Desserts

Strawberry Bundt Cake

Name: Strawberry Bundt Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: All-Purpose Flour- 2 cups + 4 Tbsp; Salt- 1/2 tsp; Baking Powder- 1 1/2 tsp; Lemon Zest- 3 Tbsp; Butter- 1 cup (2 sticks); Sugar- 2 cups; Eggs- 4 (whole); Vanilla Extract- 1 tsp; Lemon Juice- 1 Tbsp; Light Sour Creme- 1/2 cup; Strawberries- 2 cups (diced); Powdered Sugar (Confectionary Sugar)- 2 cups; Lemon Juice- 4 Tbsp

October 11, 2020July 3, 2021 by Spoorthy

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Strawberry Bundt Cake

Author: Spoorthy
Total Time: 1 Hour 25 Minutes
Yield: 12 servings

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Description

Strawberry Bundt Cake is made from fresh strawberries. This recipe has a feel of summer, freshness, moist and buttery taste that is hard to resist. This recipe is undoubtedly the favorites of kids and adults. The sour cream gives extra moisture and adds texture to this cake. If sour creme is not available, replacing with any variety of thick yogurt will work.

Ingredients

All-Purpose Flour- 2 cups + 4 Tbsp

Salt- 1/2 tsp

Baking Powder- 1 1/2 tsp

Lemon Zest- 3 Tbsp

Butter- 1 cup (2 sticks)

Sugar- 2 cups

Eggs- 4 (whole)

Vanilla Extract- 1 tsp

Lemon Juice- 1 Tbsp

Light Sour Creme- 1/2 cup

Strawberries- 2 cups (diced)

Glaze

Powdered Sugar (Confectionary Sugar)- 2 cups

Lemon Juice- 4 Tbsp

Instructions

1. In a bowl, sift 2 cups all-purpose flour, 1/2 tsp salt, and 1 1/2 tsp baking powder.

2. Grate 3 Tbsp of lemon zest into the sifted flour. Mix the lemon zest with the spoon or a spatula and set it aside.

3. In a stand blender or other type of blender beat 1 cup (2 sticks) butter and 2 cups of granulated sugar for about a minute.

4. Add two whole eggs to the butter and sugar mixture and continue to beat for an additional minute. After one minute, add two more eggs and beat again for one more minute.

5. Add 1 tsp of vanilla extract and 1 Tbsp of lemon juice and let it blend with the batter well.

6. Add 1/2 of light sour creme and continue to beat.

7. Add the flour mixture to the batter and beat for full 3 minutes so that batter incorporates air. Once finished, set the batter aside.

8. Cut fresh strawberries into dices, about 2 cups, and mix it with 4 Tbsp of all-purpose flour. This process helps the strawberries to not sink to the bottom of the cake pan.

9. Now, in a 9′ x 3′ greased bundt cake pan, layer the batter and prepared strawberries beginning with the batter layer first.

10. Bake at 350 F for 55 minutes. Adjust the temperature as needed according to the oven settings. The cake is finished baking if the toothpick inserted in the cake comes back clean.

11. Preparing the glaze: Take 2 cups of powdered sugar in a bowl, and add 4 Tbsp of lemon juice to it and mix well. The cake tastes good even without the glaze, so skipping this step is okay.

Notes

1. Butter and eggs used for this recipe should be at room temperature. If the butter is not at room temperature, it can alter the consistency of the batter.

2. Any brand greek yogurt or plain yogurt can replace the sour creme. In this recipe, light sour creme is used, but have tried this recipe with full-fat sour creme, and it comes out richer and tastier.

3. The lemon zest and lemon juice help to enhance the strawberry flavor. Fresh lemon juice is better for this recipe.

4. Cake stays good at room temperature for 1 to 2 days and in the refrigerator for three to four days.