This strawberry lemon bundt cake is a moist, sweet and tangy dessert perfect for celebrating spring and summer days. This delightful cake is made with fresh strawberries and lemon zest, giving it a refreshing taste that is sure to please. The cake is baked in a classic bundt pan, which creates a beautiful and decorative shape that makes it perfect for serving at various events.
How to make Strawberry Lemon Bunch Cake
The recipe for this bundt cake is easy and quick to make. With just a few simple ingredients and some basic baking techniques you can make a beautiful cake that is sure to please.
First, be sure to grease your cake pan well and dust it with flour, to make sure it comes out easily after baking.
Prepare the strawberry cake batter
Start by whipping the dry ingredients and use a blender to puree the fresh strawberries and set aside.
Continue to mix the butter with the sugar, lemon zest oil and vanilla until you get a smooth and creamy texture. Add the eggs one by one and mix until well incorporated. Gradually add the flour mixture alternately with the butter and strawberry puree. At this point, you can add the red color if you want your cake to be a stronger pink color. It is optional.
Finally, toss the chopped strawberries with a little flour and gently incorporate them into the strawberry batter. You can also choose to leave them out but I love how they add a fruity flavor and texture to every bite.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. This may take about 60-70 minutes.
After the cake is baked to perfection, turn it over and let it cool completely on a wire rack.
Prepare the white chocolate and lemon ganache
Melt the white chocolate and cream in a bain-marie over low heat. It is important to let it cool until it thickens a little. If you try to glaze the cake right away it will spill out of the cake. Sprinkle the bun cake and decorate with fresh strawberry halves.
You can also consider using a different glaze or leave the glaze out and just dust the cake with powdered sugar.
Whether you’re serving this Strawberry Lemon Bond Cake for dessert or enjoying a slice with a cup of afternoon tea, it’s sure to delight your taste buds. With its fresh, fruity flavors and beautiful presentation, this cake is a wonderful addition to any spring or summer menu.
Hope you try this refreshing Strawberry Lemon Bundt Cake. Be sure to tag me Instagram When you try it because I enjoy seeing how it turns out for you. have a nice time!
Other easy strawberry desserts
If you are looking for easy strawberry desserts, you might want to try this easy strawberry cake. It identifies a moist and flavorful cake bursting with summer flavor. Strawberry streusel cake This is another moist butter cake filled with a generous amount of strawberries and topped with crunchy streusel. I also highly recommend making these Easy Strawberry Oatmeal Snacks. These bars have a perfect blend of fresh strawberries and crunchy oat crumble, sure to satisfy your sweet tooth. For more strawberry recipes, check out our collection of strawberry recipes.
You may also like:
Lemon strawberry layer cake
Strawberry buns without eggs and without yeast with lemon cream cheese frosting
Strawberry lemon cookies with a thumbprint
Strawberry lemon cupcakes
Strawberry lemon bundt cake
This strawberry lemon bundt cake is a moist, sweet and tangy dessert perfect for celebrating spring and summer days. This delightful cake is made with fresh strawberries and lemon zest, giving it a bright and refreshing taste that is sure to please.
Component
- 9 courage (250 g) fresh strawberries Puree
- 1/2 Goblet (113 grams) unsalted butter at room temperature
- 1/2 Goblet (110 grams) vegetable oil
- 1 ½ Goblet (300 grams) of sugar
- 4 eggs
- 1 teaspoon (5 grams) vanilla extract
- 1 tablespoon Lemon zest Lemon zest
- 3 cups (375 grams) all-purpose flour
- 2½ teaspoon (10 grams) baking powder
- 1 teaspoon (5 grams) of salt
- 1 Goblet (240 g) buttermilk
- red food coloring Optional
- 7 courage (200 g) fresh strawberries Cut into smaller pieces
- 1 tablespoon (10 grams) flour Toss with the strawberries
Lemon white chocolate ganache
- 5.5 courage (160 grams) white chocolate
- 1/3 Goblet (80 g) whipping cream
- Lemon zest of a lemon
Instructions
Prepare the strawberry cake batter.
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Preheat the oven to 350F (180C). Butter and flour a 10-inch (25 cm) springform pan.
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In a large bowl, whisk flour, salt and baking powder. set aside.
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Use a blender to puree the fresh strawberries in a volume of 250 grams.
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In another bowl, mix butter with sugar and vegetable oil until creamy. Add vanilla extract and lemon zest and mix to combine.
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Combine eggs one by one. With the mixer on low, gradually add alternately buttermilk, strawberry puree and flour mixture until everything is well incorporated. At this stage, add the red food coloring if using it. set aside.
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In a medium bowl add the 7 oz (200 g) chopped strawberries and add 1 tablespoon of flour. Toss to coat. Gently combine the strawberries in the strawberry batter.
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Pour the batter into the prepared pan and smooth the top.
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Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool slightly in the pan on a wire rack for about 10-15 minutes. Turn over and cool completely.
Prepare the white chocolate lemon ganache.
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Place chocolate and cream in a heatproof bowl and place over a pan of boiling water. Melt on low heat.
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Add lemon zest and mix to combine.
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Allow the ganache to cool, thicken slightly before glazing the cake.
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Pour ganache over the strawberry bunch cake. Refrigerate to let it set a little before serving.
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Decorate with fresh strawberry halves. have a nice time!
diet
dose: 1 Serving out of 14Calories: 401KKLCarbohydrates: 50.9Gprotein: 5.8GFat: 20.3GSaturated fat: 8.7GCholesterol: 71mgsodium: 232mgpotassium: 225mgfiber: 1.4GSugar: 29.1Gcalcium: 89mgiron: 2mg
