle the glaze over the cooled cake to add a sweet and tangy finish.

Notes

  • Ensure strawberries are diced evenly for uniform texture in the cake.
  • Tossing strawberries with flour prevents them from sinking in the batter.
  • Use room temperature ingredients to help the batter mix smoothly.
  • Cooling the cake thoroughly before glazing prevents the glaze from melting.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: Fresh Strawberry Cake, Strawberry Bundt Cake, Lemon Glaze Cake, Spring Dessert, Fruit Cake, Greek Yogurt Cake

Find it online: https://zestywithzane.com/fresh-strawberry-lemon-bundt-cake-recipe/