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Strawberry Lemonade Bundt Cake Refreshing Dessert Recipe

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Here is the list of ingredients you will need for the Strawberry Lemonade Bundt Cake: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - Zest of 2 lemons - ½ cup fresh lemon juice - 1 cup fresh strawberries, diced - ¼ cup powdered sugar (for glaze) - 1-2 tablespoons fresh lemon juice (for glaze) Each ingredient plays a key role. The flour gives the cake structure. Baking powder and baking soda help it rise. Butter adds richness, while sugar sweetens it. Eggs bind everything together. Buttermilk brings moisture and a slight tang. Lemon zest and juice brighten the flavor. Fresh strawberries add bursts of sweetness. The glaze adds a sweet finish. Make sure your butter is softened for easy mixing. Fresh ingredients yield the best taste. Prepare your ingredients before you start. This way, you can focus on your fun baking process! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour a 10-cup bundt pan. Start by getting your oven ready. This step is key to baking the cake right. Make sure you grease and flour your bundt pan well. This helps the cake slide out easily after baking. - Whisk together flour, baking powder, baking soda, and salt. In a medium bowl, take your flour, baking powder, baking soda, and salt. Whisk them together until mixed. This step helps to make sure your cake rises nicely. - Cream softened butter and granulated sugar until light and fluffy. - Incorporate eggs one at a time. In a large bowl, add softened butter and granulated sugar. Mix them together with a hand mixer until they are light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs. Make sure to add one egg at a time. This helps the mixture stay smooth. Don’t forget to mix in the vanilla extract after. - Combine buttermilk, lemon zest, and lemon juice in a separate bowl. In another bowl, mix buttermilk, lemon zest, and fresh lemon juice. This mix adds a bright flavor to your cake. Set this bowl aside while you work on the next step. - Gradually add dry ingredients to the creamed mixture, alternating with wet ingredients. Now, it’s time to bring it all together! Gradually add the dry mix to your butter mixture. Alternate this with the buttermilk mix. Start and end with the flour mixture. Be careful not to overmix. Just stir until everything is combined. - Fold in diced strawberries. - Pour batter into the bundt pan and bake for 50-60 minutes. Gently fold in the diced strawberries. This keeps them whole and juicy. Pour the batter into your prepared bundt pan. Smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes. Check with a toothpick to see if it's done. If it comes out clean, you’re ready! - Let cake cool before transferring to a wire rack. - Prepare and drizzle glaze. After baking, take the cake out and let it cool in the pan for 10-15 minutes. Then, move it to a wire rack to cool completely. For the glaze, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth. Adjust it to your liking. Drizzle the glaze over the cooled cake before serving. Enjoy your lovely creation! To get the best texture, properly cream the butter and sugar. Use a mixer at medium speed. Beat until the mixture turns light and fluffy, which takes about 3-5 minutes. This step helps add air and makes the cake soft. Do not overmix the batter after adding the flour. Gently fold in the strawberries to keep them whole. Overmixing can make the cake dense and tough. Want more flavor? Try adding a splash of almond extract for a nutty taste. You can mix in some fresh herbs like basil for a unique twist. If you love coconut, substitute some buttermilk with coconut milk for a tropical vibe. You can also swap out strawberries for blueberries or raspberries. Each fruit will give a different taste and look. For a beautiful presentation, serve the cake on a decorative platter. Garnish with sliced strawberries and a sprig of fresh mint. This adds color and freshness to the cake. You can dust the top with powdered sugar for a sweet finish. Drizzle the glaze over the cake just before serving to keep it looking neat and tasty. This will make your Strawberry Lemonade Bundt Cake a showstopper! Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better emulsification, resulting in a smoother batter and fluffier cake. Don't Overmix: When folding in the strawberries, be gentle. Overmixing can break down the fruit and make the cake dense instead of light and airy. Check for Doneness: Since ovens can vary, start checking your cake at the 50-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting into the cake and ensures a beautiful finish. {{image_2}} You can change the fruit in this cake. Try using raspberries or blueberries. They both add a nice flavor. If you want a citrus twist, use oranges or limes. The cake will still taste fresh and bright. Each fruit brings its own fun taste to the mix. If you need a gluten-free option, use gluten-free flour. It works well in this recipe. You can also make a dairy-free cake. Substitute the buttermilk with almond or coconut milk. For the frosting, use a dairy-free powdered sugar blend. This way, everyone can enjoy this tasty treat. Want to make your cake special? Add herbs like basil or mint. They give a unique flavor. Just chop them finely and mix them into the batter. The fresh taste of herbs can surprise your taste buds and make the cake even more refreshing. To keep your strawberry lemonade bundt cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a resealable bag. This helps prevent it from drying out. Store the cake at room temperature for short-term storage. If you live in a humid area, it’s best to keep it in the fridge. Freezing the bundt cake is a great option if you want to save some for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn and keeps the cake moist. You can also slice the cake before freezing for easy thawing. Just take it out and let it sit at room temperature to soften. In the fridge, the cake stays good for about 5 to 7 days. If frozen properly, it can last for up to 3 months. Just remember to check for any signs of freezer burn before eating. Enjoy your cake while it’s fresh for the best taste! Yes, you can make this cake a day before. Just store it in an airtight container. This helps the flavors blend well. To keep your cake moist, add an extra egg or a bit more buttermilk. You can also use oil instead of butter for added moisture. If you don't have buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes before using. Grease and flour the bundt pan well. You can also use baking spray with flour for extra protection against sticking. Absolutely! You can add up to two cups of diced strawberries. Just make sure to fold them in gently to keep them intact. This blog post has guided you through making a delicious lemon-strawberry bundt cake. You learned the essential ingredients, step-by-step instructions, and expert tips to elevate your baking. Remember, using fresh ingredients and following the methods closely are key for great texture and flavor. Don't hesitate to explore variations to make the recipe your own. Enjoy the baking process and share your cake with friends and family. You'll create sweet memories, one slice at a time. Happy baking!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dessert game? This Strawberry Lemonade Bundt Cake is the perfect blend of sweet and tangy, and it’s so easy to make! With fresh strawberries and zesty lemons, this cake will be a showstopper at any gathering. Follow my simple recipe to impress your family and friends. Let’s dive into how you can create this refreshing treat that everyone will love!

Why I Love This Recipe

  1. Bright and Refreshing Flavor: This cake perfectly balances the tartness of lemons with the sweetness of strawberries, making each bite a refreshing treat.
  2. Easy to Make:
  3. Stunning Presentation: The beautiful bundt shape and vibrant colors of the strawberries and glaze make this cake a showstopper at any gathering.
  4. Perfect for Any Occasion: Whether it’s a summer picnic, a birthday celebration, or just a sweet treat for yourself, this cake fits right in.

Ingredients

Here is the list of ingredients you will need for the Strawberry Lemonade Bundt Cake:

– 2 cups all-purpose flour

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 cup unsalted butter, softened

– 1 ½ cups granulated sugar

– 3 large eggs

– 1 teaspoon vanilla extract

– 1 cup buttermilk

– Zest of 2 lemons

– ½ cup fresh lemon juice

– 1 cup fresh strawberries, diced

– ¼ cup powdered sugar (for glaze)

– 1-2 tablespoons fresh lemon juice (for glaze)

Each ingredient plays a key role. The flour gives the cake structure. Baking powder and baking soda help it rise. Butter adds richness, while sugar sweetens it. Eggs bind everything together.

Buttermilk brings moisture and a slight tang. Lemon zest and juice brighten the flavor. Fresh strawberries add bursts of sweetness. The glaze adds a sweet finish.

Make sure your butter is softened for easy mixing. Fresh ingredients yield the best taste. Prepare your ingredients before you start. This way, you can focus on your fun baking process!

Step-by-Step Instructions

Preheat and Prepare

– Preheat the oven to 350°F (175°C).

– Grease and flour a 10-cup bundt pan.

Start by getting your oven ready. This step is key to baking the cake right. Make sure you grease and flour your bundt pan well. This helps the cake slide out easily after baking.

Combine Dry Ingredients

– Whisk together flour, baking powder, baking soda, and salt.

In a medium bowl, take your flour, baking powder, baking soda, and salt. Whisk them together until mixed. This step helps to make sure your cake rises nicely.

Cream Butter and Sugar

– Cream softened butter and granulated sugar until light and fluffy.

– Incorporate eggs one at a time.

In a large bowl, add softened butter and granulated sugar. Mix them together with a hand mixer until they are light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs. Make sure to add one egg at a time. This helps the mixture stay smooth. Don’t forget to mix in the vanilla extract after.

Mix Wet Ingredients

– Combine buttermilk, lemon zest, and lemon juice in a separate bowl.

In another bowl, mix buttermilk, lemon zest, and fresh lemon juice. This mix adds a bright flavor to your cake. Set this bowl aside while you work on the next step.

Combine Mixtures

– Gradually add dry ingredients to the creamed mixture, alternating with wet ingredients.

Now, it’s time to bring it all together! Gradually add the dry mix to your butter mixture. Alternate this with the buttermilk mix. Start and end with the flour mixture. Be careful not to overmix. Just stir until everything is combined.

Add Strawberries and Bake

– Fold in diced strawberries.

– Pour batter into the bundt pan and bake for 50-60 minutes.

Gently fold in the diced strawberries. This keeps them whole and juicy. Pour the batter into your prepared bundt pan. Smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes. Check with a toothpick to see if it’s done. If it comes out clean, you’re ready!

Cool and Glaze

– Let cake cool before transferring to a wire rack.

– Prepare and drizzle glaze.

After baking, take the cake out and let it cool in the pan for 10-15 minutes. Then, move it to a wire rack to cool completely. For the glaze, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth. Adjust it to your liking. Drizzle the glaze over the cooled cake before serving. Enjoy your lovely creation!

Tips & Tricks

Ensuring Perfect Texture

To get the best texture, properly cream the butter and sugar. Use a mixer at medium speed. Beat until the mixture turns light and fluffy, which takes about 3-5 minutes. This step helps add air and makes the cake soft.

Do not overmix the batter after adding the flour. Gently fold in the strawberries to keep them whole. Overmixing can make the cake dense and tough.

Flavor Enhancements

Want more flavor? Try adding a splash of almond extract for a nutty taste. You can mix in some fresh herbs like basil for a unique twist. If you love coconut, substitute some buttermilk with coconut milk for a tropical vibe.

You can also swap out strawberries for blueberries or raspberries. Each fruit will give a different taste and look.

Presentation Tips

For a beautiful presentation, serve the cake on a decorative platter. Garnish with sliced strawberries and a sprig of fresh mint. This adds color and freshness to the cake.

You can dust the top with powdered sugar for a sweet finish. Drizzle the glaze over the cake just before serving to keep it looking neat and tasty. This will make your Strawberry Lemonade Bundt Cake a showstopper!

Pro Tips

  1. Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better emulsification, resulting in a smoother batter and fluffier cake.
  2. Don’t Overmix: When folding in the strawberries, be gentle. Overmixing can break down the fruit and make the cake dense instead of light and airy.
  3. Check for Doneness: Since ovens can vary, start checking your cake at the 50-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  4. Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting into the cake and ensures a beautiful finish.

Variations

Different Fruit Options

You can change the fruit in this cake. Try using raspberries or blueberries. They both add a nice flavor. If you want a citrus twist, use oranges or limes. The cake will still taste fresh and bright. Each fruit brings its own fun taste to the mix.

Dietary Modifications

If you need a gluten-free option, use gluten-free flour. It works well in this recipe. You can also make a dairy-free cake. Substitute the buttermilk with almond or coconut milk. For the frosting, use a dairy-free powdered sugar blend. This way, everyone can enjoy this tasty treat.

Flavor Combinations

Want to make your cake special? Add herbs like basil or mint. They give a unique flavor. Just chop them finely and mix them into the batter. The fresh taste of herbs can surprise your taste buds and make the cake even more refreshing.

Storage Info

Best Storage Practices

To keep your strawberry lemonade bundt cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a resealable bag. This helps prevent it from drying out. Store the cake at room temperature for short-term storage. If you live in a humid area, it’s best to keep it in the fridge.

Freezing Instructions

Freezing the bundt cake is a great option if you want to save some for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn and keeps the cake moist. You can also slice the cake before freezing for easy thawing. Just take it out and let it sit at room temperature to soften.

Shelf Life

In the fridge, the cake stays good for about 5 to 7 days. If frozen properly, it can last for up to 3 months. Just remember to check for any signs of freezer burn before eating. Enjoy your cake while it’s fresh for the best taste!

FAQs

Can I make this recipe ahead of time?

Yes, you can make this cake a day before. Just store it in an airtight container. This helps the flavors blend well.

How can I make the cake more moist?

To keep your cake moist, add an extra egg or a bit more buttermilk. You can also use oil instead of butter for added moisture.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes before using.

How do I prevent the cake from sticking to the pan?

Grease and flour the bundt pan well. You can also use baking spray with flour for extra protection against sticking.

Can I add more strawberries?

Absolutely! You can add up to two cups of diced strawberries. Just make sure to fold them in gently to keep them intact.

This blog post has guided you through making a delicious lemon-strawberry bundt cake. You learned the essential ingredients, step-by-step instructions, and expert tips to elevate your baking. Remember, using fresh ingredients and following the methods closely are key for great texture and flavor. Don’t hesitate to explore variations to make the recipe your own. Enjoy the baking process and share your cake with friends and family. You’ll create sweet memories, one slice at a time. Happy bakin

Here is the list of ingredients you will need for the Strawberry Lemonade Bundt Cake: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - Zest of 2 lemons - ½ cup fresh lemon juice - 1 cup fresh strawberries, diced - ¼ cup powdered sugar (for glaze) - 1-2 tablespoons fresh lemon juice (for glaze) Each ingredient plays a key role. The flour gives the cake structure. Baking powder and baking soda help it rise. Butter adds richness, while sugar sweetens it. Eggs bind everything together. Buttermilk brings moisture and a slight tang. Lemon zest and juice brighten the flavor. Fresh strawberries add bursts of sweetness. The glaze adds a sweet finish. Make sure your butter is softened for easy mixing. Fresh ingredients yield the best taste. Prepare your ingredients before you start. This way, you can focus on your fun baking process! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour a 10-cup bundt pan. Start by getting your oven ready. This step is key to baking the cake right. Make sure you grease and flour your bundt pan well. This helps the cake slide out easily after baking. - Whisk together flour, baking powder, baking soda, and salt. In a medium bowl, take your flour, baking powder, baking soda, and salt. Whisk them together until mixed. This step helps to make sure your cake rises nicely. - Cream softened butter and granulated sugar until light and fluffy. - Incorporate eggs one at a time. In a large bowl, add softened butter and granulated sugar. Mix them together with a hand mixer until they are light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs. Make sure to add one egg at a time. This helps the mixture stay smooth. Don’t forget to mix in the vanilla extract after. - Combine buttermilk, lemon zest, and lemon juice in a separate bowl. In another bowl, mix buttermilk, lemon zest, and fresh lemon juice. This mix adds a bright flavor to your cake. Set this bowl aside while you work on the next step. - Gradually add dry ingredients to the creamed mixture, alternating with wet ingredients. Now, it’s time to bring it all together! Gradually add the dry mix to your butter mixture. Alternate this with the buttermilk mix. Start and end with the flour mixture. Be careful not to overmix. Just stir until everything is combined. - Fold in diced strawberries. - Pour batter into the bundt pan and bake for 50-60 minutes. Gently fold in the diced strawberries. This keeps them whole and juicy. Pour the batter into your prepared bundt pan. Smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes. Check with a toothpick to see if it's done. If it comes out clean, you’re ready! - Let cake cool before transferring to a wire rack. - Prepare and drizzle glaze. After baking, take the cake out and let it cool in the pan for 10-15 minutes. Then, move it to a wire rack to cool completely. For the glaze, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth. Adjust it to your liking. Drizzle the glaze over the cooled cake before serving. Enjoy your lovely creation! To get the best texture, properly cream the butter and sugar. Use a mixer at medium speed. Beat until the mixture turns light and fluffy, which takes about 3-5 minutes. This step helps add air and makes the cake soft. Do not overmix the batter after adding the flour. Gently fold in the strawberries to keep them whole. Overmixing can make the cake dense and tough. Want more flavor? Try adding a splash of almond extract for a nutty taste. You can mix in some fresh herbs like basil for a unique twist. If you love coconut, substitute some buttermilk with coconut milk for a tropical vibe. You can also swap out strawberries for blueberries or raspberries. Each fruit will give a different taste and look. For a beautiful presentation, serve the cake on a decorative platter. Garnish with sliced strawberries and a sprig of fresh mint. This adds color and freshness to the cake. You can dust the top with powdered sugar for a sweet finish. Drizzle the glaze over the cake just before serving to keep it looking neat and tasty. This will make your Strawberry Lemonade Bundt Cake a showstopper! Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better emulsification, resulting in a smoother batter and fluffier cake. Don't Overmix: When folding in the strawberries, be gentle. Overmixing can break down the fruit and make the cake dense instead of light and airy. Check for Doneness: Since ovens can vary, start checking your cake at the 50-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting into the cake and ensures a beautiful finish. {{image_2}} You can change the fruit in this cake. Try using raspberries or blueberries. They both add a nice flavor. If you want a citrus twist, use oranges or limes. The cake will still taste fresh and bright. Each fruit brings its own fun taste to the mix. If you need a gluten-free option, use gluten-free flour. It works well in this recipe. You can also make a dairy-free cake. Substitute the buttermilk with almond or coconut milk. For the frosting, use a dairy-free powdered sugar blend. This way, everyone can enjoy this tasty treat. Want to make your cake special? Add herbs like basil or mint. They give a unique flavor. Just chop them finely and mix them into the batter. The fresh taste of herbs can surprise your taste buds and make the cake even more refreshing. To keep your strawberry lemonade bundt cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a resealable bag. This helps prevent it from drying out. Store the cake at room temperature for short-term storage. If you live in a humid area, it’s best to keep it in the fridge. Freezing the bundt cake is a great option if you want to save some for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn and keeps the cake moist. You can also slice the cake before freezing for easy thawing. Just take it out and let it sit at room temperature to soften. In the fridge, the cake stays good for about 5 to 7 days. If frozen properly, it can last for up to 3 months. Just remember to check for any signs of freezer burn before eating. Enjoy your cake while it’s fresh for the best taste! Yes, you can make this cake a day before. Just store it in an airtight container. This helps the flavors blend well. To keep your cake moist, add an extra egg or a bit more buttermilk. You can also use oil instead of butter for added moisture. If you don't have buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes before using. Grease and flour the bundt pan well. You can also use baking spray with flour for extra protection against sticking. Absolutely! You can add up to two cups of diced strawberries. Just make sure to fold them in gently to keep them intact. This blog post has guided you through making a delicious lemon-strawberry bundt cake. You learned the essential ingredients, step-by-step instructions, and expert tips to elevate your baking. Remember, using fresh ingredients and following the methods closely are key for great texture and flavor. Don't hesitate to explore variations to make the recipe your own. Enjoy the baking process and share your cake with friends and family. You'll create sweet memories, one slice at a time. Happy baking!

Strawberry Lemonade Bundt Cake

A delightful bundt cake infused with the flavors of strawberry and lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 zest lemons
  • 0.5 cup fresh lemon juice
  • 1 cup fresh strawberries, diced
  • 0.25 cup powdered sugar (for glaze)
  • 1-2 tablespoons fresh lemon juice (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time to the butter mixture, ensuring each is fully incorporated. Mix in the vanilla extract.
  • In a separate bowl, combine the buttermilk, lemon zest, and lemon juice.
  • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Begin and end with the flour mixture. Mix until just combined.
  • Gently fold in the diced strawberries to the batter. Be careful not to overmix to keep the strawberries intact.
  • Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  • For the glaze, mix the powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth. Adjust the thickness by adding more juice or powdered sugar as needed.
  • Drizzle the glaze over the cooled bundt cake before serving.

Notes

Serve the cake on a decorative platter, garnished with sliced strawberries and a sprig of fresh mint for an extra pop of color.
Keyword bundt cake, cake, lemonade, strawberry

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