Capture the essence of summer with this Strawberry Lemonade Bundt Cake, a bright and flavorful dessert that delights from the first bite. Infuse the batter with rich sour cream and smooth avocado oil to create a tender, moist crumb. Fold in fresh strawberries to add bursts of natural sweetness throughout. Soak the warm cake in a zesty lemon syrup to deepen its citrusy flavor. Drizzle a fresh strawberry glaze over the top to finish with a vibrant, fruity flourish. Serve and savor a slice of sunshine in every bite.
If you prefer chocolate cake, you have to try my easy and decadent Chocolate Cherry Cake. Prepare a super easy dessert with my Strawberry Peach Crisp or use strawberries in a savory recipe like my Strawberry Dressing Spinach Salad. Big fan of lemon? Than you have to try my Greek Chicken with Lemon Rice for an easy weeknight dinner.
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Ingredients
Find below the list of ingredients for my Strawberry Lemonade Bundt Cake.
- Granulated Sugar
- Lemon Zest and Juice
- Large Eggs
- Avocado Oil
- Sour Cream
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Salt
- Fresh Strawberries
- Icing Sugar
See recipe card for quantities.
Prepare the Bundt Pan
Start by preheating your oven to 350F. For this Bundt cake, you will need a 10-inch (12-cup) cake mold, although you can also use a 9-inch Bundt pan. If using a smaller pan, make sure to not overfill it, baking the excess in muffin molds.
- Use non-stick spray to coat the inside of the Bundt pan. Make sure that the center cone is also sprayed.
- Dust a very fine layer of flour with a small sifter on the inside bottom and sides of the mold. Tap the mold gently upside down against the counter to remove any excess flour deposits.
Make the Cake Batter
- Combine in a large mixing bowl, the granulated sugar and lemon zest. Stir until well combined to extract the oil from the zest into the sugar.
2. Whisk the avocado oil into the sugar until smooth. Add the eggs and whisk until batter is smooth again.
- Add the sour cream and vanilla to the wet ingredients and whisk until well combined and smooth.
- Combine in a separate bowl, the flour, baking powder, and salt. Use a small whisk or fork to stir the dry ingredients.
5. Add the dry ingredients to the bowl of wet ingredients. Use the whisk to stir the two together, until combined, but still slightly lumpy.
6. Stir a tablespoon of flour in with the chopped strawberries, until coated.
7. Add the floured strawberry pieces to the cake batter. Fold them in until well distributed in the batter.
8. Scoop the batter into the prepared Bundt cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes.
Soaking the Bundt Cake
- Use a large fork to poke hole through the top of the Bundt cake.
2. Bring the syrup ingredients to a simmer in a small sauce pan to dissolve the sugar. Pour the warm syrup over the top of the cake. Let the cake cool completely in the pan.
Icing the Bundt Cake
- While the cake cools completely, prepare the strawberry icing. Blend the remaining strawberry pieces into a puree.
2. Combine in a small bowl, ⅓ cup of strawberry puree, lemon juice, and icing sugar. Whisk until smooth.
Once the cake has completely cooled, flip it over onto a large plate or cake stand. Drizzle the strawberry icing over the top of the Bundt cake to cover it evenly.
Substitutions and Variations
- Berries - Replace the strawberries in the cake with fresh blueberries or raspberries. If using frozen berries, make sure to thaw them out completely and drain as much excess liquid from them before incorporating into the batter.
- Citrus - Play around with flavor profiles by using lime or grapefruit.
- Greek Yogurt - Substitute the sour cream with Greek yogurt.
Storage
Store your Strawberry Lemonade Bundt Cake in an airtight container at room temperature for up to 2 days. Transfer it to the refrigerator if keeping it longer, and enjoy within 5 days for optimal freshness. Allow the cake to come to room temperature before serving to restore its soft texture. Wrap individual slices tightly in plastic wrap to freeze, then place them in a sealed container or freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently before serving to enjoy it at its best.
Recipe
Strawberry Lemonade Bundt Cake
Equipment
- 10-inch Bundt pan 12-cup Bundt Pan
Ingredients
Cake Batter
- 1 ½ cup Granulated Sugar
- 2 tablespoon Lemon Zest from 2 large lemons
- ¾ cup Avocado Oil
- 5 large Eggs room temperature
- 1 ½ cup Sour Cream
- 2 teaspoon Vanilla Extract
- 2¼ cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 2 cups Fresh Strawberries chopped
- 1 tablespoon All Purpose Flour for the strawberries
Lemon Syrup
- ¼ cup Granulated Sugar
- ⅓ cup Lemon Juice from the 2 lemons
Strawberry Icing
- ⅓ cup Strawberry Puree
- ½ tablespoon Fresh Lemon Juice
- 2 cups Icing Sugar
Instructions
Preparing the Bundt Pan
- Start by preheating your oven to 350F. For this Bundt cake, you will need a 10-inch (12-cup) cake mold, although you can also use a 9-inch Bundt pan. If using a smaller pan, make sure to not overfill it, baking the excess in muffin molds.
- Use non-stick spray to coat the inside of the Bundt pan. Make sure that the center cone is also sprayed.
- Dust a very fine layer of flour with a small sifter on the inside bottom and sides of the mold. Tap the mold gently upside down against the counter to remove any excess flour deposits.
Preparing the Cake Batter
- Combine in a large mixing bowl, the granulated sugar and lemon zest. Stir until well combined to extract the oil from the zest into the sugar.1 ½ cup Granulated Sugar, 2 tablespoon Lemon Zest
- Whisk the avocado oil into the sugar until smooth. Add the eggs and whisk until batter is smooth again.¾ cup Avocado Oil, 5 large Eggs
- Add the sour cream and vanilla to the wet ingredients and whisk until well combined and smooth.1 ½ cup Sour Cream, 2 teaspoon Vanilla Extract
- Combine in a separate bowl, the flour, baking powder, and salt. Use a small whisk or fork to stir the dry ingredients.2¼ cups All Purpose Flour, 1 tablespoon Baking Powder, 1 teaspoon Salt
- Add the dry ingredients to the bowl of wet ingredients. Use the whisk to stir the two together, until combined, but still slightly lumpy.
- Stir a tablespoon of flour in with the chopped strawberries, until coated.2 cups Fresh Strawberries, 1 tablespoon All Purpose Flour
- Add the floured strawberry pieces to the cake batter. Fold them in until well distributed in the batter.
- Scoop the batter into the prepared Bundt cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes.
Soaking with Lemon Syrup
- Use a large fork to poke hole through the top of the Bundt cake.
- Bring the syrup ingredients to a simmer in a small sauce pan to dissolve the sugar. Pour the warm syrup over the top of the cake. Let the cake cool completely in the pan.¼ cup Granulated Sugar, ⅓ cup Lemon Juice
Icing the Cake
- While the cake cools completely, prepare the strawberry icing. Blend the remaining strawberry pieces into a puree.⅓ cup Strawberry Puree
- Combine in a small bowl, ⅓ cup of strawberry puree, lemon juice, and icing sugar. Whisk until smooth.½ tablespoon Fresh Lemon Juice, 2 cups Icing Sugar
- Once the cake has completely cooled, flip it over onto a large plate or cake stand. Drizzle the strawberry icing over the top of the Bundt cake to cover it evenly.
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