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Does anything say springtime more than the unstoppably combination of strawberry and lemon? Yes…cake! Celebrate the magic of spring, warm weather, and blooming flowers with this delicious strawberry lemon bundt cake. Topped with a simple lemon cream cheese frosting and an even easier strawberry glaze, this cake is sweet, tart, moist, and totally cartable! A bright reminder the spring has sprung, this cake is perfect for luncheons, potlucks, cookouts, or even a sweet treat for that special lady in your life on Mother’s Day.
Strawberry Lemon Bundt Cake
I have avidly admitted that I am no baker. The precision, the science, it is all over my head. And that is exactly why I LOVE this recipe. Aside from the fact that it is mostly butter and sugar (YUMM!), there is very little precise measurement involved. Half of the ingredients are pre-measured which helps a ton. To begin, preheat the oven to 350 and grease and flour a bundt pan.
While the oven heats, prep the batter. In a stand mixer with a whisk attachment, beat together 3 sticks (1 1/2 cups) of unsalted softened butter and 1 block (8oz) of softened cream cheese on medium speed until the mix is light and fluffy, about 2 minutes. Add in 2 1/2/ cups of granulated sugar and beat on high speed for another 3 minutes until fluffy. Turn the speed to low and add 6 eggs in, one at a time, adding the next after each is fully incorporated.
Next, add in the 1 tsp lemon and 1/2 tsp vanilla extracts and the zest 2 lemons (2-3 tsp). Mix on low until everything is fully incorporated. In a separate bowl, sift together 3 cups of cake flour, 2 1/2 tsp baking powder, and 1 tsp of salt. With the mixer on low, slowly add in cake flour mix to the butter mixture, mixing until all of the flour is incorporated. Finally, remove the bowl from the mixer stand and fold in 1 1/2 cups of diced fresh strawberries with a rubber spatula.
Bake the cake for 1 hour 10-20 or until a toothpick comes out clean. Place the bundt pan on a cooling rack for 20-30 minutes, and when it is cool enough to handle, invert the pan onto the cooling rack, lift off the pan, and allow the cake to cool completely. Refrigerate and serve cold if desired. The cake is great as is (ask my husband who ate all of the cake crumbs!) but even better with some frosting!
Lemon Cream Cheese Frosting
While your cake is cooling completely, let’s whip up a simple lemon cream cheese frosting! I will say this ahead of time, double this recipe! You will want to slather this on everything! But for now, let’s just make a cake! Start by adding 12 oz (1 1/2 bricks) of softened cream cheese to a stand mixer or a large bowl (if using a hand mixer). On medium high speed, beat the cream cheese until it is is fluffy, about 2 minutes. Turn the speed down to low and slowly pour in 4 cups of powdered sugar. The mixture will look thick and sticky, but that is okay, we can fix that.
Add in 1 tsp of lemon extract, 2 tsp of lemon zest, and 3-4 tbsp of lemon juice (one at a time to control the consistency). The frosting should be thick and fluffy, but not pasty. If it is still too sticky, add in more powdered sugar, 1/4 cup at a time. If it becomes too thick, add in another tbsp or two of lemon juice. When you reach your desired consistency, load the frosting into a large piping or gallon ziplock bag, and pipe all over the top of your completely cooled cake.
Strawberry Glaze
This strawberry lemon bundt cake is the bomb.com, but honestly, the strawberry is not center stage just yet! So let’s amp it up! To make a strawberry glaze that goes right over the top of this whole delicious cake! To start, look right into your pantry and grab a jar of strawberry preserves. Spoon 1/3 cup of it into a small saucepan and heat over medium low until the preserves break down into a liquid. Squeeze in the juice of one lemon, and then whisk in 1 1/2 cups of powdered sugar.
Keep whisking until all of the sugar has dissolved (the glaze will turn from pastel pink to a more translucent pink). Drizzle the glaze right over the frosting that is topping your strawberry lemon bundt cake. Garnish with more fresh strawberries and slices of lemon and serve immediately, or refrigerate for at least 1 hour to chill the cake and allow the glaze to set completely. No matter how you eat it or who you serve it too, this strawberry lemon bundt cake is a springtime smash!
Want More Dessert Ideas?
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- Cinnamon Whiskey Cupcakes
- White Chocolate Raspberry Cheesecake
- Cinnamon Toast Crunch Marshmallow Cookies
- Triple Chocolate Mocha Brownies
- Cinnamon Apple Cream Cheese Bundt Cake
Strawberry Lemon Bundt Cake
Ingredients
- 1½ lbs unsalted butter (3 sticks) softened
- 8 oz cream cheese softened
- 2½ cups granulated sugar
- 6 large eggs
- 2 tsp lemon zest
- 1 tsp lemon extract
- ½ tsp vanilla extract
- 3 cups cake flour
- 2½ tsp baking powder
- 1 tsp salt
- 1½ cups fresh strawberries diced
Lemon Cream Cheese Frosting
- 12 oz cream cheese softened
- 4 cups powdered sugar
- 3-4 tbsp lemon juice
- 1 tsp lemon extract
- 2 tsp lemon zest
- ⅓ tsp salt
Strawberry Glaze
- ¼ cup strawberry preserves
- 1½ cups powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat the oven to 350°
- In a stand mixer with a whisk attachment, beat together the butter and cream cheese on medium speed until the mix is light and fluffy, about 2 minutes.
- Add in sugar and beat on high speed for another 3 minutes until fluffy.
- Turn the speed to low and add the eggs in, one at a time, adding the next after each is fully incorporated
- Next, add in the extracts and zest and mix until incorporated.
- In a separate bowl, sift together flour, baking powder, and salt
- With the mixer on low, slowly add in cake flour mix, mixing until all of the flour is incorporated. Finally, remove the bowl from the mixer stand and fold in the strawberries with a rubber spatula
- Grease a bundt pan and pour in the batter, smoothing the top so it is flat
- Bake for 1 hour 10-20 or until a toothpick comes out clean
Lemon Cream Cheese Frosting
- In a stand mixer or in a bowl with a hand mixer, beat the cream cheese until fluffy.
- Slowly add in the powdered sugar a little at a time until fully incorporated.
- Add in salt, zest and extract and whip until incorporated.
- Add to a large piping bag and pipe over the top of the cooled cake
Strawberry Glaze
- Melt the preserves in a saucepan over medium low heat or in a microwave safe bowl for 30 seconds.
- Whisk in powdered sugar until dissolved. Add in milk 1 tbsp at a time or until it has reached the desired consistency.
- Pour glaze over the cream cheese frosting. Allow it to set and serve.
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