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Lemon Strawberry Bundt Cake

Hello world – meet Ollie!

Just four short weeks ago, we adopted this adorable bundle of love. His big brother, Bear, has been more than excited to have an extra four paws running around the house and they have certainly caused a lot of chaos for us! Ollie came to us from a shelter down in Georgia and has certainly been one big adventure. Our first dog, Bear, was always very calm and timid – meaning we had him trained and in a routine in no time flat. Ollie has been a whole separate monster to tackle. He has no off switch at all – we can take him for a 3 mile walk and as soon as it’s over, he’s back up and running! It’s safe to say that we cherish every fleeting moment of peace that we can find these days.

I think what I love the most about Ollie is that he has become my perpetual shadow. Whether I’m baking in the kitchen or folding laundry, he follows me everywhere. It makes late-night baking sessions much more entertaining to have a sweet little tail wagging every time you turn around. Plus, it makes picking up scraps off the floor must less of a hassle when you have a mini dog vacuum wandering around. I often call Ollie my little ‘kitchen puppy’ because as it’s where I spend 90% of my free time, it’s also where he spends 90% of his free time.

This lemon cake is dense and fluffy with the perfect sweet and tart bite to make for a delicious weekend treat. Plus, all of the light, fruity flavors make it the perfect brunch treat – because who doesn’t want cake for breakfast, am I right? The trickiest thing to remember with this cake is that adding fresh fruit to a batter like this can add to some under-baked spots which is why it is essential to go with a low and slow bake. Giving the strawberries plenty of time to set up with the batter is essential to the perfect ooey-gooey, delicious cake.

When it comes to the glaze – it can be tricky to master this, especially on your first few tries! Getting to the right consistency is all about intuition. You want to make sure it’s thin enough to smoothly drizzle over the cake, but you also want to make sure that it’s thick enough to really spread over your cake. If you make it too thin, it will get absorbed into the cake and make a spongy texture on the top of your bundt. Start with a splash of milk and whisk it until the glaze just drips off of the whisk when you hold it in the air!

Once your glaze dries, it should form a sweet and slightly crunchy crust on your bundt cake to add some much-needed freshness to this dense and rich cake.

So before the weather gets too chilly for the season, stop by the store, pick up some fresh fruit & get to baking!

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Lemon Strawberry Bundt Cake

Ingredients

Lemon Cake

  • 3 1/2 +1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 cups unsalted butter room temp
  • 2 1/2 cups sugar
  • 4 eggs room temp
  • 1 cup buttermilk
  • 2 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 8 oz fresh strawberries thinly sliced + dried
  • 1/3 cup flour

Lemon Glaze

  • 2 cups powdered sugar
  • 2-3 tbsp. lemon juice
  • 1 tbsp. lemon zest
  • 1 splash milk

Instructions

Lemon Bundt Cake

  1. Prep the strawberries - Before baking, slice your strawberries into small slices or chunks. Lay them out on paper towels and set aside to dry fully.

  2. Preheat the oven to 325 degrees. Grease a bundt pan and set aside.

  3. In a medium-sized bowl, whisk together 3 1/2 cups of the flour, baking soda and salt. Set aside.

  4. In the bowl of a stand mixer or using a hand mixer, beat together the softened butter and sugar until light and fluffy. Add in the eggs one by one, combining well after each addition.

  5. Alternate adding the dry ingredients and the buttermilk into the sugar mixture - be sure to begin and end with the flour.

  6. Once combined, add in the lemon zest and lemon juice until just combined.

  7. Toss the remaining 1/4 cup flour with strawberries. Using a rubber spatula, gently fold the strawberries into the cake batter being careful not to overmix.

  8. Pour the batter into the greased bundt pan. Cover with foil and bake for ~60 minutes. Remove the foil from the pan, and bake for an additional 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.

  9. Let the pan cool for about one hour at room temperature. Once cooled, use a knife to loosen the cake from the pan (be sure to get the center side, too!) and flip it over quickly. Tap the pan on your stand a few times until the cake comes loose!

Lemon Glaze

  1. To make the glaze, add the powered sugar to a large bowl and add in the lemon juice and zest. Whisk everything together until smooth. Add milk as necessary until the glaze has thinned out.

  2. Slowly drizzle the glaze over the cooled bundt cake and allow it to drizzle down the sides.

  3. Top with homemade whipped cream, fresh strawberries, lemon slices and mint for some extra flare and freshness!

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