Strawberry Lemon Bundt Cake Recipe

This Strawberry Lemon Bundt Cake is a delightful dessert that combines the sweetness of strawberries with the tanginess of lemon. It’s perfect for any occasion, from family gatherings to special celebrations.

The recipe is straightforward and yields a moist, flavorful cake that is sure to impress. Serve it with a dusting of powdered sugar or a simple glaze for added sweetness.

Delicious Strawberry Lemon Bundt Cake

This Strawberry Lemon Bundt Cake features a tender crumb infused with fresh strawberries and zesty lemon. The recipe takes about 1 hour to prepare and bake, serving approximately 10 people.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon lemon zest
1 cup fresh strawberries, hulled and chopped
Powdered sugar for dusting (optional)
Lemon glaze (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray or butter.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Wet Ingredients: Add the buttermilk and lemon zest to the butter mixture, mixing until combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped strawberries.
Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze before serving.