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–+ servings
Strawberry Bundt Cake on a red platter with strawberries on the side.
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Strawberry Lemon Bundt Cake

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!
Prep Time20 minutes
Cook Time40 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 10 Servings
Calories: 246kcal
Author: Natasha Minocha

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
US Customary - Metric

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.

Video

Notes

  1. Grease the pan very well with your hands. Get into all the nooks and crannies and butter them very well.
  2. 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.
  3. 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.
  4. Allow the cake to cool in the pan for 15-20 minutes before turning it out on a cooling rack.
  5. Glaze the cake only after it's cooled completely.

Nutrition

Serving: 1 Serving | Calories: 246kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 223mg | Potassium: 82mg | Fiber: 1g | Sugar: 16g | Vitamin A: 308IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg