Imagine biting into a moist, tangy, and impossibly delicious bundt cake that captures the essence of summer in every single slice. These Strawberry Lemon Bundt Cakes are not just a dessert—they're a culinary experience that will transport you to a sunny orchard with vibrant strawberries and zesty lemons. Perfect for brunch, afternoon tea, or that special dessert that makes everyone ask, "Who made this incredible cake?"
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh strawberries, diced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup bundt cake pan or mini bundt cake pan to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the lemon zest and lemon juice.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Carefully pour the batter into the prepared bundt pan, filling each cup about 2/3 full to allow room for rising.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Grease Thoroughly: Use a pastry brush to get into all the bundt pan's intricate curves to prevent sticking.
- Strawberry Tip: Pat diced strawberries dry with a paper towel to prevent excess moisture from affecting the cake's structure.
- Check for Doneness: A toothpick should come out clean, with just a few moist crumbs, indicating perfect baking.
- Cooling is Crucial: Let the cake cool in the pan for 10 minutes before removing to help it hold its shape.
- Optional Enhancements: Experiment with a lemon glaze or cream cheese frosting for extra decadence!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 36g
Protein: 4g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 70mg
