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Strawberry Lemonade Bundt Cake

French Kiss Cook
The perfect summer Bundt cake with fresh strawberries, lemon zest, with a lemon syrup soak.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Baking, Dessert
Cuisine American
Servings 8
Calories 749 kcal

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.

Nutrition

Calories: 749kcalCarbohydrates: 108gProtein: 9gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 142mgSodium: 510mgPotassium: 223mgFiber: 2gSugar: 77gVitamin A: 444IUVitamin C: 33mgCalcium: 166mgIron: 3mg
Keyword lemon, strawberry
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