Strawberry Bundt Cake

Perfectly sweet, tender, and moist, this strawberry bundt cake tastes fantastic and looks absolutely gorgeous. A light and satisfying dessert is perfect to take to a party or round out a hearty meal.

Course Dessert

Cuisine Southern

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 685kcal

Author Imma

Equipment

1 bundt cake pan

Ingredients

The Cake

2½ cups (300g) all-purpose flour
1 teaspoon (5g) baking soda
1 teaspoon (6g) baking powder
12 ounces (340g) softened unsalted butter
1¾ cups (350g) granulated sugar
1 teaspoon (6g) salt
5 large eggs
1 tablespoon (6g) lemon zest
2 teaspoons (10ml) vanilla extract
¾ cup (175ml) buttermilk
2 cups (400g) hulled and diced strawberries

Strawberry Glaze (optional)

1½ cups (173g) powdered sugar
2-3 tablespoons (30-45g) strawberry puree
1 teaspoon (5ml) lemon extract

Instructions

The Cake

Preheat the oven to (350°F/175°C). Grease a bundt pan generously with cooking spray and set aside.
In a medium bowl, sift the flour, salt, baking soda, and powder for even distribution. Set aside.
Cream the butter and sugar at high speed in a stand mixture or a bowl with a hand mixer until it's fluffy and starts to look white, 4-5 minutes.
Stir in the eggs, one at a time, beating well between each addition. Add the flour mixture a little at a time, followed by the buttermilk and vanilla extract. Stir well until everything is thoroughly combined. Please DO NOT over-mix.
In a medium bowl, coat the diced strawberries with flour to prevent the strawberries from sinking to the bottom of the bundt pan. Scrape down the sides of the mixing bowl.
Pour batter into a greased cake pan. Tap pans on the work surface to eliminate large air bubbles.
Bake at 350°F (175°C) for 50-60 minutes or until a tester inserted into the center comes out clean. Start checking it for doneness after 45 minutes. Transfer to a wire rack and glaze if desired, or lightly dust the cooled cake with powdered sugar for a sweet finish.

The Glaze (optional)

In a small bowl, whisk the confectioner's sugar, strawberry puree, and lemon extract.
Add more sugar or juice to achieve your desired consistency. Glaze the cake and enjoy!!

Notes

Generously grease or spray with baking spray and flour your Bundt pan—even if it's non-stick. Bundt cakes have intricate designs that make them prone to sticking.
Since ovens and strawberries can vary, start checking the bundt cake for doneness after 45 minutes, just to be safe.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition