Ahh, the ever-blissful Strawberry Lemon Bundt Cake. A cake that reminds you of summer afternoons, and picnics on sunny days. Trust me, folks, this is no ordinary cake. It’s a fruity fiesta mixed with the zest of lemons and the sweetness of ripe strawberries, all baked in to give your tongue an exquisite taste sensation. Ideal for birthdays, brunches, or whenever you want to treat yourself, really. The flavor contrast is simply divine, and you’d thank me for introducing this beauty to your life.
The crumb of the cake is moist, yet crumbly, the icing makes everything just so much more sinful, and the overall taste? Heaven. But don’t just take my word for it, dear foodie friends, try this recipe for yourself. Swooning over the idea already? Great! Here’s what it takes to get started:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 8
- Yield: 1 bundt cake
Let’s roll our sleeves up and start baking a delectable Strawberry Lemon Bundt Cake that screams pure delight!
Ingredients & Equipment You’ll Need
- 1 1/2 cups of all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh strawberries, hulled and diced
- Zest and juice of 1 lemon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup milk
For the icing:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
And of course, you���d need a bundt pan for this adventure.
How To Make Strawberry Lemon Bundt Cake
- Preheat the oven to 350��F (180��C). Grease and flour your bundt pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Combine strawberries, lemon zest and juice in another bowl. Then, add the melted butter, eggs, vanilla extract, and milk to the same bowl. Mix well until smooth.
- Gradually add the wet ingredients to dry mixture, stirring until just combined. Pour the batter into the prepared bundt pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then remove it from the pan. Let it cool completely on a wire rack before icing.
- For icing: Mix powdered sugar and lemon juice. Drizzle over the completely cooled cake.
Tips For The Best Results
- Use fresh strawberries and lemon for a refreshing taste.
- Make sure to sift the flour to avoid lumps.
- Let the cake cool completely before adding the icing.
Storage Tips
- Store in an airtight container for up to 3 days.
- You can freeze this cake. Just hold the icing and add it after it defrosts.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: While fresh strawberries yield the best results, frozen ones can also be used. Just make sure to thaw and drain them first.
Q: What can I replace the lemon with?
A: The lemon can be substituted with other citrus fruits like oranges or grapefruit for an interesting twist.
Q: Can I use a regular cake pan instead of a bundt pan?
A: Yes, but you may need to adjust the baking time depending on the pan size and type.
Q: How do I know if the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean.
Q: Can I use whole wheat flour instead of all-purpose?
A: Sure thing! Just remember that it will affect the texture and flavor.
Nutritional Facts of Strawberry Lemon Bundt Cake
Each slice of this drool-worthy cake contains approximately 300 calories with a perfect balance of carbohydrates, proteins, and dietary fibers. As for the downside? Bits of sugar rush, proceed with caution!
In conclusion, this Strawberry Lemon Bundt Cake is a treat that���s worth every bit of effort you put into making it. The brilliance of the lemon flavor, the punch of sweet strawberries – it all comes together to form a symphony of flavors that every cake lover out there would absolutely adore. Serve it with a dollop of whipped cream, maybe some fresh berries on the side, and you���ve got yourself a showstopper dessert! Happy baking, pals!
0 Comments