A fluffy and moist cake filled with strawberry and lemon flavor! This Strawberry Lemonade Bundt Cake is an amazing dessert for any occasion, and perfect for the Spring & Summer months. Made with sour cream, fresh berries, and lemon juice, this cake will leave you speechless!

Strawberry Lemonade in Cake form

Who doesn’t love a good ice-cold lemonade during a warm day! I know I definitely do! The tart yet sweet flavor makes for a great drink. So, I decided to put those same flavors into a dessert! What could be any better than that?

My Strawberry Lemonade Bundt Cake is moist and full of fresh strawberries and lemon flavor! This cake will be a great addition to your next family cookout or function. With each slice, you will be able to taste a little bit of Spring and Summer. But, one slice just won’t be enough! 

FRESH & SEASONAL

This delicious bundt cake was inspired by all of the fresh Spring ingredients coming our way! Spring represents new life and growth. I want to be outside more enjoying my days with friends and family eating good food.

I love a good lemonade during these warmer days, especially a flavored lemonade. But, this time, I decided to make it a cake! All of the fresh berries made me want something sweet and vibrant looking. This cake did just that. I used fresh ingredients and made it all from scratch.

After tasting this cake, I felt like all of the older ladies at my church would be proud. If you have ever had a slice of church lady’s cake, you know what I’m talking about!

Strawberry Lemonade Bundt Cake Ingredients

The ingredients are pretty simple in this recipe. But, here’s a little information to help you understand them better.

Again, some of the ingredients are probably in your pantry and refrigerator.  If not, they are very accessible in pretty much any grocery store.

• Cake Flour: I love using cake flour. It creates such a fluffier and moist end result. My cakes always turn out great with it. If you can't find cake flour, you can do the following: For every 1 cup of all-purpose flour, remove 2 tbsp. Add 2 tbsp of cornstarch to replace the flour. Sift the cornstarch and flour together.

• Baking Powder: The baking powder acts as the leavener for the recipe. Without it, the cake will not rise. You only need 1 tsp for this recipe. 

• Salt: A dash is always necessary for cakes. It is great at balancing the flavors in the cakes and you can’t taste it at all. Just make sure you do not go overboard with it. 

• Butter: The butter needs to be softened whenever you are making cakes. This helps it to fully cream with the sugar. The air that is added from the electric mixer makes the butter and sugar very fluffy. 

• Granulated Sugar: You need sugar to make a cake! It is the sweetener in the recipe. I used about 2 cups total. Make sure to fully cream it with the butter. The two should look very airy if creamed correctly.  

• Eggs: The eggs act as the second binder in the cake. Make sure that the eggs and the rest of the ingredients are at room temperature. This will assist in even baking. 

• Sour Cream: The sour cream acts as one of the liquid components for the recipe. Sour Cream has a high-fat content which will make the cake moister and richer in the end. 

• Lemon Zest & Juice: I have said this many times, fresh is always better! The fresh lemon zest and juice make this cake so flavorful. Try microwaving your lemons for 10 to 20 seconds. This will help you get the most juice possible. 

• Pure Lemon & Vanilla Extracts: The extracts add some extra flavor to the cake, but they are never a substitute for fresh juice and zest. I used more lemon extract than vanilla to make sure the lemon flavor came through. 

• Fresh Strawberries: I used fresh strawberries in the cake and strawberry puree in the glaze. I wanted the lemon cake to shine with just the dash of strawberry just like in strawberry lemonade. The tart lemon and sweet strawberries worked perfectly together. 

• Confectioner's Sugar: Confectioners or powdered sugar are used in most glazes for and frostings. Since it is so fine, it is perfect for making smooth glazes and fluffy frostings. I used a cup and a half for this recipe. 

How to make Strawberry Lemonade Bundt Cake

Now that we have gotten the ingredients out of the way, let’s make this delicious cake! Now, baking isn’t my first love, but this cake made me want to bake even more!

Cakes can be hit or miss depending on how you make them if you don’t know the right steps. But, this cake came out better than I expected!

The full written recipe is below, but here’s an overview.

• Step 1: Always Preheat the Oven and Spray the Pan 1st! Preheat the oven to 350°F. Spray a 10 - 15 cup bundt pan with non-stick baking spray.

• Step 2: Sift the Dry Ingredients. In a large bowl, sift together the cake flour, baking powder, and salt. Hold for later use.

• Step 3: Cream the Butter & Sugar. Using a standing or electric mixer with a paddle attachment, cream together the butter and granulated sugar until light and fluffy (about 3 - 5 minutes).

• Step 4: Mix in the Wet Ingredients. Beat in the eggs one at a time until fully combined. Add the sour cream, lemon zest, lemon juice, pure lemon extract, and pure vanilla extract until fully combined.

• Step 5: Add the Flour and Strawberries. Gradually add in the flour mixture and mix until fully combined. Make sure to scrape the bottom of the bowl every so often. Fold the diced strawberries into the batter. 

• Step 6: Bake the Cake. Add the batter to the greased bundt pan. Place in the oven and bake for 45 - 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Make sure to rotate the cake 35 minutes into the cooking process for even browning.

• Step 7: Make the Glaze. While the cake is baking, puree the strawberries in a blender or food processor. Strain the puree to remove the seeds. Combine the confectioner's sugar, lemon juice, and strawberry puree to create the glaze.  

• Step 8: Cool, Glaze, and Slice! Remove the cake from the oven and allow the cake to cool in the pan for 25 - 30 minutes. Remove the cake from the pan and allow the cake to cool completely. Drizzle the cake with the glaze. Slice and enjoy!

I’d love to hear your feedback about this Strawberry Lemonade Bundt Cake! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

TIPS & TRICKS

Here a just a few baking tips and tricks that will make your Bundt Cakes even better!

• Keep all of the ingredients at room temperature. This will create moist, fluffy, and consistent cakes. Plus, all of the ingredients will work better together when the temperature.

• Do not overbeat or overmix the batter. The less air that you have in the batter, the better. Overmixing will make your cakes less moist and fluffy. You also run the risk of having lots of holes in the cake due to overmixing.

• GET QUALITY INGREDIENTS. Cooking is one thing, but baking is another. You can get away with a lot more when you cook. Baking requires a lot more attention to detail. Fresh ingredients are always better! Trust me, you will taste the difference.

• SET A TIMER! You do not want to overbake your cakes. The longer they stay in the oven, the longer the sugars have to cook. You do not want a bitter cake. You want a nice golden to brown color, nothing more.

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