Fresh and light, this is the best strawberry lemon Bundt cake recipe to celebrate Spring! Moist, and soft, this strawberry cake is full of fresh and vibrant strawberry and zesty lemon flavors!
With strawberries about to bid us adieu, I decided to bake a supremely moist Bundt cake with a fresh vibe. And I am so pleased with how the eggless cake turned out that I had to share it with you!
This is a straightforward and very delicious lemon strawberry Bundt cake recipe. The zesty lemon and sweet berries are a match made in dessert heaven. I hope this lovely cake makes your mouth pucker with joy!
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Why You'll Love This Recipe
Burst of Fresh Strawberry Flavor: Imagine a cake that's like biting into a juicy, ripe strawberry in every single slice. This bundt cake captures the essence of fresh strawberries, making it the perfect treat for anyone who loves that naturally sweet, slightly tangy flavor.
Visually Stunning Centerpiece: Perfect for special occasions or simply when you want to impress guests, this cake is a showstopper!
Easy Yet Impressive: This cake is surprisingly easy to make. The recipe is straightforward, with simple ingredients and minimal steps.
Recipe Ingredients
Strawberries: I love using fresh strawberries for this cake, but you can use frozen ones too.
Buttermilk: You can use store-bought or make your own like I did by combining milk and vinegar and setting it aside for 5-10 minutes until it curdles. This is a great substitute for eggs and also makes the cake crumb tender and soft.
Flour: All-purpose or "plain" flour is the best for this strawberry cake recipe. You can switch to wholewheat flour if you prefer.
Butter: For a wonderful, rich texture and flavor.
Sugar: Caster sugar ( or superfine sugar) is what I used for this recipe. You can make your own by grinding granulated sugar to a finer consistency.
Lemon: We are using lemon juice, zest, and also lemon oil or extract here to make the cake super lemony!
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Vegan: Replace the milk and butter with plant-based milk and butter to make a vegan strawberry lemon Bundt cake. If coconut oil is more accessible, then use that.
Add-ins: In the mood to add a textural dimension and nutty depth to the eggless strawberry cake recipe? Throw in some chopped almonds as I did in my strawberry dump cake; they’ll pair deliciously with strawberries. You can also add cream cheese to the batter, as in this strawberry cream cheese pound cake recipe!
How To Make Strawberry Lemon Bundt Cake
Step 1: To start making the Bundt cake with strawberries, set your oven to preheat and then really, really grease the pan. I take my time, using my fingers to get every nook and cranny, and if need be, I go in again with a brush. Never rush greasing. It’s the most important step of the Bundt cake recipe.
Step 2: Since it’s an eggless Bundt cake, make the buttermilk by mixing 3/4th cup of milk with a tablespoon of vinegar. Set it aside.
Step 3: Meanwhile, sift together all-purpose flour with baking powder and baking soda.
Step 4: In a separate bowl, cream softened butter with caster sugar until smooth and fluffy. Add vanilla extract and either pure lemon oil or lemon extract (absolutely optional).
Step 5: To this creamed butter, we add the dry ingredients and buttermilk in stages, starting and ending with flour.
So, you go like this: take 1/3 of the dry ingredients, mix, pour part of the buttermilk, mix again, follow with another 1/3 of the dry ingredients, mix, add the leftover buttermilk, mix again, and finally take the last of the dry ingredients and do one final mix to form a thick, smooth batter with no visible dry streaks.
Step 6: Fold in lemon zest, lemon juice, and chopped strawberries (that I tossed in a little flour, so they don’t sink to the bottom) into the lemon strawberry Bundt cake batter.
Step 7: Transfer the batter to a greased pan, and then bake until a skewer inserted comes out clean (or with a few moist crumbs attached).
Step 8: Let the cake cool before you turn it over on a serving platter.
Final step: Dig in as-is (or oomph it up with lemon glaze).
Pro Tips
- It took me years to be comfortable baking with Bundt pans. My 2 tricks for handling these baking pans are -
- Grease the pan very well with your hands. Get into all the nooks and crannies and butter them very well.
- The next step is pouring the batter. Start around the flute, making sure it’s even. Then fill the rest of the pan. Level the batter with a knife right before you slide it into the oven, so the base doesn’t have bumps.
- Toss the strawberries in a teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.
- Allow the cake to cool in the pan for 15-20 minutes before turning it out on a cooling rack.
- Glaze the cake only after it's cooled completely.
How To Serve Strawberry Bundt Cake
Bake a strawberry Bundt cake from scratch, and it’s a thing of beauty. Light golden crumb studded with juicy red berries, it needs no adornment or ruffles.
But I love icing Bundt cakes.
So, here’s the simplest recipe for lemon glaze - Combine lemon juice with icing sugar and then pour. Top with lemon zest, stick fresh strawberries to fill the gap in the center, and voilà.
Slice, serve, and enjoy!
This cake pairs beautifully with a cup of tea or coffee, Korean strawberry milk, or a matcha latte!
If you’re not too fond of lemon glaze for cake, you can easily simply dust it with powdered sugar and call it a day.
How To Store
The best part about strawberry Bundt cake recipes is that they are bound to stay nice and moist for 3 to 4 days thanks to the moisture content in strawberries and also the glaze helps lock in the moisture. Store it in an airtight container in the refrigerator.
📖 Recipe
Strawberry Lemon Bundt Cake
Ingredients
- 3/4 cup Milk
- 1 tbsp Vinegar I used white vinegar
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter, softened
- 1/2 cup Caster sugar
- 1 tsp Vanilla extract
- 1/4 tsp Pure lemon oil/extract Optional
- 1 cup Chopped strawberries
- Zest of 1 lemon
- Juice of 1 lemon
Lemon Glaze
- 1/3 cup Icing sugar
- 2-3 tbsp Lemon juice
Instructions
- Preheat your oven to 180C. Grease your bundt pan very well.
- Make the buttermilk- Combine the milk and vinegar in a small bowl and keep aside for 5 minutes.
- Sift together the flour, baking powder, and baking soda.
- In a large bowl, beat together the butter and caster sugar until light and fluffy.
- Add the vanilla extract and lemon oil ( or extract) if using.
- Now add the dry ingredients and buttermilk alternatingly in the butter mixture, starting and ending with flour.So a 1/3 of the dry ingredients. Mix well. Add 1/2 of the buttermilk. Mix well. Then 1/3 of dry ingredients again, followed by the remaining 1/2 of the buttermilk.Lastly, add the remaining 1/3 of the dry ingredients.
- Fold in the strawberries, lemon zest, and juice.
- Transfer the batter to the prepared bundt cake tin and bake at 180 C for 35-40 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for 15-20 minutes before turning it out on a serving platter.
- Let the cake cool completely before spooning the lemon glaze on top.
- Let the glaze set for a few minutes before slicing. Enjoy!
Lemon Glaze
- Combine the lemon juice and icing sugar in a small bowl to make a smooth, thick glaze.
Notes
- Grease the pan very well with your hands. Get into all the nooks and crannies and butter them very well.
- Pour the batter evenly. Start around the flute, making sure it’s even. Then fill the rest of the pan. Level the batter with a knife right before you slide it into the oven, so the base doesn’t have bumps.
- Toss the strawberries in a teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.
- Allow the cake to cool in the pan for 15-20 minutes before turning it out on a cooling rack.
- Glaze the cake only after it's cooled completely.
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