I love that my family loves strawberries…any berries, really! We also love lemonade, so I combined the two flavors in this moist, delicious Strawberry Lemonade Bundt Cake!
This cake is perfect for Spring, but it’s also great any time of the year. It makes an amazing baby shower dessert or wedding shower dessert and would be great for Mother’s Day, too! I love that it slices well and looks pretty. You can see the strawberries throughout the cake. One might think they are biting into a traditional strawberry cake but be delighted with the lemony flavor!
This Strawberry Lemonade Cake has a delicious lemon glaze on the top. You can add some or all of it, or omit it all, but I think it adds a delicious tangy sweet taste to an amazing strawberry cake!
The possibilities are endless for what to serve with this strawberry lemonade bundt cake. Try it with coffee and this dairy free coffee creamer!
And I haven’t tried, but you could definitely make it gluten free for those like me who cannot tolerate gluten well. I recommend a cup for cup gluten free flour.
Where will you serve this Strawberry Lemonade Bundt Cake?
Strawberry Lemonade Bundt Cake
This delicious strawberry lemonade bundt cake is a sweet, fruity treat for any time!
Ingredients
- 2 cups sugar
- 1 cup milk
- 1 cup oil
- 2 eggs
- 1 tsp vanilla
- 1 tsp lemon zest
- 4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 cups strawberries, diced
- 1/4 cup flour
- 1 1/2 cups powdered sugar
- 1/4 cup lemon juice
- 1 tsp butter
Instructions
- Preheat oven to 350°
- Spray a bundt cake pan with oil.
- In a bowl, stir together sugar, milk, eggs, vanilla, oil, and lemon zest until well combined. Do not overstir.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- In a bowl, toss the diced strawberries and 1/4 cup flour until strawberries are coated with flour.
- Fold strawberries into the batter gently.
- Pour batter into greased bundt pan.
- Bake at 350 degrees for 65 minutes or until a toothpick or knife comes out clean.
- While cake cools, make the glaze by combining powdered sugar, lemon juice, and melted butter in a bowl. Mix until smooth.
- Remove the cake from the pan gently and turn over onto a plate to cool.
- Serve and enjoy!
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 416Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 25mgSodium: 305mgCarbohydrates: 65gFiber: 2gSugar: 38gProtein: 5g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.