Fresh Strawberry Lemon Bundt Cake Recipe
This Fresh Strawberry Cake combines the bright flavors of lemon and fresh strawberries into a moist, tender Bundt cake. Made with Greek yogurt for added richness and a hint of tang, this delightful dessert is perfect for spring and summer gatherings. A simple lemon glaze adds a zesty finishing touch, making it both visually appealing and deliciously refreshing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (remaining from the 3 tablespoons measured in ingredients)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Grease and flour a 10-inch Bundt pan (10-15 cup capacity) to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, sift together 2 1/4 cups of the all-purpose flour, baking soda, and salt. Add the lemon zest and stir to combine. Set this aside for later use.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Lemon Juice: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in 1 tablespoon of the lemon juice.
- Alternate Dry Ingredients and Yogurt: Gradually add the flour mixture alternating with the Greek yogurt, starting and ending with the flour. Mix just until all ingredients are combined—avoid overmixing to keep the cake tender.
- Prepare Strawberries: Toss the diced strawberries with the remaining 1/4 cup of flour to help prevent them from sinking in the batter. Gently fold the floured strawberries into the batter.
- Fill Pan and Adjust Oven Temperature: Pour the completed batter evenly into the prepared Bundt pan. Place the pan in the oven, then immediately reduce the oven temperature to 325°F.
- Bake the Cake: Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool Cake: Allow the cake to cool in the pan for at least 20 minutes. Then carefully invert it onto a wire rack and let it cool completely.
- Make Lemon Glaze and Serve: While the cake cools, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar to form a smooth glaze. Drizzle this over the completely cooled cake before serving for a fresh, tangy finish.
Notes
- Make sure the strawberries are well coated in flour before mixing into the batter to prevent them from sinking.
- Do not overmix the batter once you combine wet and dry ingredients to keep the cake tender and light.
- The cake can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
- For extra flavor, consider adding a teaspoon of vanilla extract to the batter.
- If fresh strawberries are out of season, frozen strawberries can be used but should be thawed and drained thoroughly to avoid excess moisture.
Keywords: Fresh strawberry cake, lemon strawberry cake, Bundt cake recipe, spring cake recipe, strawberry dessert
