{"id":28628,"date":"2023-03-27T19:20:47","date_gmt":"2023-03-27T13:50:47","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=28628"},"modified":"2024-08-30T17:09:28","modified_gmt":"2024-08-30T11:39:28","slug":"strawberry-lemon-bundt-cake","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/strawberry-lemon-bundt-cake\/","title":{"rendered":"Strawberry Lemon Bundt Cake"},"content":{"rendered":"\n

Fresh and light, this is the best strawberry lemon Bundt cake<\/strong> recipe to celebrate Spring! Moist, and soft, this strawberry cake is full of fresh and vibrant strawberry and zesty lemon flavors!<\/p>\n\n\n\n

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With strawberries about to bid us adieu, I decided to bake a supremely moist Bundt cake with a fresh vibe. And I am so pleased with how the eggless cake turned out that I had to<\/em> share it with you!<\/p>\n\n\n\n

This is a straightforward and very delicious lemon strawberry Bundt cake recipe. The zesty lemon and sweet berries are a match made in dessert heaven. I hope this lovely cake makes your mouth pucker with joy! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Burst of Fresh Strawberry Flavor:<\/strong> Imagine a cake that's like biting into a juicy, ripe strawberry in every single slice. This bundt cake captures the essence of fresh strawberries, making it the perfect treat for anyone who loves that naturally sweet, slightly tangy flavor.<\/p>\n\n\n\n

Visually Stunning Centerpiece:<\/strong> Perfect for special occasions or simply when you want to impress guests, this cake is a showstopper!<\/p>\n\n\n\n

Easy Yet Impressive:<\/strong> This cake is surprisingly easy to make. The recipe is straightforward, with simple ingredients and minimal steps.<\/p>\n<\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Strawberries:<\/strong> I love using fresh strawberries for this cake, but you can use frozen ones too.<\/p>\n\n\n\n

Buttermilk:<\/strong> You can use store-bought or make your own like I did by combining milk and vinegar and setting it aside for 5-10 minutes until it curdles. This is a great substitute for eggs and also makes the cake crumb tender and soft.<\/p>\n\n\n\n

Flour:<\/strong> All-purpose or \"plain\" flour is the best for this strawberry cake recipe. You can switch to wholewheat flour if you prefer. <\/p>\n\n\n\n

Butter:<\/strong> For a wonderful, rich texture and flavor.<\/p>\n\n\n\n

Sugar:<\/strong> Caster sugar ( or superfine sugar) is what I used for this recipe. You can make your own by grinding granulated sugar to a finer consistency.<\/p>\n\n\n\n

Lemon:<\/strong> We are using lemon juice, zest, and also lemon oil or extract here to make the cake super lemony!<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Recipe Variations<\/h2>\n\n\n\n

Vegan:<\/strong> Replace the milk and butter with plant-based milk<\/a> and butter to make a vegan strawberry lemon Bundt cake. If coconut oil is more accessible, then use that.<\/p>\n\n\n\n

Add-ins:<\/strong> In the mood to add a textural dimension and nutty depth to the eggless strawberry cake recipe? Throw in some chopped almonds as I did in my strawberry dump cake<\/a>; they\u2019ll pair deliciously with strawberries. You can also add cream cheese to the batter, as in this strawberry cream cheese pound cake recipe<\/a>!<\/p>\n<\/div>\n\n\n\n

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How To Make Strawberry Lemon Bundt Cake<\/h2>\n\n\n\n

Step 1:<\/strong> To start making the Bundt cake with strawberries, set your oven to preheat and then really, really grease the pan. I take my time, using my fingers to get every nook and cranny, and if need be, I go in again with a brush. Never rush greasing. It\u2019s the most important step of the Bundt cake recipe.<\/p>\n\n\n\n

Step 2:<\/strong> Since it\u2019s an eggless Bundt cake, make the buttermilk by mixing 3\/4th cup of milk with a tablespoon of vinegar. Set it aside.<\/p>\n\n\n\n

Step 3:<\/strong> Meanwhile, sift together all-purpose flour with baking powder and baking soda.<\/p>\n\n\n\n

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Step 4<\/strong>: In a separate bowl, cream softened butter with caster sugar until smooth and fluffy. Add vanilla extract and either pure lemon oil or lemon extract (absolutely optional).<\/p>\n\n\n\n

Step 5:<\/strong> To this creamed butter, we add the dry ingredients and buttermilk in stages, starting and ending with flour.<\/p>\n\n\n\n

So, you go like this: take 1\/3 of the dry ingredients, mix, pour part of the buttermilk, mix again, follow with another 1\/3 of the dry ingredients, mix, add the leftover buttermilk, mix again, and finally take the last of the dry ingredients and do one final mix to form a thick, smooth batter with no visible dry streaks.<\/p>\n\n\n\n

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Step 6:<\/strong> Fold in lemon zest, lemon juice, and chopped strawberries (that I tossed in a little flour, so they don\u2019t sink to the bottom) into the lemon strawberry Bundt cake batter.<\/p>\n\n\n\n

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Step 7:<\/strong> Transfer the batter to a greased pan, and then bake until a skewer inserted comes out clean (or with a few moist crumbs attached).<\/p>\n\n\n\n

Step 8:<\/strong> Let the cake cool before you turn it over on a serving platter.<\/p>\n\n\n\n

Final step:<\/strong> Dig in as-is (or oomph it up with lemon glaze).<\/p>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n