Name: Strawberry Lemonade Bundt Cake
Prep time: 15 min
Cook time: 60 min
Ingredients: 2 cups granulated sugar (400 grams); 1 cup 2% milk; 1 cup vegetable oil (215 grams); 2 large eggs; 2 teaspoons vanilla extract (7 grams); zest of one lemon; 4 cups all-purpose flour (520 grams); 2 teaspoons baking powder (7 grams); 1 teaspoon baking soda (3 grams); 1 teaspoon salt (7 grams); 4 cups diced strawberries (about 1 ½ pounds); 4 tablespoons all-purpose flour; 1 3/4 cups confectioners' sugar; 1/4 cup freshly squeezed lemon juice; 1 zest of one lemon; 1 teaspoon salted butter

Homemade Strawberry Lemonade Bundt Cake gets a flavor burst from real strawberries and lemon zest. You’ll love the fresh lemon glaze on top!

Nothing is more gorgeous than a beautiful bundt cake. This strawberry lemonade bundt cake is no exception! It gets its strawberry lemonade flavor from both strawberries and lemon zest, plus the lemon glaze. It is a deliciously moist, sweet and tangy dessert.

Whether you have fresh garden strawberries or purchase some at the store, this will quickly become a favorite way to celebrate summer.

strawberry lemonade bundt cake on a spatula

Why you’ll love this recipe:

100% homemade cake and glaze.
Uses 4 cups of fresh strawberries fresh lemon zest.
Don’t forget the tangy lemon glaze on top.
This cake makes a beautiful presentation for parties and holidays.

What gives the cake flavor?

This cake boasts a strawberry lemonade flavor. There are 4 cups of fresh strawberries. You’ll also add zest of one lemon in the cake, then a lemon glaze. This will not give a super strong flavor, but rather light, fresh and tangy.

If you’d like to increase the flavor, try using lemon extract in place of the vanilla extract. And I’ve also toyed with the idea of using lemonade instead of milk (or ½ and 1/2), but have not yet tested that. If you try it, let me know how it works!

Fresh Strawberries Vs Frozen Strawberries

Both fresh and frozen strawberries have about the same nutritional value. Frozen strawberries are flash frozen at their peak of ripeness. So often frozen fruits and vegetables have more nutrients than store-bought fresh fruit because grocery store fruits tend to sit for longer.

We have always used fresh strawberries it this cake. Fresh strawberries definitely give it the best flavor.

But can you use frozen strawberries? Sure! I’d give it a try. I recommend defrosting the strawberries and then draining off any water. This will prevent too much moisture from being added to the cake.

How to Make Strawberry Lemonade Bundt Cake

Preheat the oven to 350 degrees Fahrenheit. Grease with shortening and flour a 9” bundt cake pan (10-12 cup capacity). This is the pan I used.
In a medium bowl, stir together the sugar, milk, oil, eggs, vanilla and lemon zest. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just barely combined. Do not overmix! If you overmix, the cake will become tough.
In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the batter into the greased cake pan.
Bake for 60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then loosen the cake with a knife and turn out onto a cake plate to cool completely.

Lemon Glaze

I love this glaze because it coats the bundt cake almost like a glazed cake donut. This makes a good amount of glaze that covers a lot of the outside of the cake with a light layer. If you’d like less glaze, you can make half a recipe.

Simply whisk the ingredients together. The butter adds a delicious richness.

Strawberry Lemonade Bundt Cake

4.84 from 6 votes

Servings 15

Prep Time 15 minutes

Cook Time 1 hour

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Ingredients

For the Cake:

2 cups granulated sugar 400 grams
1 cup 2% milk
1 cup vegetable oil 215 grams
2 large eggs
2 teaspoons vanilla extract 7 grams
zest of one lemon
4 cups all-purpose flour 520 grams
2 teaspoons baking powder 7 grams
1 teaspoon baking soda 3 grams
1 teaspoon salt 7 grams
4 cups diced strawberries about 1 ½ pounds
4 tablespoons all-purpose flour

For the Glaze:

1 3/4 cups confectioners’ sugar
1/4 cup freshly squeezed lemon juice
1 zest of one lemon
1 teaspoon salted butter

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease with shortening and flour a 9” bundt cake pan (10-12 cup capacity).
In a medium bowl, stir together the sugar, milk, oil, eggs, vanilla and lemon zest. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just barely combined. Do not overmix!
In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the batter into the greased cake pan.
Bake at 350 degrees for 60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then loosen the cake with a knife and turn out onto a cake plate to cool completely.
*To make the glaze, combine the powdered sugar, lemon juice, zest and melted butter in a small bowl. Mix until it is smooth.
Once the cake is cool, drizzle the glaze on top of the cake. Slice and serve.
Store the cake in an airtight container in the refrigerator for up to 3 days.

Notes

*This makes a good amount of glaze that covers a lot of the outside of the cake with a light layer. If you’d like less glaze, you can make half a recipe.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**