Fresh Strawberry Lemon Bundt Cake Recipe
Introduction
This Fresh Strawberry Cake is a delightful treat bursting with bright flavors of lemon and juicy strawberries. Its moist texture combined with a tangy lemon glaze makes it perfect for any occasion, from celebrations to cozy afternoon desserts.
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 your oven to 375 degrees F. Grease and flour a 10-inch Bundt pan. In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Add the lemon zest and set this mixture aside.
- Step 2: In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice. Alternate adding the flour mixture and the Greek yogurt to the batter, mixing just until combined.
- Step 3: Toss the diced strawberries with the remaining 1/4 cup of flour to prevent sinking. Gently fold them into the batter.
- Step 4: 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 60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Let the cake cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely. To make the glaze, whisk together the remaining 2 tablespoons of lemon juice with powdered sugar. Drizzle the glaze over the cooled cake before serving.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture in your cake.
- For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt.
- Adding a teaspoon of vanilla extract to the batter can enhance the cake’s aroma.
- If you prefer a more intense lemon flavor, add additional zest or a little lemon extract.
Storage
Store the cake loosely covered at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. To refresh after chilling, let the cake come to room temperature before serving. The glaze may soften when refrigerated but will still add a lovely citrus finish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for texture and flavor, but you can use frozen strawberries if fresh aren’t available. Make sure to thaw and drain them well, then pat dry before tossing with flour to avoid excess moisture in the batter.
Can I make this cake as cupcakes instead?
Yes, this batter works well for cupcakes. Reduce baking time to about 20-25 minutes and check for doneness with a toothpick. The glaze can be drizzled over cooled cupcakes or used as a filling.
PrintFresh Strawberry Lemon Bundt Cake Recipe
This Fresh Strawberry Cake is a delightful, moist dessert featuring the sweet and tangy flavor of fresh strawberries paired with zesty lemon. Baked in a Bundt pan, this cake combines creamy Greek yogurt and a tender crumb, finished off with a simple lemon glaze drizzled over the top. Perfect for spring or summer gatherings, this recipe offers a bright and refreshing twist on a classic cake.
- 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 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
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (from the 3 tablespoons divided lemon juice)
Instructions
- Preheat and prepare the pan: Preheat the oven to 375°F. Grease and flour a 10-inch Bundt pan (10-15 cup capacity). In a large bowl, sift together 2 1/4 cups of the flour, baking soda, and salt. Stir in the lemon zest and set aside.
- Cream butter and sugar: In a separate bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This creates a smooth base for the cake.
- Add eggs and lemon juice: Beat in the eggs one at a time to ensure even mixing. After the eggs are incorporated, stir in 1 tablespoon of lemon juice for flavor enhancement.
- Combine dry and wet ingredients: Alternate beating in the flour mixture and Greek yogurt, beginning and ending with the flour mixture. Mix just until everything is incorporated to avoid overmixing and ensure a tender cake crumb.
- Prepare strawberries: Toss the diced fresh strawberries with the remaining 1/4 cup of flour. This helps prevent the berries from sinking to the bottom of the cake.
- Incorporate strawberries into batter: Gently fold the floured strawberries into the cake batter, taking care not to crush them.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan. Place the pan in the oven and immediately reduce the temperature to 325°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 to set the structure, then carefully invert it onto a wire rack and cool completely.
- Prepare lemon glaze: Whisk together the powdered sugar and the remaining 2 tablespoons of lemon juice until smooth.
- Finish and serve: Drizzle the lemon glaze over the cooled cake for a tangy, sweet finish. Slice and serve.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Tossing strawberries in flour helps keep them suspended in the batter instead of sinking.
- If Greek yogurt is vanilla flavored, reduce or omit additional sugar if you prefer a less sweet cake.
- The Bundt pan size is important; using a 10-inch pan ensures proper baking time and texture.
- The glaze can be adjusted by adding more lemon juice or powdered sugar to reach your desired consistency.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to four days.
Keywords: Fresh Strawberry Cake, Lemon Strawberry Cake, Bundt Cake, Greek Yogurt Cake, Spring Dessert, Summer Cake
