A light and vibrant Bundt cake filled with the zing of fresh lemon and bursts of ripe strawberries. Perfect for spring celebrations, this cake is elevated with a dusting of powdered sugar for a truly indulgent finish.

Why You’ll Love This Recipe
Bright, refreshing flavors – Tangy lemon zest and juice beautifully complement the sweetness of fresh strawberries for a well-balanced cake
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Moist and tender crumb – A combination of milk, buttermilk, or sour cream keeps the texture soft and moist
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Visually impressive yet simple – Baked in a Bundt pan, it makes a stunning centerpiece with minimal effort
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Perfect for spring gatherings – Light, fruity, and easy to transport—ideal for brunches, tea parties, or picnics .

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh strawberries (pureed + diced)

Lemon juice and lemon zest

Granulated sugar

All-purpose flour (sometimes combined with cornstarch)

Baking powder, salt

Eggs

Whole milk or buttermilk (or sour cream for richness)

Butter and/or vegetable oil

Vanilla extract

Optional: white chocolate or glaze ingredients

Powdered sugar, for dusting

directions
Preheat oven to 350 °F (175 °C). Grease and flour a Bundt pan
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In one bowl, whisk dry ingredients: flour, baking powder, and salt .

In another bowl, cream butter (and/or oil) with sugar until light and fluffy. Beat in eggs, lemon zest, and vanilla .

Alternate adding dry ingredients with milk (buttermilk/sour cream), stirring gently. Fold in strawberry puree or diced berries .

Pour batter into prepared pan. Bake for 45–60 minutes (start checking at 45 min); cake is done when a toothpick emerges clean
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Cool in pan 10–15 minutes, then invert onto a rack to cool completely .

Dust with powdered sugar or glaze with strawberry or lemon drizzle before serving
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Servings and timing
Yield: About 12–14 slices
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Prep time: ~10–20 minutes

Cook time: 45–60 minutes
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Total time: Approximately 55–80 minutes

Variations
White chocolate lemon glaze – Melt white chocolate with cream and lemon zest for a silky finish
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Strawberry glaze – Warm strawberry preserves with lemon juice and powdered sugar; drizzle over cake .

Sour cream or yogurt swap – Use sour cream or yogurt instead of milk for extra moistness
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Gluten-free option – Substitute with a gluten-free flour blend.

Add white chocolate chips to the batter for added sweetness and texture.

storage/reheating
Store: Keep in an airtight container at room temperature or in the fridge (especially if glazed) for up to 5 days .

Make ahead: Bake a day in advance, cool completely, then store and dust/glaze before serving.

Freezing: Freeze undecorated cake for up to 3 months; thaw overnight at room temperature. Dust with sugar or glaze after thawing .

FAQs
1. Can I use frozen strawberries instead of fresh?
Yes. Thaw and drain them before using—works well for puree or diced berries .

2. How do I prevent the cake from sticking to the pan?
Grease thoroughly and dust with flour (or sugar). Allow the cake to cool slightly before removing
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3. Why is the cake dense and not fluffy?
Overmixing batter or using old leavening agents can cause density. Mix gently and use fresh baking powder
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4. Can I reduce the sugar in the recipe?
You can reduce sugar slightly, but too little may affect texture and stability.

5. How do I make the glaze thicker?
Use more powdered sugar or reduce liquid until desired consistency is reached.

6. Can I make this dairy-free?
Yes. Substitute dairy ingredients with plant-based milk, vegan butter, and yogurt alternatives.

7. Is bundt pan the only option?
No. You can bake in a 9×13 pan (reduce bake time by ~10 minutes), or two round pans
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8. Can I add lemon extract?
Yes. A touch of lemon extract enhances the citrus flavor, especially if zest is minimal
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9. How do I swirl strawberry glaze without drips?
Cool cake completely, then drizzle glaze slowly to allow gradual setting.

10. Can I garnish with fresh strawberries?
Absolutely—top with halved or sliced berries for visual and flavor appeal
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Conclusion
This Strawberry Lemon Bundt Cake is a springtime delight: fresh, tangy, and wonderfully moist. Whether dusted with powdered sugar or dressed with a luscious glaze, it’s easy to make and impressive to serve. Perfect for gatherings—and sure to bring sunshine to your table.

Strawberry Lemon Bundt Cake

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Strawberry Lemon Bundt Cake is a vibrant springtime dessert bursting with fresh lemon zest and juicy strawberries. Light, moist, and topped with a dusting of powdered sugar, it’s the perfect cake for brunches, parties, or anytime you crave a refreshing and fruity treat.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
Stir in sour cream, then gradually add dry ingredients, mixing just until combined.
Gently fold in the floured strawberries.
Pour batter evenly into the prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 10–15 minutes before inverting onto a wire rack to cool completely.
Once cooled, dust with powdered sugar before serving.