Strawberry Lemonade Bundt Cake



  • 2 cups granulated sugar 400 grams
  • 1 cup 2% milk
  • 1 cup vegetable oil 215 grams
  • 2 large eggs
  • 2 teaspoons vanilla extract 7 grams
  • zest of one lemon
  • 4 cups all purpose flour  520 grams
  • 2 teaspoons baking powder 7 grams
  • 1 teaspoon baking soda 3 grams
  • 1 teaspoon salt 7 grams
  • 4 cups diced strawberries about 1 ½ pounds
  • 4 tablespoons all purpose flour


  • 1 3/4 cups confectioners’ sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 zest of one lemon
  • 1 teaspoon salted butter


  • Preheat the oven to 350 degrees Fahrenheit. Grease with shortening and flour a 9” bundt cake pan (10-12 cup capacity).
  • In a medium bowl, stir together the sugar, milk, oil, eggs, vanilla and lemon zest. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just barely combined. Do not overmix!
  • In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
  • Pour the batter into the greased cake pan.
  • Bake at 350 degrees for 60 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool for 10 minutes, then loosen the cake with a knife and turn out onto a cake plate to cool completely.
  • *To make the glaze, combine the powdered sugar, lemon juice, zest and melted butter in a small bowl. Mix until it is smooth.
  • Once the cake is cool, drizzle the glaze on top of the cake. Slice and serve.
  • Store the cake in an airtight container in the refrigerator for up to 3 days.

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