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Lemon Bundt Cake with Strawberry Garnish

Lemon Bundt Cake with Strawberry Garnish

Lemon Bundt Cake with Strawberry Garnish is a light and refreshing dessert that perfectly balances the tangy zest of lemons with the natural sweetness of fresh strawberries. Its airy texture and bright flavor make it ideal for any occasion, from casual gatherings to special celebrations. This cake is easy to make and visually stunning, making it a showstopper on any dessert table.
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Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups of all-purpose flour
  • 1 ½ cups of granulated sugar
  • 1 cup of unsalted butter softened
  • 4 large eggs
  • 1 tablespoon of lemon zest
  • ¼ cup of lemon juice
  • 1 ½ teaspoons of baking powder
  • 1 cup of whole milk
  • Fresh strawberries for garnish
  • Powdered sugar optional for dusting

Equipment

  • Bundt pan
  • Electric mixer or whisk
  • Mixing bowls (large and medium)
  • Whisk
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease and flour the Bundt pan.
    Lemon Bundt Cake with Strawberry Garnish
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
  3. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  4. Pour the batter into the prepared Bundt pan and bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, garnish with fresh strawberries and dust with powdered sugar if desired.
    Lemon Bundt Cake with Strawberry Garnish

Notes

  • For a twist, try adding a lemon-lavender glaze or herbs like rosemary to the batter for added flavor.
  • The cake can be made ahead of time and stored at room temperature for up to 3 days or frozen for up to 3 months (without the garnish).
  • If using frozen strawberries, ensure they are thawed and drained well to avoid excess moisture.Lemon Bundt Cake with Strawberry Garnish