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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/strawberry-lemonade-bundt-cake-with-strawberry-glaze-recipe/