Strawberry Lemon Bundt Cake
This Strawberry Lemon Bundt Cake is a moist, sweet and tangy dessert that is perfect for celebrating spring and summer days. This delightful cake is made with fresh strawberries and lemon zest, giving it a bright and refreshing flavor that is sure to please.
Ingredients
- 9 oz (250g) fresh strawberries , puree
- 1/2 cup (113g) unsalted butter , at room temperature
- 1/2 cup (110g) vegetable oil
- 1 ½ cup (300g) sugar
- 4 eggs
- 1 tsp (5g) vanilla extract
- 1 tbsp lemon zest , zest of a lemon
- 3 cups (375g) all-purpose flour
- 2½ tsp (10g) baking powder
- 1 tsp (5g) salt
- 1 cup (240g) buttermilk
- red food coloring , optional
- 7 oz (200g) fresh strawberries , cut into smaller pieces
- 1 tbsp (10g) flour to toss with the strawberries
White Chocolate Lemon Ganache
- 5.5 oz (160g) white chocolate
- 1/3 cup (80g) whipping cream
- lemon zest of a lemon
For Decoration
- fresh strawberry halves
Instructions
Prepare the strawberry cake batter.
- Preheat the oven to 350F (180C). Butter and dust with flour a 10-inch (25cm) bundt pan.
- In a large bowl whisk flour, salt and baking powder. Set aside.
- Use a blender to puree the 9 oz (250g) fresh strawberries.
- In another bowl mix butter with sugar and vegetable oil until creamy. Add vanilla extract and lemon zest and mix to combine.
- Incorporate eggs one at a time. With the mixer on low, alternate adding gradually buttermilk, strawberry puree, and flour mixture until all is well incorporated. At this point add the red food coloring if used. Set aside.
- In a medium bowl add the 7 oz (200g) chopped strawberries and add one tablespoon of flour. Toss to coat. Gently incorporate the strawberries into the strawberry batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling slightly into the pan onto a rack for about 10-15 minutes. Invert and cool completely.
Prepare the white chocolate lemon ganache.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Add lemon zest and mix to combine.
- Let the ganache cool, to thicken slightly before glazing the cake.
- Pour ganache over the strawberry bundt cake. Refrigerate to let it set slightly before serving.
- Decorate with fresh strawberry halves. Enjoy!
Video
Nutrition
Serving: 1 serving out of 14Calories: 401kcalCarbohydrates: 50.9gProtein: 5.8gFat: 20.3gSaturated Fat: 8.7gCholesterol: 71mgSodium: 232mgPotassium: 225mgFiber: 1.4gSugar: 29.1gCalcium: 89mgIron: 2mg