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overhead image of a strawberry lemon bundt cake
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5 from 1 vote

Strawberry Lemond Bundt Cake

This Strawberry Lemon Bundt Cake is full of fresh lemon and strawberry flavors for a sweet and tangy dessert perfect for spring. Top it with a dusting of powdered sugar for an extra decadent taste!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: bundt cake, cake, dessert, lemon, strawberry
Servings: 12 servings
Author: Food Dolls

Ingredients

  • 1 cup butter softened
  • 2 cups granulated sugar
  • Zest of 1 large lemon
  • 4 extra large eggs
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 3/4 cups all-purpose flour
  • 2 Tablespoons cornstarch
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1/3 cup strawberry preserves
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream full-fat greek yogurt may be substituted
  • 1 cup diced strawberries
  • Powdered sugar for dusting

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, and grease a bundt pan.
  • Using a stand mixer or hand mixer, cream the butter, sugar, and lemon zest for 1-2 minutes or until light and fluffy. Add in the eggs one at a time, beating well in between each addition.
    1 cup butter, 2 cups granulated sugar, Zest of 1 large lemon, 4 extra large eggs
  • In a separate bowl, mix the salt, baking powder, all-purpose flour, and cornstarch until well combined.
    2 teaspoons baking powder, 2 3/4 cups all-purpose flour, 2 Tablespoons cornstarch, 3/4 teaspoon salt
  • In a third bowl, whisk the lemon juice, milk, strawberry preserves, and vanilla extract until smooth.
    1/3 cup strawberry preserves, 1/2 cup whole milk, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract
  • Working in batches, add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the flour. Mix until just combined.
  • Stir in the sour cream until just combined. Be careful not to overmix!
    1/2 cup sour cream
  • Gently fold in the fresh strawberries.
    1 cup diced strawberries
  • Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a cake tester can be inserted and comes out clean. (It’s okay if there are a few moist crumbs stuck to it.)
  • Remove the cake from the oven, and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  • Dust with powdered sugar, and enjoy!
    Powdered sugar for dusting
  • Store in a cake carrier in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 66g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 269mg | Potassium: 137mg | Fiber: 1g | Sugar: 41g | Vitamin A: 190IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 2mg