Strawberry-Lemon Bundt Cake
From Cosmicmother 7 years ago
- 1 hour to make
- Serves 12
This fresh strawberry cake makes a great dessert, especially when you have strawberries to use up! I prefer the leftovers cold from the fridge the next day. This is a moist cake, light on it's own but made dense from the strawberries. Read more Packed as full as it can be with strawberries, so don't try and add more! ;) See less
Ingredients
- 2 1⁄4 cups flour shopping list
- 1 teaspoon baking soda shopping list
- 1⁄4 teaspoon salt shopping list
- 1 cup butter, softened shopping list
- 1-3/4 cups sugar shopping list
- 1 lemon, zested shopping list
- 3 eggs shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 cup sour cream or plain yogurt (2% fat or higher-Greek yogurt works too) shopping list
- 3 cups of hulled, diced, fresh strawberries shopping list
- 1/4 cup flour---for strawberries-- shopping list
- - shopping list
- Glaze shopping list
- 1-1/2 cups of powdered sugar shopping list
- 2 Tablespoons of fresh lemon juice shopping list
- - shopping list
- *This will work with blueberries, raspberries or fresh cranberries. Just make sure the fruit does not exceed 3 cups! 2-3 cups is perfect :) shopping list
How to make it
- Preheat the oven to 325F degrees. Grease and flour your Bundt pan well, making sure it gets around the ring and in all the grooves.
- (Dice the strawberries first, then get all your ingredients out and ready so the rest goes quick! )
- Sift together flour, baking soda, and salt. Set aside.
- Cream the butter, sugar and lemon zest together using an electric mixer or use the whisk attachment on your stand mixer. Beat until it's light and fluffy (4-5 minutes), scraping down the sides of the bowl.
- Beat in the eggs, one at a time. Then add the lemon juice.
- Turn the mixer to low and alternate adding dry ingredients with the sour cream, mix just until it's combined.
- Add the 1/4 cup of flour to the strawberries and toss to coat. Fold them into the batter, and pour into the prepared bundt pan.
- Bake for 55-60 minutes, check the center in 4 spots with a toothpick, it's ready when it comes out clean.
- Let it rest in the pan for 15 minutes, Gently loosen the sides and center with a butter knife or plastic knife. Place a cooling rack or plate over the top of the cake and invert. Tap the bottom of the pan to make sure the cake has let go from the tin before removing. Let it cool completely.
- Mix the powdered sugar with lemon juice, and drizzle over the cooled cake. Store the cake wrapped in plastic at room temp to keep the cake fluffy. However I like the denser cake from the fridge :) It will be freshest within 3 days, but you can freeze the remainder.
The Rating
Reviewed by 1 people-
Sounds delicious, and strawberries are cheap right now, I must make it! :)
mommyluvs2cook
in Santa Fe loved it
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Loved, loved, loved this!! Hubby ate a piece for a late dessert and I had a small slice with him :) Now we know it's not too overly sweet to have for breakfast, yay! So the kids will get to try it in the morning :) Wish I could give this more tha...more
mommyluvs2cook
in Santa Fe loved it
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