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Strawberry rose bundt cake with lemon glaze
5 from 2 votes

Strawberry rose bundt cake with lemon glaze

This gorgeous rose scented bundt cake is dotted with fresh strawberries and covered with a simple lemon glaze.

Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 12 servings
Course: Cake

Ingredients

  • 230 g butter soft unsalted, 2 sticks / 1 cup
  • 200 g granulated sugar
  • 150 g light brown sugar packed
  • 4 egg large
  • 1 tsp rose water less if it is very strong - I used Steenbergs
  • 1 tsp vanilla extract or vanilla paste
  • lemon zest of 1
  • 400 g self-raising flour or see notes
  • 250 g sour cream
  • 250 | 8oz fresh small strawberries halved + 1 tbsp flour
  • <br>
  • For the glaze
  • 250 g icing sugar
  • lemon juice of 1
  • water to thin glaze
  • <br>
  • To decorate
  • strawberry fresh
  • strawberry powder optional, freeze-dried
  • vegetable shortening for the tin
  • flour for the tin

Instructions

    Cup of Yum
  1. Preheat the oven to 180C (350F) and place a rack near the bottom shelf.
  2. 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.
  3. 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.
  4. Add the eggs one at a time, whisking well between each addition.
  5. Mix in the rose water, vanilla and lemon zest.
  6. Add the flour in three batches, alternating with two batches of the sour cream. Mix on low speed with each addition until just combined.
  7. Toss the strawberries with the flour and carefully fold into the batter.
  8. Pour into the prepared tin and level.
  9. 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.
  10. Leave the cake to cool in the tin for 20 minutes then carefully turn out onto a cooling rack.
  11. 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.
  12. 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.