Strawberry Lemon Bundt Cake - A delightful fresh strawberry bundt cake scented with lemon and finished with a delicious strawberry cream cheese glaze! A dessert surely to impress all your friends and family!
♡ Why You Will Love This Strawberry Lemon Bundt Cake
- Bold strawberry flavor. Fresh strawberries are reduced down to intensify the strawberry flavor and strawberry extract adds extra strawberry flavor.
- So moist and soft. This cake is so moist and tender thanks to a fresh strawberry reduction, tangy buttermilk and Greek yogurt.
- Easy to make. This whips up in less than 10 minutes.
Ingredient Notes
Here are some notes about all the ingredients used in this Strawberry Lemon Bundt Cake. Quantities and full instructions are in the recipe card below!
- Flour - Using a combination of all-purpose flour with a little bit of cake flour yields the best results. When I tested this cake with all cake flour, the texture was a little too fine for a bundt cake. Cake flour is finely milled soft wheat flour and is quite clumpy, so make sure to sift your cake flour before measuring.
- Baking Powder & Baking Soda - We are doing a combination of baking powder and baking soda. A tiny bit of baking soda is used to help neutralize the acid found in the buttermilk and yogurt.
- Salt - Just a bit to round out all the flavors.
- Unsalted Butter - If you would like a richer cake, use a high fat butter such as Kerrygold or Tillamook. Make sure your butter is at room temperature. You should be able to make an indentation of your finger in the butter and it should also feel a little cold. If your finger sinks easily and feels greasy, then it's too soft. If you are unsure, you can insert a thermometer into your butter and it should be around 68ºF (20ºC).
- White Sugar - This cake isn't too sweet, which is one of the many reasons why I love this recipe. Please refrain from cutting the sugar, as the amount specified in the recipe, is essential in order to keep the cake moist. Sugar not only adds sweetness to baked goods, it also provides moisture.
- Oil - You can use any neutral oil such as avocado oil, canola, or grapeseed oil. Since this cake is essentially all butter, I like adding a little bit of oil to help keep it soft and moist, especially because the cake needs to be refrigerated.
- Eggs - Use room temperature eggs. To quickly bring your eggs to room temp, submerge your eggs in hot tap water for 15 minutes.
- Greek Yogurt - Greek yogurt is one of my favorite baking ingredients. Not only does it add structure to the cake, it also adds a ton of moisture. Make sure your Greek yogurt is at room temp. You can quickly bring it to temp by popping it in the microwave in 10 second bursts. Make sure to not heat it for too long as it can change the structure of it.
- Vanilla Paste or Extract - For flavor.
- Strawberry Extract - Strawberry extract is essential. Unfortunately, using fresh strawberries alone will not create a strawberry forward cake.
- Lemon Zest - We are using the zest of 1 large lemon. When testing this recipe over and over again, something was missing every time. On my last and final batch, I added lemon zest and that was IT! It created a lovely brightness and complimented the strawberry flavor so perfectly. Do not leave this ingredient out.
- Buttermilk - I love baking cakes with buttermilk because it tenderizes the cake. Again, make sure your buttermilk is at room temp. I used 2% buttermilk, but you can use any percentage (1% or full fat).
- Strawberries - We will be making a strawberry reduction by cooking the fresh strawberries down. The purpose is to cook out all the water and to concentrate the strawberry flavor.
Step-By Step Instructions
Here are step-by-step photos and instructions on how to make this Strawberry Lemon Bundt Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cream Butter & Sugar - In the bowl of your stand mixer fitted with a paddle attachment or with a hand-held mixer, cream your butter and white sugar on medium speed for 4 minutes. Don't forget to scrape down the sides and bottom of your bowl occasionally.
Step 2. Mix in Oil - Slowly add your oil and mix until creamy. About 1 to 2 minutes.
Step 3. Add Eggs - On medium, mix each egg one at a time for 45 seconds, scraping the bowl after each addition.
Step 4. Add greek yogurt, vanilla paste, strawberry extract and lemon zest and mix on medium until combined. About 1 to 2 minutes.
Step 5. Sift dry Ingredients together in a medium bowl. In a measuring cup, mix together the strawberry reduction and buttermilk.
Step 6. Alternate Dry & Wet Ingredients - Start by mixing in a third of the dry ingredients.
Step 7. Then mix in half of the wet ingredients.
Step 8. Then, mix in another of the dry, the rest of the wet and finally, the rest of the dry. Remember to scrape down the sides and bottom of the bowl after each addition. Careful not to overmix.
Step 9. Bake - Transfer batter to your prepared bundt pan and bake at 350ºF (180ºC) for 40 to 45 minutes. The cake is done when an inserted toothpick comes out with very few crumbs or the internal temp is 200ºF (93ºC).
Step 10. Glaze & Serve - Prepare your glaze and drizzle on top of your cooled cake and enjoy!
Substitutions
- Cake Flour - If you don't have any in your pantry, you can omit it and replace with the same amount of all-purpose flour.
- Buttermilk – If you do not have any, you can substitute by mixing ½ cup of whole milk with 1 teaspoon of vinegar or lemon juice. Allow to curdle for 5 minutes before using. You can also just use plain whole milk if you’re in a pinch.
- Neutral Oil – Options include, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil.
- Greek Yogurt - You can substitute for full-fat sour cream.
Storage
- Room Temperature – Unglazed Strawberry Bundt Cake can be stored in an airtight container for up to 3 days on the counter.
- Refrigerator – Store glazed cake in an airtight container for up to 5 days in the fridge. Let come to room temperature before serving.
- Freezer – Cool completely (frosted or unfrosted), slice into small pieces and then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw directly from the freezer onto the counter. It will only take 1 to 2 hours, depending on how thick your cake slices are.
✨ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients - Make sure your butter, eggs, Greek yogurt, buttermilk and strawberry reduction are all at room temperature. Room temp ingredients emulsify better, thus creating a smooth batter.
Sift your dry ingredients - Make sure to sift your all-purpose flour, cake flour, baking powder, baking soda and salt. This will help create a lighter cake.
Do not over mix - Over mixing the batter will cause the gluten in the flour to overdevelop, which leads to a dense cake. To prevent over mixing, we alternate between combining the dry and wet ingredients. Always mix on low and mix until just combined or when flour streaks are gone.
Do not overbake - Overbaking will cause the cake to dry out. Oven temperatures vary and the size of your pan can all affect your bake time. My 10-cup bundt pan took exactly 40 minutes to cook each time. Start checking on your cake after 35 minutes. Gently move your pan and if the batter still jiggles, close the oven door and check on it again after 5 minutes. If it looks set, insert a toothpick and check for doneness. If you insert a toothpick or thermometer too early, it can cause your cake to collapse. Opening the door oven too often can also cause your cake to sink.
FAQ
My favorite and preferred method is to use Baker's Joy. My bundt cakes release perfectly every single time! You can also use butter or shortening. Use a pastry brush, making sure to get into all the cracks and crevasses.
Yes, you can substitute for a 1-to-1 cup gluten-free flour blend.
♡ Did you try this recipe?
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📖 Recipe
Strawberry Lemon Bundt Cake
- Total Time: 2 hrs + 15 mins
- Yield: 1 Bundt Cake
Description
Strawberry Lemon Bundt Cake - A delightful fresh strawberry bundt cake, scented with lemon and finished with a fresh strawberry cream cheese glaze!
Ingredients
Strawberry Reduction
- 12 oz (430 g) Fresh Strawberries, cleaned and hulled
- 1 Tbsp (12 g) White Sugar
Strawberry Cake Batter
- 2 Cups (240 g) All-Purpose Flour, sifted
- ½ Cup (55 grams) Cake Flour, sifted
- 2 Tsp Baking Powder
- ¼ Tsp Baking Soda
- 1 Tsp Salt
- 14 Tbsp (198 g or 1 ¾ sticks) Unsalted Butter, room temp
- 1 ½ Cup + 1 tablespoon (362 g) White Sugar
- ¼ Cup (52 g) Neutral Oil
- 3 Large Eggs, room temp
- ½ Cup (112 g) Greek Yogurt, room temp
- 2 Tsp Vanilla Paste or Extract
- 2 Tsp Strawberry Extract
- Zest of 1 Large Lemon
- ½ Cup (121 g) Buttermilk, room temp
- ½ Cup (140 g) Strawberry Reduction, cooled
- A few drops of Gel Food Coloring, optional
Strawberry Glaze
- 4 oz Cream Cheese, room temp
- ¼ Cup (40 g) Reserved Strawberry Purée
- 1 ½ to 2 Cups (170 g to 227 g) Confectioners' Sugar, sifted
Instructions
Strawberry Reduction
- Clean Strawberries - Wash and hull your fresh strawberries.
- Purée Strawberries - Transfer strawberries to the bowl of your food processor fitted with an 'S' blade, and purée until smooth.
- Reduce - Reserve ¼ cup (40 g) of the purée and set in the fridge for the glaze. Add the rest of the purée into a saucepan and reduce on medium/low heat. Remember to stir frequently. We will need to reduce down to ½ cup (140 g). About 20 minutes.
- Cool - Transfer the reduction to a glass bowl and allow to cool down in the fridge for 10 minutes or if you have time, set on the counter and allow to come to room temp.
Strawberry Lemon Cake Batter
- Prep Pan - Prepare a 10 to 12 cup bundt pan by generously buttering and flouring your pan or grease with a baking spray such as Baker's Joy.
- Preheat Oven - Set a rack in the center of your oven and preheat it to 350ºF (180ºC).
- Combine Dry Ingredients - Sift together all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Combine Wet Ingredients - Combine cooled strawberry reduction (½ cup), room temp buttermilk, and food coloring (if using) and set aside. See note below
- Lemon Zest - Zest 1 whole large lemon and set aside.
- Cream Butter & Sugar - In the bowl of your stand mixer fitted with a paddle attachment or with a hand-held mixer, cream your butter and white sugar on medium speed for 4 minutes. Don't forget to scrape down the sides and bottom of your bowl occasionally.
- Add Oil - With the mixer on medium speed, slowly drizzle oil in and mix until creamy. About a minute.
- Add Eggs - On medium speed, mix in each egg one at a time for 45 seconds, scraping the bowl after each addition.
- Add greek yogurt, vanilla paste, strawberry extract and lemon zest and mix on medium until combined. About a minute.
- Alternate Dry & Wet - On low, alternate between mixing your dry ingredients and buttermilk/strawberry mixture just until combined. Start by adding a third of the dry ingredients, then half of the wet, the next third of the dry, the rest of the wet and finally, the rest of the dry. Remember to scrape down the sides and bottom of the bowl after each addition. Careful not to overmix.
- Transfer & Bake - Transfer batter to your prepared bundt pan and bake for 40 to 45 minutes. See note below. The cake is done when an inserted toothpick comes out clean or the internal temp is 200ºF (97ºC)
- Cool - Allow to cool in the pan and on a wire rack for 15 minutes. Carefully invert the cake on to the wire rack and cool completely before glazing.
Strawberry Glaze
- Beat Cream Cheese - With a hand held mixer, whip cream cheese until smooth and fluffy.
- Add Strawberry Reduction - Remove reserved strawberry reduction from the fridge and add half of it to the cream cheese. Mix until combined.
- Mix in Powdered Sugar - Add powdered sugar, starting with 1 ½ cup (180 g) and mix until smooth. At this point, you can either add more powdered sugar or strawberry reduction depending on how thick or thin you would like your glaze.
- Glaze & Serve - Drizzle strawberry glaze over cooled cake and enjoy!
Notes
Strawberry Reduction - The strawberry reduction can be made ahead and stored in the fridge for up to 3 days. Make sure the reduction comes to room temp before combining with your room temp buttermilk.
Baking Time - My 10-cup bundt pan finished after 40 minutes each time. Keep in mind that depending on the size of your pan and with oven temperatures varying, your bake time can vary as well. Start checking on your cake after 35 minutes.
Storage - Store leftover cake in an airtight container and place in the fridge for up to 5 days. Once stored in the fridge, for best results, cake should be left out at room temp before serving. It will be a bit dense if eaten right out of the fridge as this cake contains nearly all butter.
- Prep Time: 20 mins for reduction, 20 mins for batter, 5 mins for glaze
- Cook Time: 40 to 45 minutes
Diana Alvarado says
I made this strawberry cake and it was delicious. I loved the taste of the freesas😍 I just want to thank you Liss for this wonderful recipe, I will definitely make it again🤩
Lisa says
Love the strawberry flavor is this cake too! Thank you so much for trying the recipe and for your sweet review, Diana! ❤️