Description
A delicious and moist strawberry lemon Bundt cake topped with a fresh glaze.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 cup strawberry puree (fresh or frozen)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
- 1–2 tablespoons strawberry puree (for the glaze)
- 1 teaspoon lemon zest (for the glaze)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Gently fold the strawberry puree into the batter until evenly combined. Be careful not to overmix.
- Transfer the batter into the prepared Bundt pan and smooth the top evenly with a spatula.
- Bake in the preheated oven for 70-85 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly firm.
- Allow the cake to cool in the pan for about 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, strawberry puree, and lemon zest until smooth and pourable.
- Once the cake is completely cooled, drizzle the strawberry lemon glaze generously over the top. Let the glaze set slightly before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- The cake can be stored in an airtight container for up to 3 days.
- For a more intense strawberry flavor, use fresh strawberries in the puree.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg