This Strawberry Lemon Bundt Cake is a bright and beautiful dessert that’s perfect for any occasion. You’ll love how the sweet strawberries and zesty lemon come together in this delightful bundt cake. This recipe is a fantastic addition to your collection of strawberry cake recipes.
Key Ingredients & Substitutions:
- Fresh Strawberries: Use frozen if fresh aren’t available, but thaw and drain excess liquid.
- Lemons: Fresh lemon juice and zest are essential for vibrant flavor.
- All-Purpose Flour: A gluten-free baking blend can be substituted.
- Buttermilk: You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cream Cheese: Essential for the glaze; don’t substitute.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup finely diced fresh strawberries
- 2 tablespoons fresh lemon zest
For the Lemon Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12
- Calories per serving: Approximately 380
- Tools Needed: Bundt pan, mixing bowls, electric mixer, whisk.
Step-by-Step Instructions:
1. Prepare Your Bundt Pan and Dry Ingredients
You will first preheat your oven to 350°F (175°C). Then, generously grease and flour a 10-cup bundt pan, ensuring all crevices are coated. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl, using an electric mixer, you’ll cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl as needed.
3. Add Eggs and Flavorings
Next, you will beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until just combined. Don’t overmix at this stage.
4. Combine Wet and Dry Ingredients
You will gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, as this can make your bundt cake tough.
5. Fold in Strawberries
Gently fold in the finely diced fresh strawberries using a spatula. You want to distribute them evenly throughout the batter. This step adds moisture and delicious bursts of fruit to your strawberry cake.
6. Bake the Cake
Pour the batter evenly into your prepared bundt pan. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
7. Prepare the Lemon Cream Cheese Glaze
While the cake cools, you will make the glaze. In a small bowl, beat together the softened cream cheese, powdered sugar, and fresh lemon juice until smooth and creamy. If the glaze is too thick, add a tiny bit more lemon juice.
8. Glaze and Serve
Once the bundt cake is completely cool, drizzle the lemon cream cheese glaze evenly over the top. Allow the glaze to set slightly before slicing and serving. This delightful strawberry cake recipe is sure to impress!
Variation Ideas:
- Add a Berry Swirl: Swirl in a couple of tablespoons of strawberry preserves into the batter before baking.
- Different Citrus: Substitute lime juice and zest for a Strawberry Lime Bundt Cake.
- Toasted Coconut: Sprinkle toasted coconut flakes over the glaze for added texture and flavor.
Storage Instructions:
You can store leftover Strawberry Lemon Bundt Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Ensure it’s in an airtight container to prevent it from drying out. If refrigerated, allow it to come to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before dicing and adding to the batter to prevent a watery cake.
Q: My cake stuck to the bundt pan, what went wrong?
A: This usually happens if the pan wasn’t greased and floured thoroughly enough. Ensure you cover every crevice, or use a baking spray specifically designed for baking with flour.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance and store it at room temperature, unfrosted, in an airtight container. Glaze it just before serving.
Q: How do I know when the cake is fully cooked?
A: Insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean with no wet batter, your cake is done.
Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
Q: Why is my bundt cake dense?
A: A dense cake can result from overmixing the batter, which develops the gluten too much. Mix just until the ingredients are combined.