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Lemon Strawberry Bundt Cake

Ingredients

Lemon Cake

  • 3 1/2 +1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 cups unsalted butter room temp
  • 2 1/2 cups sugar
  • 4 eggs room temp
  • 1 cup buttermilk
  • 2 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 8 oz fresh strawberries thinly sliced + dried
  • 1/3 cup flour

Lemon Glaze

  • 2 cups powdered sugar
  • 2-3 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 1 splash milk

Instructions

Lemon Bundt Cake

  1. Prep the strawberries - Before baking, slice your strawberries into small slices or chunks. Lay them out on paper towels and set aside to dry fully.

  2. Preheat the oven to 325 degrees. Grease a bundt pan and set aside.

  3. In a medium-sized bowl, whisk together 3 1/2 cups of the flour, baking soda and salt. Set aside.

  4. In the bowl of a stand mixer or using a hand mixer, beat together the softened butter and sugar until light and fluffy. Add in the eggs one by one, combining well after each addition.

  5. Alternate adding the dry ingredients and the buttermilk into the sugar mixture - be sure to begin and end with the flour.

  6. Once combined, add in the lemon zest and lemon juice until just combined.

  7. Toss the remaining 1/4 cup flour with strawberries. Using a rubber spatula, gently fold the strawberries into the cake batter being careful not to overmix.

  8. Pour the batter into the greased bundt pan. Cover with foil and bake for ~60 minutes. Remove the foil from the pan, and bake for an additional 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.

  9. Let the pan cool for about one hour at room temperature. Once cooled, use a knife to loosen the cake from the pan (be sure to get the center side, too!) and flip it over quickly. Tap the pan on your stand a few times until the cake comes loose!

Lemon Glaze

  1. To make the glaze, add the powered sugar to a large bowl and add in the lemon juice and zest. Whisk everything together until smooth. Add milk as necessary until the glaze has thinned out.

  2. Slowly drizzle the glaze over the cooled bundt cake and allow it to drizzle down the sides.

  3. Top with homemade whipped cream, fresh strawberries, lemon slices and mint for some extra flare and freshness!