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This strawberry lemon bundt cake is easy to make and a true family favorite! Each supremely moist slice is filled with fruit flavor. The fresh strawberries pair perfectly with the bright sunshiny lemon, and an optional strawberry glaze adds an extra pop of flavor. The perfect simple spring and summer dessert!

Strawberry Lemon Bundt Cake

© Amy's Healthy Baking
Yields: 8 slices
modified from the lemon bundt cake recipe in The Best Light Recipe
This bundt cake is easy to make and a true family favorite! Each supremely moist slice is filled with fruit flavor. The sweet strawberries pair perfectly with the bright sunshiny lemon, and an optional strawberry glaze adds an extra pop of flavor. The perfect simple spring or summer dessert! Leftovers will keep for at least four days if stored in an airtight container in the refrigerator. (I use a cake carrying case similar to this one! Then I wrap my favorite plastic wrap around the exposed cut ends to prevent them from drying out.)
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Ingredients 

FOR THE CAKE

  • 1 ½ cups (180g) cake flour
  • 1 cup (192g) granulated sugar
  • 2 tbsp (10g) Meyer lemon zest (about 2 medium lemons)
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup (120mL) nonfat milk
  • 2 large eggs, room temperature
  • 2 tbsp (30mL) canola oil
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 ½ tsp vanilla extract
  • juice from one medium Meyer lemon
  • 1 ½ cups (240g) diced fresh strawberries

FOR THE GLAZE (optional)

  • 4 tsp strawberry jelly (NOT jam or preserves – chunks don’t make for a good glaze!)
  • 1-2 tsp nonfat milk
  • ⅓ cup (40g) powdered sugar

Instructions

  • Preheat the oven to 350°F and generously coat the inside of a 6-cup bundt pan with nonstick cooking spray with flour.
  • To prepare the cake, whisk together the cake flour and next five ingredients (through baking soda) in a medium bowl. In a large bowl, whisk together the milk and next four ingredients (through vanilla). Add half of the flour mixture to the milk mixture, stirring just until incorporated. Stir in the lemon juice. Mix in the remaining flour, stirring just until incorporated. Gently fold in the strawberries, and pour the batter into the prepared pan.
  • Bake at 350°F for 50-55 min, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with some crumbs attached. Loosen the edges of the cake with a knife. Cool in the pan for 15 min before turning out onto a wire rack to cool completely.
  • To prepare the glaze, stir together the jelly and ½ tsp of milk until smooth. Stir in the powdered sugar. If the glaze is too thick, continue adding ¼ tsp of milk at a time until it reaches the desired consistency. Drizzle over the fully cooled cake.

Notes

FOR A STANDARD 12-CUP BUNDT PAN: To adjust the recipe for a standard-sized 12-cup bundt pan, simply double the recipe. The baking time may increase by 5-10+ minutes.
 
GLAZE NOTE: This cake is already quite moist without the glaze, and some taste testers thought it wasn’t necessary. To make everyone happy, I often serve the cake with it on the side and let people drizzle their own slices.
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.