Strawberry and lemon bundt cake, an easy and quick dessert that’s truly indulgent, with layers of strawberries in the batter that make this fruit bundt incredibly tasty, moist and creamy, with a lovely aroma from fresh lemon zest and juice. The fresh strawberries release their fragrance while baking and it is transferred to the cake, making it truly sublime. The strawberry and lemon bundt is the perfect cake to serve at breakfast but also as an after-meal treat, enjoyable at any time of the day. Great snack for kids, healthy and light with carefully selected ingredients, without preservatives, colorings or other substances that can be harmful in the long run. I reduced the amount of sugar to the essential to keep the cake balanced and not too high in sugars and calories.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients for strawberry and lemon bundt cake
- 2 cups all-purpose flour (250 g)
- 3/4 cup granulated sugar (150 g)
- 3 medium eggs (about 60 g each)
- 3 tbsp + 1 tsp water (50 ml)
- 3 tbsp + 1 tsp lemon juice (50 ml)
- zest of 1 lemon
- cups fresh strawberries (about 300 g)
- 2.5 tsp baking powder (10 g)
- 1/3 cup + 1 tbsp sunflower seed oil (about 100 g)
- butter and flour for the pan
- powdered sugar, to taste
- 1 teaspoon baking soda (bicarbonate)
Tools to prepare the strawberry and lemon bundt cake
- 2 Bowls
- 1 Electric hand mixer
- 1 Bundt pan (ring pan)
- 1 Knife
- 1 Grater
- 1 Citrus juicer
- 4 Paper towels
Preparation steps for strawberry and lemon bundt cake
Let’s start by cleaning the strawberries. Wash them in a bowl with water and a little baking soda, dry them and slice them after removing the stems. Add a little sugar, mix and set aside.
Prepare a 9-inch (about 22–24 cm) bundt pan, buttered and floured.
Grate the lemon zest into a bowl, then extract the juice with a citrus juicer. Now preheat the conventional (static) oven to 356°F.
With the lemon zest, work the sugar with the eggs at room temperature. Beat with the electric beaters at maximum speed for about 5 minutes until you obtain a light and fluffy mixture.
At this point pour the oil in a thin stream while continuing to beat. Then add the flour and baking powder and mix at medium speed. Finally add the water and lemon juice, mix, and your batter is ready.
Pour a layer of batter into the pan, cover with a layer of strawberries, pour more batter and another layer of strawberries, then finish with the remaining batter and one more layer of strawberries. I sliced the strawberries and laid the slices flat on the batter.
Bake for about 45–50 minutes at 356°F. Perform the toothpick test before removing from the oven. Dust with powdered sugar and enjoy. It keeps for days as if freshly made, but since it contains strawberries I recommend consuming it within 3 days.
