Spring Bundt Cake

A delightful cake featuring fresh strawberries and zesty lemon, perfect for spring gatherings.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter softened
3 large eggs
2 teaspoons vanilla extract preferably pure
1 cup buttermilk can substitute with yogurt

For the Zesty Glaze

1 cup powdered sugar
2 tablespoons lemon juice fresh-squeezed preferred
2 tablespoons milk or cream can use plant-based options

Method

Preparation

Preheat your oven to 350°F (175°C).
Grease your Bundt pan generously with butter or non-stick spray.
Mix the dry ingredients in a bowl, whisking together flour, baking powder, and salt.
Cream the butter and sugar in a separate bowl until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
Incorporate the dry ingredients gradually into the wet mixture, alternating with buttermilk.
Fold in fresh seasonal fruits or zest.
Pour the batter into the prepared Bundt pan evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.

For the Glaze

In a bowl, whisk together powdered sugar, lemon juice, and milk or cream until smooth.
Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

This cake is perfect for spring gatherings and can be customized with different fruits.

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