Strawberry Lemonade Bundt Cake with Strawberry Glaze Recipe

Introduction

This Strawberry Lemonade Bundt Cake is a bright and refreshing dessert that perfectly combines tangy lemon with sweet strawberries. Moist and tender, it’s topped with a luscious strawberry cream cheese glaze that adds the perfect finishing touch. It’s an ideal treat for spring and summer gatherings or any time you want a delightful fruity cake.

Ingredients

• 3 cups (375 g) Cake flour (sifted 3 times)
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Kosher salt
• 1 cup (227 g) Unsalted butter (room temperature)
• 2 1/2 cups (500 g) Granulated sugar
• 6 large Eggs (room temperature)
• 1 cup (240 g) Sour cream (room temperature)
• 2 tablespoons Lemon zest (from about 5 to 6 small lemons)
• 2 tablespoons Lemon juice (from 1 lemon)
• 1 1/2 teaspoons Lemon extract
• 1 pint (340 g) Fresh strawberries (cleaned, hulled, and diced)
• 2 tablespoons Granulated sugar (for strawberries)
• 1 tablespoon Fresh lemon juice (for strawberries)
• 4 oz Cream cheese (room temperature)
• 4 tablespoons Unsalted butter (room temperature)
• 1 1/2 cups (180 g) Powdered sugar (sifted)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, sift together the cake flour, baking soda, and kosher salt three times to ensure lightness.
2. Step 2: In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar at medium-low speed until combined. Increase to medium speed and beat until pale and fluffy, about 5 minutes, scraping down the bowl halfway through.
3. Step 3: Add the first three eggs one at a time on low speed, then increase to medium speed, making sure each egg is fully incorporated. Stop and scrape the bowl, then add the remaining three eggs one at a time, mixing until combined. Scrape the bowl again.
4. Step 4: With the mixer on low, gradually add the sifted flour mixture alternately with the sour cream, starting and ending with the flour. Mix just until combined and scrape the bowl as needed.
5. Step 5: Add lemon juice, lemon zest, and lemon extract. Mix gently until everything is combined, being careful not to overmix.
6. Step 6: Spray a 12-cup bundt pan thoroughly with nonstick baking spray. Using a fine pastry brush, spread the spray into all the nooks and crannies. Pour in the batter, smooth the top with an offset spatula, and firmly tap the pan on the counter to release air bubbles.
7. Step 7: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto the wire rack and cool completely (about 2 hours).
8. Step 8: For the strawberry glaze, combine the diced strawberries, lemon juice, and 2 tablespoons sugar in a bowl. Let sit for 10 to 15 minutes, stirring occasionally.
9. Step 9: Strain the strawberries through a fine mesh sieve, reserving the juice for the glaze.
10. Step 10: In a medium bowl, beat the cream cheese and butter together on high speed for 1 minute until smooth. Gradually sift in powdered sugar and mix until creamy.
11. Step 11: Add 3 tablespoons of the reserved strawberry juice to the cream cheese mixture and beat until thick and pourable.
12. Step 12: Place the cooled cake on a wire rack with a baking sheet underneath. Pour the strawberry cream cheese glaze evenly over the cake. Optionally, garnish with freeze-dried strawberries, fresh strawberries, and lemon slices before serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and better rise.
• If fresh strawberries aren’t available, frozen can be used but thaw and drain excess liquid before using.
• Add poppy seeds to the batter for a slight crunch and additional lemon cake variation.
• For a more intense lemon flavor, increase the lemon zest by one additional tablespoon.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the glaze fresh. Bring to room temperature before serving for the best texture. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bundt pan?

Yes, you can use two 9-inch round cake pans instead. Adjust the baking time to about 35 to 45 minutes and check doneness with a toothpick.

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

Be sure to thoroughly grease the bundt pan with nonstick spray and use a pastry brush to get into all the crevices. Cooling the cake for 10 minutes before inverting also helps release it cleanly.

Strawberry Lemonade Bundt Cake with Strawberry Glaze Recipe

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★★★★★

4.6 from 108 reviews

This Strawberry Lemonade Bundt Cake features a moist lemon sour cream base combined with fresh diced strawberries for a bright, fruity flavor. Topped with a luscious strawberry cream cheese glaze made from fresh berries and lemon juice, this cake balances tangy citrus notes with sweet strawberry goodness. Perfect for spring and summer celebrations or a refreshing dessert any time.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 3 hours 20 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lemon Sour Cream Bundt Cake

• 3 cups (375 g) Cake flour, sifted 3 times
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Kosher salt
• 1 cup (227 g) Unsalted butter, room temperature
• 2 1/2 cups (500 g) Granulated sugar
• 6 large Eggs, room temperature
• 1 cup (240 g) Sour cream, room temperature
• 2 tablespoons Lemon zest (from about 5 to 6 small lemons)
• 2 tablespoons Lemon juice (from 1 lemon)
• 1 1/2 teaspoon Lemon extract
• 1 pint (340 g) Fresh strawberries, cleaned, hulled, and diced into small pieces

For the Strawberry Cream Cheese Glaze

• 2 tablespoons Granulated sugar
• 1 tablespoon Fresh lemon juice
• 4 oz Cream cheese, room temperature
• 4 tablespoons Unsalted butter, room temperature
• 1 1/2 cups (180 g) Powdered sugar, sifted

Instructions

1. Preheat and prepare dry ingredients: Preheat your oven to 350°F. In a medium bowl, sift together the cake flour, baking soda, and kosher salt three times to ensure a light, airy texture in the finished cake.
2. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-low speed until combined, then increase to medium and beat until pale and fluffy, about 5 minutes. Be sure to scrape the bowl halfway through mixing for even aeration.
3. Add eggs: Add the first three eggs one at a time on low speed, then increase to medium mixing until incorporated. Stop and scrape the bowl, then add the remaining three eggs the same way. Scraping the bowl again ensures even mixing.
4. Combine wet and dry ingredients: With the mixer on low, gradually add the sifted flour mixture alternately with sour cream, starting and ending with flour. Mix just until combined after each addition to avoid overworking the batter.
5. Add lemon components: Stir in the lemon juice, lemon zest, and lemon extract gently until just combined to lock in fresh citrus flavor without overmixing.
6. Prepare the bundt pan and bake: Spray a 12-cup bundt pan thoroughly with nonstick spray, using a fine pastry brush to reach all nook and crannies. Transfer batter to the pan, smoothing the top with an offset spatula. Tap the pan firmly on the counter to release air bubbles. Bake for 55 to 65 minutes until a toothpick inserted comes out clean or with moist crumbs. Let cool in the pan on a wire rack for 10 minutes before inverting onto the rack to cool completely (approx. 2 hours).
7. Prepare strawberry glaze: In a medium bowl, combine the diced strawberries, lemon juice, and granulated sugar. Let sit for 10 to 15 minutes, stirring occasionally for the sugar to dissolve and berries to release juice.
8. Strain strawberry juice: Strain the mixture through a fine mesh sieve, reserving the strawberry juice for the glaze, and discard solids.
9. Make cream cheese glaze: Using a hand mixer, beat the cream cheese and unsalted butter on high speed for 1 minute until smooth and fluffy. Gradually sift in powdered sugar and mix until smooth.
10. Incorporate strawberry juice: Add 3 tablespoons of the reserved strawberry juice to the cream cheese mixture and beat until thick and creamy yet pourable.
11. Glaze and serve: Place the cooled cake on a cooling rack over a cookie sheet. Pour the strawberry cream cheese glaze evenly over the cake. Optionally, garnish with freeze-dried strawberries, fresh strawberries, and lemon slices. Serve in slices and enjoy the fresh bright flavors.

Notes

• Make sure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature for best texture.
• Sifting the flour multiple times helps create a light crumb.
• Do not over mix the batter once the dry and wet ingredients are combined to keep the cake tender.
• Let the glaze rest slightly if too thick; add more strawberry juice if needed to reach desired consistency.
• This cake is best served fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• For extra lemon flavor, garnish with thin lemon slices or candied lemon peel.

Keywords: Strawberry lemonade cake, bundt cake recipe, lemon sour cream cake, strawberry glaze, spring dessert, fruity cake