Lemon Bundt Cake with Strawberry Garnish
250kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup milk
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- For the Strawberry Garnish:
- Fresh strawberries hulled and halved
- Fresh mint leaves optional
Equipment
- Bundt cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring spoons and cups
- Knife for slicing
Method
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In another large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
- Add eggs and flavoring: Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Combine with the dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
- Bake: Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Prepare the glaze: While the cake is cooling, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Glaze the cake: Once the cake has cooled slightly, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Garnish and serve: Decorate the top with fresh strawberries and mint leaves. Let the cake rest for a few minutes before slicing and serving.
Notes
- You can make the glaze ahead of time and store it in the fridge.
- For an extra burst of lemon flavor, add more lemon zest to the cake or glaze.
- This cake pairs beautifully with a cup of tea or coffee.
