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Fresh Strawberry Lemon Bundt Cake Recipe

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★★★★★

4.6 from 140 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate strawberries into batter: Gently fold the floured strawberries into the cake batter, taking care not to crush them.
  7. 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.
  8. 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.
  9. Prepare lemon glaze: Whisk together the powdered sugar and the remaining 2 tablespoons of lemon juice until smooth.
  10. 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

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