Strawberry Bundt Cake with Lemon Glaze

This Strawberry Bundt Cake Recipe with Lemon Glaze is utterly delicious with fresh strawberries and lemon. A tender and moist texture from Greek yogurt make it irresistible and perfect for the season.

Prep Time15

Cook Time1 5

Total Time1 20

Servings: servings

Calories: 369kcal

Author: Stephanie Wilson

Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoons salt
1 cup unsalted butter softened
2 cups granulated sugar
Zest from 1 lemon about 1 teaspoon
3 large eggs at room temperature
8 ounces Greek yogurt
¼ cup fresh lemon juice
1 teaspoon vanilla extract
12 ounces fresh strawberries hulled and chopped finely

Lemon Glaze

2 cups confectioners' sugar
2-3 teaspoons fresh lemon juice

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Instructions

Position a rack in the center of the oven and preheat the oven to 375 degrees F. Generously grease a 10-inch to 12-inch Bundt pan. Be sure to coat all the cracks and crevices.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Remove a quarter cup of the flour mixture and toss with the chopped strawberries. Set both aside.
In the bowl of a stand mixer, mix the butter and sugar until combined. Add the lemon zest, and cream the mixture until light and fluffy, using the paddle attachment; about 5 minutes.
While the mixer is still running, add the eggs, one at a time, mixing thoroughly until each egg is incorporated before adding the next. Mix in the yogurt, lemon juice, and vanilla until fully incorporated, scraping the sides of the bowl as necessary.
Add the flour and mix on low until completely combined.
Remove the bowl from the mixer. Using a spatula, fold in any remaining flour. Scoop out ½ cup of batter and drop by spoonfuls into the bottom of the prepared Bundt pan. This will help prevent the strawberries from sinking to the bottom. Gently fold in the flour tossed chopped strawberries to the remaining batter until evenly distributed.
Spoon the batter evenly into the pan, give it a couple of firm taps on the countertop to remove air bubbles, and smooth the top with a spatula.
Reduce the oven temperature to 325 degrees F. Bake until golden brown and a skewer inserted into the center comes out mostly clean; about 60 to 70 minutes. Cool cake in the pan for 15 minutes before turning it out onto a rack to cool completely.
Once cooked, make the glaze. Stir together the confectioners' sugar and 2 teaspoons of fresh lemon juice. Add additional lemon juice or confectioners' sugar to achieve desired consistency. The glaze should be thick but pourable. Once the glaze has dried, slice and serve.

Notes

Storage:

Cover loosely with plastic wrap and refrigerate for up to several days. For longer storage, cover securely and freeze for up to 3 months.

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