Strawberry Bundt Cake
loaf
Easy strawberry bundt cake is full of flavor, made with simple ingredients, and is topped with strawberry lemon glaze that is sweet and citrusy.
loaf
Ingredients
Pound Cake:
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh strawberries hulled and chopped
Glaze:
- 1 ½ cups powdered sugar sifted
- 2 tablespoons melted butter
- 1-2 teaspoons strawberry extract
- 2-3 tablespoons fresh lemon juice
- Heavy cream to thin as needed
Instructions
- Preheat oven to 325°F. Spray a loaf pan or 8-10 cup bundt pan with nonstick baking spray (baking spray with flour).
- In a mixing bowl, whisk together sugar, oil, buttermilk, vanilla extract, and eggs. Whisk vigorously or beat for 1-2 minutes with an electric beater.
- In a separate bowl, sift together flour, salt, baking powder, and baking soda. Remove one tablespoon of flour and add it to the chopped strawberries. Toss the strawberries to coat lightly with the flour.
- Add the rest of the flour mixture to the wet ingredients and stir just until combined - do not overmix.
- Fold the strawberries into the batter.
- Transfer batter into the bundt pan.
- Bake for 55-60 minutes until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.
- Cool for 5-10 minutes and then invert cake onto a cooling rack to cool the rest of the way.
- Beat or whisk together the glaze ingredients until a nice thick drizzling consistency forms. Drizzle the glaze over the cake.
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Notes
Notes:
I used a 10-cup bundt pan. You can also use an 8-cup bundt pan or loaf pan. The baking time will be around the same, but adjust if needed.
Add lemon juice and/or lemon zest to the batter for some extra zing.
The strawberry extract is already slightly tinted and will have a pale pink look. For more vibrance, tint with gel based food coloring.
Tossing the berries in flour keeps them from sinking and helps them stay suspended in the batter.
Nutrition
Calories: 4336kcal | Carbohydrates: 698g | Protein: 51g | Fat: 156g | Saturated Fat: 40g | Polyunsaturated Fat: 68g | Monounsaturated Fat: 38g | Trans Fat: 2g | Cholesterol: 578mg | Sodium: 3191mg | Potassium: 1049mg | Fiber: 10g | Sugar: 497g | Vitamin A: 1828IU | Vitamin C: 96mg | Calcium: 895mg | Iron: 16mg
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