Kel’s Strawberry Lemon Bundt Cake

Kel's Straberry lemon bundt cake

Hello, friends! I’m finally back after recovering from my shoulder surgery. Healing is a slow process, but my arm is much better than before the surgery. I have suspended going to physical therapy due to COVID-19, so I’m not really where I hoped I be by now, but at least I’m back in the kitchen!

It’s strawberry time in North Carolina, so I’d celebrate being back at my blog by making this delicious strawberry lemon Bundt cake. Picking fresh strawberries at the various farms around here is still allowed, especially since social distancing is so easy to do.

I like to use cake flour in this recipe because it’s finer and softer than all-purpose flour, resulting in a moist and lighter cake. But if you don’t have any cake flour on hand, go ahead and use all-purpose flour instead.

Ingredients

Strawberry Lemon bundt cake ingredients

  • 1cup (2 sticks) unsalted butter, softened and cut into several pieces
  • 2cups sugar
  • 3large eggs
  • 5tablespoons fresh lemon juice, divided
  • Zest of 1 lemon
  • 2½ cups cake flour, divided
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8ounces vanilla Greek yogurt
  • 2 cups fresh strawberries, diced
  • 1 cup powdered sugar

Preparation

Preheat oven to 325 degrees F. Spray a 10 inch Bundt cake pan with baking spray (or you can just grease and lightly flour the pan.) In a large bowl, sift 2¼ cups of flour, baking soda, and salt. Stir in the lemon zest and set aside.

With an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time and 3 tablespoons of the lemon juice. Slowly add in the flour and yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour and fold them into the batter.

Pour the batter into the Bundt pan. Bake for an hour or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk the remaining 2 tablespoons of lemon juice with the powdered sugar and drizzle it over the top of the cake.

Serve with fresh fruit or ice cream.

Let's eat cake!

 Bon appétit!

Eat, drink and be merry!

This entry was posted in Desserts and tagged , , . Bookmark the permalink.

4 Responses to Kel’s Strawberry Lemon Bundt Cake

  1. Anonymous says:

    Wow that looks yummy!

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