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
Units
Scale
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
