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
Scale
- 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