Strawberry rose bundt cake with lemon glaze
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
12 servings
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Course
Cake
Strawberry rose bundt cake with lemon glaze
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This gorgeous rose scented bundt cake is dotted with fresh strawberries and covered with a simple lemon glaze.
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Ingredients
- 230 g | 2 sticks | 1 cup soft unsalted butter
- 200 g | 7oz | granulated sugar
- 150 g | 10 1/2 oz | 1 cup packed light brown sugar
- 4 large eggs
- 1 tsp rose water less if it is very strong - I used Steenbergs
- 1 tsp vanilla paste or extract
- Zest of 1 lemon
- 400 g | 14oz | 2 1/2 cups self-raising flour or see notes
- 250 g | 1 cup sour cream
- 250 | 8oz fresh small strawberries halved + 1 tbsp flour
- <br>
- For the glaze
- 250 g | 8oz icing sugar
- Juice of 1 lemon
- water to thin glaze
- <br>
- To decorate
- fresh strawberries
- freeze-dried strawberry powder optional
- vegetable shortening + flour for the tin
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Instructions
- Preheat the oven to 180C (350F) and place a rack near the bottom shelf.
- Carefully grease a 12-cup bundt tin with vegetable shortening and dust with flour shaking out any excess. Make sure every spot is covered otherwise your cake will stick.
- Whisk the butter and sugar until pale and fluffy using a stand mixer. This will take up to 5 minutes - make sure you scrape the bottom and sides of the bowl halfway through.
- Add the eggs one at a time, whisking well between each addition.
- Mix in the rose water, vanilla and lemon zest.
- Add the flour in three batches, alternating with two batches of the sour cream. Mix on low speed with each addition until just combined.
- Toss the strawberries with the flour and carefully fold into the batter.
- Pour into the prepared tin and level.
- Bake for 75 minutes or until the cake is sprigy to the touch, coming away from the sides of the tin and a cake tester comes out clean.
- Leave the cake to cool in the tin for 20 minutes then carefully turn out onto a cooling rack.
- Once the cake is completely cool, mix the icing sugar with the lemon juice and enough water until you have a thick, just pourable, glaze.
- Pour the glaze over the cake (make sure you have a tray underneath to catch any drips) and decorate with fresh strawberries and a dusting of freeze-dried strawberry powder.
Notes
- You can use plain (all purpose) flour plus 2 teaspoons baking powder instead of self-raising flour.Replace the strawberries with fresh blueberries if you prefer but leave out the rose water.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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