Fresh Strawberry Lemon Bundt Cake Recipe
This Fresh Strawberry Cake is a moist and flavorful dessert perfect for spring and summer. Made with fresh diced strawberries, tangy Greek yogurt, and a hint of lemon zest and juice, this Bundt cake is sweet, tender, and beautifully topped with a lemon glaze. It’s an elegant yet simple cake that highlights the natural sweetness of strawberries, balanced by the brightness of lemon and creaminess from the yogurt.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 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
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (from the 3 tablespoons total)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 10-inch Bundt pan (10-15 cup capacity) to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, sift together 2 1/4 cups of the all-purpose flour, baking soda, salt, and lemon zest. Set this mixture aside.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Lemon Juice: Beat in the eggs one at a time until fully incorporated. Stir in 1 tablespoon of lemon juice to add brightness to the batter.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated—avoid overmixing to maintain a tender crumb.
- Prepare Strawberries: Toss the diced fresh strawberries with the remaining 1/4 cup of flour to prevent them from sinking to the bottom of the cake.
- Fold in Strawberries: Gently fold the floured strawberries into the batter, taking care not to crush the fruit and to distribute them evenly.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Place it in the oven and immediately reduce the temperature to 325°F (163°C). Bake for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for at least 20 minutes. Then carefully invert onto a wire rack and let it cool completely to room temperature.
- Prepare and Add Glaze: Whisk together the remaining 2 tablespoons of lemon juice and powdered sugar until smooth and pourable. Drizzle the glaze evenly over the cooled cake, allowing it to set before serving.
Notes
- For best results, use fresh, ripe strawberries for maximum flavor and sweetness.
- Make sure the butter is softened to room temperature to achieve a light and fluffy batter.
- Sifting the dry ingredients helps to aerate the flour and evenly distribute the baking soda, resulting in a lighter cake texture.
- Tossing the strawberries in flour prevents them from sinking during baking.
- Allow the cake to cool completely before glazing to avoid melting the glaze.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: Fresh Strawberry Cake, Lemon Strawberry Cake, Bundt Cake, Greek Yogurt Cake, Summer Cake, Strawberry Dessert
