Lactose-free strawberry bundt cake: a soft and fragrant cake perfect for any time of day. This recipe was almost accidental, born from a small leftover of already seasoned strawberries we didn’t eat at lunch. In the evening, fruit tends to change texture and is no longer so inviting to eat on its own… but in the kitchen, nothing is wasted! So I thought of using them to enrich my classic bundt cake, replacing milk with a puree of strawberries blended with all their juice, made even more fragrant thanks to sugar and lemon. The result? A soft, perfectly moist bundt cake naturally lactose-free, perfect for breakfast, but also to enjoy as a snack or after dinner. The best part is that it stays soft for several days if kept in a cake container with a lid. A simple and smart recipe, that smells like home and goodness.
For bundt cake lovers, I also remind you of other tasty ideas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 350.71 (Kcal)
- Carbohydrates 43.97 (g) of which sugars 22.93 (g)
- Proteins 5.56 (g)
- Fat 18.39 (g) of which saturated 2.99 (g)of which unsaturated 14.66 (g)
- Fibers 0.97 (g)
- Sodium 26.19 (mg)
Indicative values for a portion of 101 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 1 1/2 cups strawberries (pureed)
- 1 cup vegetable oil
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
Tools
- 1 Electric Whisk
- 1 Bundt Cake Pan
- 1 Immersion Blender
Preparation
First, I blended the strawberries with an immersion blender, using all the juice they released because I had already seasoned them with sugar and lemon. Once the puree was ready, I weighed all the ingredients and placed them on the workbench to have everything ready and make the batter quicker and more practical to prepare.
To prepare the batter, you can use a stand mixer with a whisk, or – as I did – a large bowl and electric whisks. Start by breaking the eggs into the bowl, add the sugar and beat well until you get a light, fluffy, and frothy mixture. While continuing to mix, add the strawberry puree, then the vegetable oil, and finally the sifted flour, adding it a little at a time to avoid lumps. Lastly, incorporate the baking powder. When the batter is smooth and homogeneous, pour it into the bundt cake mold, which I recommend greasing and flouring in advance.
Bake in a preheated static oven at 350°F for about 35 minutes. Before removing, always perform the toothpick test: if it comes out dry, the bundt cake is ready!
NOTES
For this recipe, I used strawberries seasoned with sugar and lemon, but fresh strawberries are also fine. If you want, you can also add some diced strawberries directly into the batter to find bits of fruit once cooked.
The strawberry bundt cake stays soft for several days; just keep it under a cake dome or in a container with a lid.
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use frozen strawberries to make the bundt cake?
Yes, you can use frozen strawberries! I recommend letting them thaw completely and then blending them with their juice. To get a more intense flavor, you can add a teaspoon of lemon juice and a tablespoon of sugar before blending, just as you would with fresh ones.
