Fresh Strawberry Lemon Bundt Cake Recipe
Introduction
This fresh strawberry cake is a delightful springtime treat that combines juicy strawberries with a light lemony flavor. Moist and fluffy, it makes a perfect dessert for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tablespoons lemon juice, divided
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces Greek yogurt, plain or vanilla
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
Instructions
- Step 1: Preheat the oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup capacity). In a large bowl, sift together 2 1/4 cups of flour, baking soda, salt, and lemon zest. Set aside.
- Step 2: In a separate bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice.
- Step 3: Alternate adding the flour mixture and Greek yogurt to the butter mixture, mixing just until incorporated after each addition.
- Step 4: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent sinking. Gently fold the strawberries into the batter.
- Step 5: Pour the batter into the prepared Bundt pan. Place in the oven and immediately reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for at least 20 minutes, then turn it out onto a wire rack to cool completely.
- Step 7: Whisk together the remaining 2 tablespoons of lemon juice and powdered sugar until smooth. Drizzle this glaze over the cooled cake before serving.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture. You can substitute Greek yogurt with sour cream if preferred.
- For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
- Try using a bundt pan with a decorative pattern to add extra visual appeal to your cake.
Storage
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let it come to room temperature before serving. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries for this recipe to avoid excess moisture in the batter. If using frozen, thaw and drain them well before tossing with flour.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend in equal measure, but be sure it includes xanthan gum or another binder for best results.
PrintFresh Strawberry Lemon Bundt Cake Recipe
This Fresh Strawberry Cake is a moist and flavorful dessert perfect for spring and summer gatherings. Made with fresh diced strawberries, lemon zest, and a luscious Greek yogurt batter, this cake combines a lovely citrus tang with the natural sweetness of strawberries. Finished with a simple lemon glaze drizzle, it’s an elegant yet easy-to-make treat sure to impress.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tablespoons lemon juice (divided)
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour (divided)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces Greek yogurt, plain or vanilla
- 12 ounces fresh strawberries, diced
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (remaining from the 3 tablespoons divided)
Instructions
- Prepare Pan and Dry Ingredients: Preheat your oven to 375 degrees F. Grease and flour a 10-15 cup Bundt pan to prevent sticking. In a large bowl, sift together 2 1/4 cups of the flour, baking soda, and salt. Add the lemon zest to the dry mixture and set aside.
- Cream Butter and Sugar: In a separate mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for 3 to 5 minutes until the mixture becomes light and fluffy. This step ensures a tender, airy cake texture.
- Add Eggs and Lemon Juice: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in 1 tablespoon of lemon juice to enhance the cake’s citrus flavor.
- Combine Dry Ingredients and Yogurt: Gradually add the flour mixture alternated with the Greek yogurt, mixing just until combined after each addition. Be careful not to overmix to maintain a tender crumb.
- Incorporate Strawberries: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent them from sinking to the bottom. Gently fold the coated strawberries into the cake batter until evenly distributed.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Place the pan in the oven and immediately reduce the temperature to 325 degrees F. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for at least 20 minutes. Then invert the cake onto a wire rack to cool completely.
- Prepare and Apply Glaze: Whisk together the powdered sugar and the remaining 2 tablespoons of lemon juice until smooth. Drizzle this lemon glaze generously over the cooled cake for a zesty finishing touch.
Notes
- Make sure the butter is softened for easier creaming with the sugar.
- Tossing strawberries with flour helps prevent them from settling at the bottom.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- You can substitute vanilla Greek yogurt with plain for a less sweet cake.
- This cake keeps well for up to 3 days stored in an airtight container at room temperature.
Keywords: Strawberry cake, fresh strawberry dessert, lemon glazed cake, Bundt cake recipe, Greek yogurt cake
