Description
A moist and tender strawberry Bundt cake bursting with fresh berries and bright lemon flavor, finished with a light citrus glaze.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 tablespoons lemon juice, divided
- Zest of 1 lemon
- 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 fresh strawberries, diced
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°F. Grease and flour a 10-inch Bundt pan. In a bowl, sift together 2 1/4 cups flour, baking soda, and salt. Stir in lemon zest and set aside.
- In another bowl, cream butter and sugar until light and fluffy, about 3–5 minutes. Beat in eggs one at a time, then mix in 1 tablespoon lemon juice. Alternate adding the flour mixture and yogurt, mixing just until combined.
- Toss strawberries with the remaining 1/4 cup flour, then gently fold into the batter.
- Pour batter into the prepared pan. Place in oven and reduce temperature to 325°F. Bake for about 60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Whisk together remaining 2 tablespoons lemon juice and powdered sugar, then drizzle over the cooled cake.
Notes
- Use fresh, ripe strawberries for best flavor and texture.
- Ensure strawberries are well coated in flour to prevent sinking.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with whipped cream or extra fresh berries if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
