Strawberry Lemonade Bundt Cake Recipe with Strawberry Glaze
Pucker up buttercup and get ready to dazzle your taste buds with this deliciously zesty Strawberry Lemonade Bundt Cake!! Made from scratch with sour cream, this tangy dessert is filled with fresh lemon juice and lemon zest for a refreshing pop of citrus, topped with a creamy strawberry glaze, and finished off with fresh strawberries. This moist and buttery cake is the perfect combination of tart, sweet, and tastes just like your favorite springtime drink....but on a plate!!
Ingredients
For the Lemon Bundt Cake
- 3 (375 g) cups Cake flour sifted 3 times
- ½ teaspoon Baking soda
- ½ teaspoon Kosher Salt
- 1 (227 g) cup Unsalted butter room temperature
- 2 ½ (500 g) cups Granulated sugar
- 6 large Eggs room temperature
- 1 (240 g) cup Sour cream room temperature
- 2 tablespoons Lemon zest from about 5 to 6 small lemons
- 2 tablespoons Lemon juice from 1 lemon
- 1 ½ teaspoon Lemon extract
For the Strawberry Cream Cheese Glaze
- 1 (340 g) pint Fresh Strawberries cleaned, hulled, and cut into small diced pieces
- 2 tablespoons Granulated sugar
- 1 tablespoon Fresh lemon juice
- 4 oz Cream cheese room temperature
- 4 tablespoons Unsalted butter room temperature
- 1 ½ (180 g) cup Powdered sugar sifted
Instructions
For the Lemon Sour Cream Bundt Cake
- Preheat oven to 350 degrees F. In a medium bowl, sift together flour, baking soda, and kosher salt three times.3 (375 g) cups Cake flour, ½ teaspoon Baking soda, ½ teaspoon Kosher Salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium low speed until combined. Increase speed to medium and continue to beat until pale and fluffy, about 5 minutes, stopping halfway to scrape the sides of the bowl.1 (227 g) cup Unsalted butter, 2 ½ (500 g) cups Granulated sugar
- Add the first 3 eggs one a time on low speed then increase to medium mixing until each egg is incorporated. After adding the first 3 eggs, stop the mixer and scrape the sides and bottom of the bowl. Add the remaining 3 eggs, one at a time mixing until each egg is incorporated. Scrape the sides and bottom of the bowl after adding the last egg.6 large Eggs
- With the mixer on low speed gradually add the flour mixture alternately with the sour cream mixture, beginning with flour mixture and ending with the sour cream. Beat until just combined after each addition, stopping to scrape the sides of the bowl.1 (240 g) cup Sour cream
- Add the lemon juice, lemon zest, and lemon extract. Mix until all of the ingredients are just combined, being careful not to over mix2 tablespoons Lemon zest, 2 tablespoons Lemon juice, 1 ½ teaspoon Lemon extract
- Spray a 12 cup bundt pan with nonstick baking spray. Using a fine pastry brush, spread the baking spray to coat the pan making sure to get into all the nooks and crannies. Transfer the cake batter to the prepared pan and smooth the top with an offset spatula. Firmly tap the pan on the counter to release any air bubbles then bake for 55 to 65 minutes until a toothpick or cake tester comes out clean with a few moist crumbs. Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Invert cake onto wire rack to cool completely, about 2 hours.
For the Strawberry Cream Cheese Glaze
- In a medium bowl, combine the chopped strawberries, lemon juice, and granulated sugar. Set aside for 10 to 15 minutes, stirring occasionally.1 (340 g) pint Fresh Strawberries , 2 tablespoons Granulated sugar , 1 tablespoon Fresh lemon juice
- Using a fine mesh sieve, strain the chopped berries reserving the strawberry juice for the glaze.
- With a hand mixer and a medium bowl, beat the butter and cream cheese on high speed for one minute. Sift in the powdered sugar and mix until smooth.4 oz Cream cheese, 4 tablespoons Unsalted butter, 1 ½ (180 g) cup Powdered sugar
- Add in 3 tablespoons of the strawberry juice and mix until thick and creamy. This is a thick glaze but still pourable. Place cooled cake on cooling rack with a cookie sheet underneath. Pour the strawberry cream cheese glaze over cake and top with freeze dried strawberries, fresh strawberries, and lemon slices if desired. Serve cake slices with the macerated strawberries. Enjoy!!
Notes
Triple sift the flour - I know this may seem like a lot but triple sifting really helps to aerate the flour and disperse the baking soda.
Use room temperature ingredients. Ensure the eggs, butter, and sour cream are at room temperature so they mix together smoothly and evenly.
Grease your bundt pan right before adding the batter - If you grease the cake pan too soon, the oil will slide down and pool in the bottom of the pan causing the cake to stick. Be sure to use baking spray that contains flour like Baker's Joy and apply it to all of the nooks and crannies so that your cake pops out easily when ready to flip.
Beat butter and sugar mixture for the full 5 minutes - Beating the butter and sugar for a longer length of time allows air to be introduced into the cake batter helping the cake to rise.
Check for doneness early - Because every oven is different, check your bundt cake 10 minutes before the suggested baking time. The cake should bounce back when lightly touched and a toothpick or skewer inserted into the center should come out with a few moist crumbs.
Nutrition
Serving: 1sliceCalories: 487kcalCarbohydrates: 44.9gProtein: 9.3gFat: 28.6gSaturated Fat: 16.8gCholesterol: 208mgSodium: 237mgPotassium: 201mgFiber: 1.4gSugar: 28.2gCalcium: 64mgIron: 2mg
Tried this recipe?Tag @vintage_confections on Instagram and write a star review below!!