The Story & Intro
Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I baked this Fresh Strawberry Lemon Bundt Cake. It was a sunny Saturday morning, and I wanted something bright and cheerful to bring to my mum’s garden tea. The scent of fresh strawberries mixed with lemon zest filled the kitchen, and I couldn’t help but taste the batter before baking a guilty, joyful indulgence. That first bite of the golden, tender cake with sweet strawberries and zesty lemon made me fall in love instantly.
This Fresh Strawberry Lemon Bundt Cake quickly became a family favourite. It’s light, moist, and bursting with flavour. Whether it’s a Sunday brunch, a picnic, or an afternoon treat with friends, this cake feels special while still being surprisingly simple to make.
I love making it because it combines two things I adore: the fresh, natural sweetness of strawberries and the refreshing zing of lemon. Every slice brings a little sunshine to the table, and it’s a cake that makes everyone smile.
Why I Love Making This Recipe
There’s something magical about a bundt cake it looks elegant without requiring any fancy decorating skills. The ridges and curves make every slice feel like a gift.
I also love that this cake is moist but not heavy. Fresh strawberries keep it juicy, and lemon zest adds a lively brightness that balances the sweetness. It’s a cake that’s perfect for spring and summer but comforting enough to bake any time of the year.
Baking this Fresh Strawberry Lemon Bundt Cake is my little ritual. I fold the batter gently to keep the strawberries intact. I zest the lemon carefully to release its oils. And I always dust a little powdered sugar over the top at the end for that extra touch of love.
Most importantly, it brings people together. I often slice it in the kitchen while my nieces sneak bites of the strawberries, and my friends ask for seconds before I even pour the tea. It’s a cake that makes memories as much as it makes smiles.
Ingredients & Little Kitchen Secrets
Ingredients
- 280g plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 225g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 240ml buttermilk
- 200g fresh strawberries, chopped
- 2 tablespoons plain flour (to toss strawberries)
Optional Glaze
- 100g powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
My Little Kitchen Secrets
- I always toss the chopped strawberries in a little flour before folding them into the batter. This prevents them from sinking to the bottom during baking.
- I soften butter at room temperature so it creams smoothly with sugar, creating a tender cake.
- I use fresh lemon zest for that aromatic, natural lemon flavour. Pre-grated zest from a jar just doesn’t compare!
- Buttermilk keeps the cake moist and gives it a gentle tang that pairs beautifully with strawberries.
How I Make It, Step by Step
Step 1: Preheat and Prepare
I preheat the oven to 175°C (350°F) and grease my bundt pan thoroughly, making sure every nook is coated with butter and lightly dusted with flour. A well-prepared pan ensures the cake comes out cleanly.
Step 2: Mix Dry Ingredients
I sift together plain flour, baking powder, baking soda, and salt into a bowl. This ensures the cake is light and evenly textured.
Step 3: Cream Butter and Sugar
In a large bowl, I beat the softened butter with granulated sugar until pale and fluffy. Then I add eggs, one at a time, and vanilla extract, beating after each addition. I fold in lemon zest for that fresh, citrusy aroma.
Step 4: Combine Wet and Dry
I alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. I mix gently to avoid overworking the batter.
Step 5: Add Strawberries
I toss the chopped strawberries with 2 tablespoons of flour and fold them gently into the batter. This keeps them from sinking to the bottom while baking.
Step 6: Bake
I pour the batter into the prepared bundt pan and smooth the top with a spatula. I bake for 50–60 minutes, testing with a skewer in the center—it should come out clean with only a few moist crumbs attached.
Step 7: Cool and Glaze
I let the cake cool in the pan for 15 minutes before inverting onto a wire rack. If I want, I whisk together powdered sugar, lemon juice, and zest for a simple glaze and drizzle it over the cooled cake. The glaze enhances the lemon flavour and makes the cake sparkle.
How I Serve It at Home
I slice the Fresh Strawberry Lemon Bundt Cake and serve it with a cup of tea or coffee. Sometimes I add a dollop of whipped cream or a few fresh strawberries on the side.
I also like to bring it to picnics or afternoon gatherings. The bundt shape makes it easy to transport and slice. It looks impressive, but it’s easy enough to serve casually, which is my favourite kind of dessert.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate if using the lemon glaze, for up to 5 days.
- This cake can be made a day ahead. In fact, letting it rest overnight allows the flavours to meld beautifully.
- I don’t recommend freezing the glaze, but the cake itself freezes well if wrapped tightly in plastic and foil. Thaw at room temperature before serving.
100-Word Short Version
This Fresh Strawberry Lemon Bundt Cake is tender, moist, and bursting with fruity and zesty flavour. I combine flour, sugar, eggs, butter, lemon zest, and buttermilk for a fluffy base, gently folding in chopped strawberries tossed with flour to prevent sinking. Baked in a bundt pan, it comes out golden with ridged edges that make each slice look beautiful. I drizzle a simple lemon glaze on top to enhance the citrus notes. Perfect for tea, brunch, or gatherings, this cake is simple to make yet feels special, bringing sweetness, freshness, and joy to any occasion.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
🛒 Ingredients
280g plain flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
225g unsalted butter, softened
200g granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 2 lemons
240ml buttermilk
200g fresh strawberries, chopped
2 tbsp plain flour (for strawberries)
Optional Glaze:
100g powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and grease bundt pan.
- Sift together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until pale and fluffy. Add eggs one at a time, vanilla, and lemon zest.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Toss strawberries in flour and fold into batter.
- Pour batter into pan and bake 50–60 minutes, until skewer comes out clean.
- Cool 15 minutes, invert onto wire rack, and optionally glaze with lemon icing.
📝 Notes
Use fresh strawberries and lemon zest for best flavour. Chill cake before glazing if desired. Bundt pan must be greased well for easy release.
🍽️ Nutrition
Approx. 350 calories per slice
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Sugar: 28g
Fiber: 2g
Fresh Strawberry Lemon Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Fresh Strawberry Lemon Bundt Cake is tender, moist, and bursting with fresh strawberries and lemon zest. Perfect for tea, brunch, or any special occasion, it combines the sweet, juicy flavour of strawberries with a bright, zesty lemon aroma for a cake that looks beautiful and tastes incredible.
Ingredients
- 280g plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 225g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 240ml buttermilk
- 200g fresh strawberries, chopped
- 2 tbsp plain flour (for strawberries)
- Optional Glaze: 100g powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest
Instructions
- Preheat oven to 175°C (350°F) and grease bundt pan.
- Sift together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until pale and fluffy. Add eggs one at a time, vanilla, and lemon zest.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Toss strawberries in flour and fold into batter.
- Pour batter into pan and bake 50–60 minutes, until skewer comes out clean.
- Cool 15 minutes, invert onto wire rack, and optionally glaze with lemon icing.
Notes
Use fresh strawberries and lemon zest for best flavour. Chill cake before glazing if desired. Bundt pan must be greased well for easy release.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
Baking this Fresh Strawberry Lemon Bundt Cake fills my kitchen with joy. The combination of strawberries and lemon creates a cake that’s lively yet comforting. Every slice feels like a little celebration.
I love sharing it with family and friends, watching their eyes light up with each bite. It’s proof that simple ingredients and a little care can create something truly special.
This cake isn’t just dessert it’s a way to bring people together, share moments, and create sweet memories that last.