This Strawberry Lemon Bundt Cake is a moist, sweet and tangy dessert that’s perfect for celebrating spring and summer days. This delicious cake is made with fresh strawberries and lemon zest, giving it a refreshing flavor that’s sure to please. The cake is baked in a classic Gugelhupf pan, creating a beautiful, decorative shape that makes it perfect for serving on different occasions.
How to Make Strawberry Lemon Bundt Cake
The recipe for this Gugelhupf is quick and easy to prepare. With just a few simple ingredients and some basic baking techniques, you can make a gorgeous cake that is sure to impress.
First, make sure you grease your Gugelhupf pan well and dust it with flour so that it comes out easily after baking.
Prepare the strawberry cake batter
Start by whisking the dry ingredients together and use a blender to puree the fresh strawberries and set aside.
Continue by mixing the butter with sugar, oil, lemon zest and vanilla until smooth and creamy. Add the eggs one at a time and mix until well incorporated. Gradually add the flour mixture, alternating with the buttermilk and strawberry puree. At this point you can add the red color if you want your cake to be a stronger pink color. This is optional.
Finally, mix the chopped strawberries with some flour and carefully work them into the strawberry dough. You can omit them too, but I love how they add fruity flavor and texture to every bite.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean. It may take around 60-70 minutes.
Once the cake is baked to perfection, flip and let cool completely on a wire rack.
Prepare the white chocolate and lemon ganache
Melt the white chocolate and cream over a water bath over low heat. It’s important to let it cool until it thickens slightly. If you try to glaze the cake right away it will flow off the cake. Glaze the Bundt cake and decorate with fresh strawberry halves.
You can use other icings, or leave out the icing and just dust the cake with powdered sugar.
Whether you serve this Strawberry Lemon Bundt Cake for dessert or enjoy a slice with a cup of tea in the afternoon, it will delight your taste buds. With its fresh, fruity flavor and beautiful presentation, this cake makes a wonderful addition to any spring or summer menu.
I hope you will try this refreshing Strawberry Lemon Bundt Cake. Don’t forget to tag me on Instagram if you try it because I enjoy seeing how it turns out for you. Enjoy!
Other easy strawberry desserts
If you are looking for easy strawberry desserts, you can also try this Easy Strawberry Cake. It’s a moist and flavorful cake that’s bursting with summer flavor. This Strawberry Crumble Cake is another moist buttery cake filled with a generous amount of strawberries and topped with a crunchy streusel. I also highly recommend making these Easy Strawberry Oat Crumble Bars. These bars have a perfect blend of fresh strawberries and crunchy oat crumble to satisfy your sweet cravings. For more strawberry recipes, visit our collection of strawberry recipes.
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Strawberry Lemon Gugelhupf
This Strawberry Lemon Bundt Cake is a moist, sweet and tangy dessert that’s perfect for celebrating spring and summer days. This delicious cake is made with fresh strawberries and lemon zest, giving it a bright and refreshing flavor that’s sure to please.
- 9 oz (250 g) fresh strawberries puree
- 1/2 Cup (113 g) unsalted butter at room temperature
- 1/2 Cup (110 g) vegetable oil
- 1½ Cup (300g) sugar
- 4 eggs
- 1 tsp (5g) Vanilla Extract
- 1 tablespoon Lemon peel zest of a lemon
- 3 cups (375 g) all-purpose flour
- 2½ tsp (10 g) baking powder
- 1 tsp (5g) salt
- 1 Cup (240g) buttermilk
- red food coloring Optional
- 7 oz (200 g) fresh strawberries cut into smaller pieces
- 1 tablespoon (10g) flour toss with the strawberries
White Chocolate Lemon Ganache
- 5.5 oz (160 g) white chocolate
- 1/3 Cup (80 g) whipping cream
- Lemon zest of a lemon
Prepare the strawberry cake batter.
Preheat the oven to 350F (180C). Butter a 25 cm Bundt cake tin and dust with flour.
In a large bowl, whisk together the flour, salt, and baking powder. Put aside.
Use a blender to puree the 250g fresh strawberries.
In another bowl, cream butter with sugar and vegetable oil. Add vanilla extract and lemon zest and mix.
Work in the eggs one at a time. With mixer on low, gradually add buttermilk, strawberry puree, and flour mixture, one at a time, until well incorporated. Add the red food coloring at this point, if using. Put aside.
In a medium bowl, add the 200g chopped strawberries and a tablespoon of flour. Throw to cover. Carefully work the strawberries into the strawberry batter.
Pour the batter into the prepared pan and flatten the top.
Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly on a wire rack in the pan for about 10-15 minutes. Turn over and cool completely.
Prepare the white chocolate lemon ganache.
Place chocolate and cream in a heatproof bowl and set over a saucepan of simmering water. Melt over low heat.
Add lemon zest and mix.
Allow the ganache to cool so it thickens slightly before frosting the cake.
Pour the ganache over the strawberry ring cake. Refrigerate to set slightly before serving.
Decorate with fresh strawberry halves. Enjoy!
Portion: 1 serving of 14Calories: 401kcalCarbohydrates: 50.9GProtein: 5.8GFat: 20.3GSaturated Fatty Acids: 8.7GCholesterol: 71mgSodium: 232mgPotassium: 225mgFiber: 1.4GSugar: 29.1GCalcium: 89mgIron: 2mg