This is the best Strawberry Bundt cake recipe to celebrate spring and the awakening of nature. Moist, light, and a true masterpiece of culinary art, the bundt cake with strawberries and lemon make your taste buds go bananas.
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 into the prepared bundt cake tin and bake 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.