Fresh Strawberry Bundt Cake Recipe
User Reviews
5
Fresh Strawberry Bundt Cake Recipe
Description
The Fresh Strawberry Bundt Cake recipe incorporates softened butter creamed with sugar and eggs, then flavored with lemon zest and juice. Flour, baking soda, and salt are sifted together and alternated with Greek yogurt to form a thick batter. Diced fresh strawberries are tossed with flour to prevent sinking and gently folded in.
Baked at 325°F after an initial high heat phase, the cake becomes golden with a moist, tender crumb enhanced by strawberry pockets. The texture balances richness from butter and the slight tang from yogurt. The lemon glaze, made from powdered sugar and lemon juice, is whisked and drizzled over the cooled cake to add a bright finishing touch.
The batter consistency is affected by the yogurt’s thickness and berry juiciness; thicker yogurt produces a denser batter that better supports berry distribution. The cake can be served as a dessert or sweet treat for gatherings and pairs well with tea or coffee.
Use a 10-inch bundt pan for the ideal shape and baking time. Cooling the cake before glazing helps set the icing. Adjust lemon juice quantity if a more or less tart glaze is preferred.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 egg large
- 3 tablespoons lemon juice divided
- lemon zest of 1
- 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 strawberry diced, fresh
- 1 cup powdered sugar
Instructions
- Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
- In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, 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 together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Notes
- The batter thickness depends on the yogurt consistency and berry juiciness; thicker yogurt will help keep berries from sinking.
- A 10-inch bundt pan that holds 10-15 cups is recommended for proper baking.
- A lemon glaze is made by whisking lemon juice with powdered sugar and drizzling over the cooled cake for added flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 326kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 126mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 30mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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