Strawberry Bundt Cake
Fresh Strawberry Bundt Cake Recipe
Strawberry Bundt Cake
Homemade Strawberry Bundt Cake Recipe
Fresh Strawberry Cake: recipe made with a yogurt cake batter and fresh lemon zest, this moist and tender strawberry cake will make your day. Guaranteed!
This turned out nicely. The cake was moist and full of flavor. I did a mix of the drizzle from the recipe and regular vanilla drizzle. It is delicious!
Turned out great! Quite dense, like a pound cake. Has a great flavour! The pickiest eaters even loved it!
Strawberry Bundt Cake recipe
If you like these Strawberry Cake, you may be interested in some of our other delicious Strawberry recipes:
How To Make Fresh Strawberry Bundt Cake (From Scratch!)
To make this recipe you'll need the following ingredients:
Ingredients
- 3 large eggs
- 3 tablespoons lemon juice divided
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
Zest of 1 lemon
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 8 ounces Greek yogurt, plain or vanilla
- 12 ounces fresh strawberries diced
Instructions
Follow these directions to prepare this easy Cake Recipe:
Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt.
Mix in the lemon zest and set aside.
In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes.
Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
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