If there’s one treat that perfectly captures the joy of spring and summer, it has to be this Strawberry Lemon Bundt Cake. Bright, zesty, and bursting with real strawberries, it’s a cake that radiates sunshine and happiness in every slice. Whether you’re hosting a brunch, looking for an impressive dessert, or simply want to savor a sweet, tangy bite with your afternoon coffee, this recipe will absolutely make your day!
Why You Should Make This Recipe
- Big, Bright Flavors: The tang of lemon and the sweetness of strawberries come together in magical harmony for a cake that tastes as cheerful as it looks.
- Stunning Presentation: Baking this cake in a bundt pan gives you gorgeous, effortless swirls—just a dusting of powdered sugar and it’s party-ready.
- Easy to Make: No complicated steps here—if you can mix, you can make this Strawberry Lemon Bundt Cake and wow everyone.
- Perfect for Any Occasion: From holiday gatherings to “just because” treats, this cake brings people together and feels oh-so-special.
Ingredients & Substitutions
You’ll be amazed how this Strawberry Lemon Bundt Cake uses simple, classic ingredients that each play a special role—from the richness of butter and sour cream to the freshness of lemon and strawberries. Here’s why every ingredient matters and some easy swaps in case you need them.
- Butter: Provides moisture, richness, and a lovely, tender crumb—the foundation of any classic cake.
- Granulated Sugar: Sweetens the batter while also helping create that irresistible golden crust.
- Lemon Zest and Juice: Brightens up the cake with intense citrus flavor; don’t skip the zest, as it packs the most lemony punch!
- Extra Large Eggs: Bind the ingredients and give the cake structural strength while keeping it soft and fluffy.
- All-Purpose Flour: Your go-to for cakes, providing just the right amount of strength without making the crumb tough.
- Cornstarch: Lightens up the texture, making each bite soft and melt-in-your-mouth.
- Baking Powder and Salt: Ensures a lofty rise and balances the sweetness.
- Whole Milk: Adds moisture and creates a creamy batter.
- Strawberry Preserves: Intensifies that fresh strawberry flavor throughout the cake—use your favorite or even homemade if you’re feeling fancy!
- Vanilla Extract: Rounds out the flavors with sweet, floral notes.
- Sour Cream (or Full-Fat Greek Yogurt): Makes the cake incredibly tender and keeps it perfectly moist for days.
- Diced Strawberries: Bright, juicy pops of real fruit in every bite make this cake truly special.
- Powdered Sugar: For that simple, pretty finish and a little extra sweetness on top.
How to Make Strawberry Lemon Bundt Cake
Step 1: Prepare Your Bundt Pan and Preheat
Set your oven to 350°F and generously grease your bundt pan, making sure to get every nook and cranny; a well-greased pan ensures the Strawberry Lemon Bundt Cake comes out with all its pretty curves intact.
Step 2: Cream Butter, Sugar, and Lemon Zest
Using a stand or hand mixer, beat the butter, sugar, and fresh lemon zest together for about 1-2 minutes until it’s light and fluffy. This step creates the base for a soft, tender crumb and infuses the batter with zesty brightness right from the start.
Step 3: Add Eggs One at a Time
Crack in the eggs, one at a time, beating well after each addition. This extra mixing helps the batter stay smooth and ensures the cake will rise evenly and bake up moist.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. In a third bowl, blend the whole milk, lemon juice, strawberry preserves, and vanilla. Alternately add the dry and wet mixtures to the butter mixture, starting and ending with flour—this keeps the batter light and helps everything come together smoothly.
Step 5: Finish the Batter and Fold in Strawberries
Gently mix in the sour cream until just incorporated, then softly fold in the diced strawberries. You’re aiming for a batter that’s just blended—overmixing can make the cake dense instead of fluffy.
Step 6: Bake and Cool
Pour your gorgeous batter into the prepared bundt pan and pop it in the oven. Bake for 45-50 minutes or until a tester comes out clean with a few moist crumbs. Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to finish cooling.
Step 7: Dust and Enjoy!
Give your cooled Strawberry Lemon Bundt Cake a generous dusting of powdered sugar, get ready for oohs and aahs, and cut yourself a well-deserved slice of sunshine.
How to Serve Strawberry Lemon Bundt Cake
Garnishes
Dress up your Strawberry Lemon Bundt Cake with a sprinkle of powdered sugar, a handful of fresh strawberry slices, or even thin lemon twists for extra flair. If you’re feeling extra, a light lemon glaze drizzled on top adds a beautiful shine and even more flavor.
Side Dishes
This cake is delightful all on its own, but it also pairs beautifully with a scoop of vanilla ice cream, a cloud of lightly whipped cream, or a fruit salad featuring more seasonal berries. For a fancier vibe, serve with lemon sorbet or a chilled glass of sparkling wine.
Creative Ways to Present
Showcase your Strawberry Lemon Bundt Cake on a pretty cake stand with edible flowers for an elegant brunch centerpiece, or cut it into slices and serve on mini dessert plates for a casual garden party. You can even portion it into cubes and thread onto skewers with fresh berries for a fun dessert kebab!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Strawberry Lemon Bundt Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake actually stays wonderfully moist, and the flavors deepen even more after a day or two.
Freezing
To freeze, wrap individual slices or the whole cake (without powdered sugar) in a double layer of plastic wrap and foil. Freeze for up to 3 months; just thaw overnight in the fridge and dust with powdered sugar before serving for that fresh-from-the-bakery feel.
Reheating
If you want to bring back that just-baked warmth, microwave individual slices for about 15 seconds or gently heat them in a low oven. This perks up the cake and revives the lovely aroma of lemons and strawberries.
FAQs
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Can I use frozen strawberries in this cake?
Yes, you can substitute frozen strawberries if fresh aren’t available—just thaw them first, blot dry, and toss lightly with flour to prevent them from sinking in the batter.
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What’s the secret to getting the cake out of the bundt pan perfectly?
Be sure to grease every inch of the bundt pan, especially the detailed parts, with butter or a nonstick spray, and let the cake cool for at least 10-15 minutes before inverting—it should release easily.
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Can I make this recipe in a regular cake pan?
Absolutely! You can bake the batter in two 9-inch round cake pans or a 9×13-inch pan—just keep an eye on the bake time, as it may need a little less.
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Is there a dairy-free option for this Strawberry Lemon Bundt Cake?
You can swap the butter for a plant-based substitute, use your favorite non-dairy milk, and replace the sour cream with a thick non-dairy yogurt; the cake will still be wonderfully moist and delicious!
Final Thoughts
If you’re craving a cake that’s equal parts fresh, festive, and easy to love, you simply have to try this Strawberry Lemon Bundt Cake. It never fails to bring a smile, and sharing a homemade slice feels like giving a little happiness to everyone around the table. Let me know how it turns out for you—I can’t wait for this to become a favorite in your own kitchen!
Print
Strawberry Lemon Bundt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 bundt cake (12 servings) 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
Indulge in the delightful combination of fresh strawberries and zesty lemon with this moist and flavorful Strawberry Lemon Bundt Cake. Perfect for any occasion!
Ingredients
Cake:
- 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
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan.
- Cream butter and sugar: In a mixing bowl, cream together butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix dry ingredients: In a separate bowl, combine salt, baking powder, flour, and cornstarch.
- Prepare wet ingredients: In another bowl, whisk together lemon juice, milk, strawberry preserves, and vanilla extract.
- Combine ingredients: Alternate adding dry and wet ingredients to the butter mixture, starting and ending with the flour. Mix until just combined. Fold in sour cream and strawberries.
- Bake: Pour batter into the bundt pan and bake for 45-50 minutes until a cake tester comes out clean.
- Cool and serve: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
- For a lighter version, you can substitute full-fat Greek yogurt for the sour cream.
- Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 32g
- Sodium: 235mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 103mg
