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.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1/4 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 1/2 cups chopped fresh strawberries (lightly tossed in 1 tbsp flour)

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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.

Notes

Frozen strawberries can be used if thawed and well-drained.
Try adding a lemon glaze for extra citrus flavor.
Store leftovers in an airtight container at room temperature for up to 3 days.