Lemon Strawberry Bundt Cake

a slice of glazed lemon strawberry bundt cake in a white plate

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Fresh strawberries and a little zest of lemon flavor make this lemon strawberry bundt cake a joyous taste of spring! Topping this with my Lemon Icing Glaze just takes it over the top. If you want another great flavor combination, try my blackberry coconut bundt cake, or my strawberry yogurt bundt cake!

fresh pieces of strawberries on hands

 

Lemon Strawberry Bundt Cake

Nothing heralds the coming of summer more than the glorious sight of bright red strawberries peeking from beneath lush green leaves in your garden patch. They almost shout “summer is here!” to those who taste their unmatched flavor and this mother can barely keep her kids out of the berry patch long enough to snag one for myself.Nothing tastes as good as a strawberry fresh from your garden, the heat of the sun still clinging to it briefly as you pop that luscious delight into your mouth. No other vegetable or fruit grown in the garden has such a stark taste difference from the produce grown in stores. Yes, it all tastes better homegrown but the taste of homegrown strawberries almost makes you think that you are eating a different fruit altogether when it comes to store-bought.

What does that tell you? Depressing, isn’t it?

On a happier note, it’s time to celebrate all things strawberry in the garden! My June bearing came through and are indeed, June bearing despite the fact that my entire garden is behind due to lack of sunshine. My potatoes are thriving which tells me that it’s not a good month for the rest of my garden.

Those strawberries came through, much to the delight of my children.

young boy having a bit of fresh strawberry

The kids have been enjoying bites of these beauties since they first appeared a week ago and they haven’t stopped looking in the garden every time they play in the backyard, which sadly is a seldom occurrence since it doesn’t want to stop raining here in Edmonton.

young girl enjoying a bite of fresh strawberry

Strawberry season calls for a new strawberry recipe of course!

This time I whipped up a lovely lemon strawberry bundt cake.

Deee-lish!

a slice of glazed lemon strawberry bundt cake in a white plate

 

 

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Lemon Strawberry Bundt Cake

Gorgeous in-season garden strawberries take this lemon bundt cake to new scrumptious taste levels!
5 from 1 vote
a slice of glazed lemon strawberry bundt cake in a white plate
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Course
Dessert
Cuisine
Cake
Servings
10
Calories
474
Author
Karlynn Johnston

Ingredients

  • 2 1/4 cups all-purpose flour plus 2 teaspoons for strawberries
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup of butter room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup of fresh lemon juice
  • 2-3 tablespoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup no fat Greek Yogurt
  • 1 1/2 cups of fresh chopped strawberries

Instructions

  1. Sift your dry ingredients together in a bowl and set aside for the moment.
  2. Cream the butter in a mixer until it's light and fluffy. Mix in the sugars, beating until it's once again light and fluffy.
  3. Slowly, one by one, beat in the eggs then add in the vanilla extract.
  4. Grate the entire lemon, which should add up to around 2-3 tbsp and mix in next.
  5. Squeeze out ¼ cup lemon juice and mix into the yogurt thoroughly. This not only adds taste, but thins out the thick Greek yogurt.
  6. Add in 1/3 of the flour mixture and mix in completely. Follow with the yogurt, then flour, then yogurt, then ending with the rest of the flour.
  7. Mix the chopped strawberries with flour, reserving 1/2 of a cup to the side. Fold the remainder gently into the batter.
  8. Grease and flour a bundt pan and pour the batter in. Take the remaining ½ cup of strawberries and add on to the top, slightly pushing them in. This way you get strawberries throughout the cake instead of only the top.

  9. Bake in a 350 degree oven for 50-60 minutes until completely baked through.
  10. Let it cool then glaze it with some amazing Lemon Icing Glaze.

Nutrition Information

Serving: 10g, Calories: 474kcal, Carbohydrates: 66g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 115mg, Sodium: 381mg, Potassium: 257mg, Fiber: 1g, Sugar: 43g, Vitamin A: 660IU, Vitamin C: 16.6mg, Calcium: 108mg, Iron: 1.9mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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I’ve never been that fond of strawberries in cake, but matched with the lemon and the luscious Greek yogurt tang, this was scrumptious!

strawberry bundt

 Speaking of gardens slowly growing, how are yours progressing this season? As I said, my potatoes are going gangbusters which means that it’s cold and wet. Oh, those potatoes love a cold wet spring and folks that’s just what we are having here in Edmonton. My peppers are sad, my squash not happy and very stunted growth so far.

Apparently we are living on potatoes all summer which should make Mike very, very happy as it’s his favorite garden food. To match that, my chives are growing fabulous as well, so add in some cream and we’re eating just fine!

What are you looking forward to eating from your garden the most this summer?

Love,

Karlynn

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. DP says

    I have made this cake multiple times, it comes out great every time. The only change I do is add different kinds berries in addition to the strawberries.

  2. Veronique Charron Longtin says

    I’ll be giving this recipe a try! Strawberry and lemon is their anything better?!

  3. olio15 says

    This is my favourite cake…ever.  I made it twice earlier this summer when strawberry season was in full swing and now I am trying it with raspberries.  I could eat this everyday for the rest of my life lol.

    • thekitchenmagpie says

      olio15 I am so glad that you like it!!!

    • Sharmila Sutaria says

      What size pan should we use for this recipe.
      Looking forward to making this one

      Thank you

  4. Pat Faryna Langridge says

    Looks delicious. Gonna make one this weekend. Karlynn. You r amazing. Thanks for all the yummy recipes. You should sign up for “Next Great Baker”. You could win it for sure.

  5. Rambling Tart says

    Oh this cake looks wonderfully dense and moist and delicious – just my kind of cake. 🙂 It is winter here so the strawberries that arrive at market are sorry at best. But this week I bought some anyways and made smoothies. 🙂 It was worth it. 🙂

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