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Fresh Strawberry Bundt Cake Recipe

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A vibrant and moist strawberry Bundt cake with a hint of citrus, topped with a zesty lemon glaze. Perfect for summer or special occasions.

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

3 tablespoons lemon juice, divided

Zest of 1 lemon

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces Greek yogurt, plain or vanilla

12 ounces fresh strawberries, diced

1 cup powdered sugar

Instructions

  1. Preheat the oven to 375°F (190°C). Grease and flour a 10-inch Bundt pan (10-15 cup capacity).
  2. Sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
  3. Cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice.
  5. Alternate mixing in the flour mixture and the Greek yogurt, just until combined.
  6. Toss the diced strawberries with the remaining 1/4 cup of flour, then gently fold them into the batter.
  7. Pour the batter into the prepared Bundt pan. Reduce the oven temperature to 325°F (165°C) and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely.
  9. Once cooled, whisk together the remaining 2 tablespoons of lemon juice and powdered sugar, then drizzle the glaze over the top of the cake.

Notes

  • To prevent strawberries from sinking, toss them in a bit of flour before adding to the batter.
  • Frozen strawberries can be used, but make sure they are thawed and patted dry before adding to the batter.
  • Greek yogurt can be replaced with sour cream for a different texture.
  • For a thinner glaze, add more lemon juice; for a thicker glaze, add more powdered sugar.
  • Can be made ahead and stored for up to 3 days at room temperature or 1 week in the fridge.

Nutrition

Find it online: http://recipesbyjanet.com/fresh-strawberry-bundt-cake-recipe/