Strawberry Lemonade Bundt Cake!

Happy spring!!!! I decided that for this blog, I’m going to do a special recipe for each season that makes me think of that season. Today, it is officially springtime, so this is my recipe for combining the two most spring-y ingredients, I could think of, strawberry and lemon!!!! The flavors together make the yummiest combination in a light and fluffy cake, especially topped with a lemon glaze. Enjoy!!!

Strawberry Lemonade Bundt Cake!

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins

Ingredients

For the cake:

  • cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup sugar
  • ½ tsp salt
  • cup frozen strawberries
  • ½ cup non-dairy milk
  • ½ cup vegetable oil
  • ½ cup lemon juice
  • 3 tbsp lemon zest (about 3 lemons)
  • ½ tsp vanilla extract
  • fresh strawberries, for garnish

For the lemon glaze:

  • 1 ½ cup powdered sugar
  • 2 tbsp lemon juice
  • a splash of water, if needed

Instructions

For the cake:

  • Preheat oven to 350° and grease a bundt cake pan well. (I used coconut oil spray, you can use any oil or margarine.)
  • In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt.
  • Take your frozen strawberries and blend on high until every strawberry is powdered (If you couldn't blend every single one, you can take out the ones that are still whole and snack on them.)
  • In a separate medium bowl, add your blended strawberries, non-dairy milk, vegetable oil, lemon juice, lemon zest, and vanilla extract and whisk until well combined.
  • Add the wet ingredients to the dry and whisk until just combined, try not to overmix.
  • Fill your bundt cake pan with the batter and bake for about 35 minutes, or until a toothpick inserted into it comes out clean.
  • When done, let cool in the pan for at least 30 minutes, then flip over and tap a few times to release from the pan. Let cool completly before icing.

For the lemon glaze:

  • While your cake is cooling, add your powdered sugar into a small bowl and whisk your lemon juice (which can be extra from the lemon juice in your cake) into it with a fork. If the mixture doesn't turn into a pourable glaze, you can add a tiny splash of water to hold it together.

To assemble:

  • Pour your glaze over your cake (or drizzle with a fork for a lighter coating) and enjoy your cake with fresh strawberries or even some coconut whipped cream for garnish. Happy spring!

Leave a Reply

Recipe Rating