Wednesday, February 3, 2021

Strawberry Lemonade Bundt Cake

I'm a total sucker for anything strawberry lemonade.  It brings me back to my nineties days at Collin Creek Mall (shoutout old school McKinney/Plano people!) sipping on a strawberry lemonade from Frullati and browsing Forever 21 :)  When I decided to try out this recipe I was intrigued by the use of lemon zest and juice and was so pleasantly surprised by the amount of lemon flavor and how it paired PERFECTLY with the fresh strawberries.  




Here's What You'll Need...
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 tablespoons lemon juice, divided
- zest of 1 lemon
- 2.5 cups all-purpose flour, divided
1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz Greek yogurt
- 12 ounces fresh strawberries, chopped
- 1 cup powdered sugar


What You'll Do...
Step 1 - Preheat your oven to 375 degrees.  In a large bowl, sift together 2 1/4 cups of flour, baking soda and salt.  Zest your lemon into the dry ingredients and set aside.





Step 2 - Cream together the butter and sugar in a stand mixer (or use a hand held mixer) for a few minutes.  Beat in the eggs one at a time adn then stir in 1 tablespoon lemon juice.  Add half of the flour mixture, stir to combine, half the yogurt, stir to combine and repeat until everything is incorporated.  



Step 3 - Toss your diced strawberries in 1/4 cup of flour.  Gently fold them into the batter.






Step 4 - Spray a bundt pan with Baker's Joy (or grease and flour) and pour the batter into the pan.  Reduce the oven temperature to 325 degrees and bake for 60 minutes or until a toothpick inserted into the center comes out clean.  I ended up putting a piece of foil on mine at the one hour mark and then baking it for another 15 minutes.  



Step 5 - Let it cool for about 30 minutes and then turn it over onto a wire rack to cool completely.  Mix 2 tablespoons of lemon juice in with the 1 cup of powdered sugar to make the glaze and drizzle it over the top.

YES MA'AM!


It's dense and moist and somehow light at the same time and the flavor is SO GOOD!  I love that there isn't any artificial flavor in there and you can taste the difference.  




This would be great in any shaped bundt pan but obviously looks extra festive in  this heart pan (affiliate link).  I LOVE nordic ware because it NEVER sticks and this pan is no exception.

If you make this cake I'd love to see a picture!  Especially if you  make it with your kids :)  I'm going to be honest and say that baking with kids can be a total pain... it's slow and messy and sometimes things get dumped in when they're not supposed to and you have to start over.  BUUUUUT it's worth it.  I don't always let me kids help (because sometimes mama is in a HURRY) but I love helping them learn to measure and use kitchen tools and just take pride in what they're making.  It's also gotten a lot easier over the years and all three of my kids have some kitchen skills that I can use to my advantage when prepping dinner or getting things done on busy kitchen days.  Now... having a dog in the kitchen is a whole other story :) hahaha 



Happy Wednesday, friends!!!


Here's What You'll Need...
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 tablespoons lemon juice, divided
- zest of 1 lemon
- 2.5 cups all-purpose flour, divided
1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz Greek yogurt
- 12 ounces fresh strawberries, chopped
- 1 cup powdered sugar


What You'll Do...
Step 1 - Preheat your oven to 375 degrees.  In a large bowl, sift together 2 1/4 cups of flour, baking soda and salt.  Zest your lemon into the dry ingredients and set aside.

Step 2 - Cream together the butter and sugar in a stand mixer (or use a hand held mixer) for a few minutes.  Beat in the eggs one at a time adn then stir in 1 tablespoon lemon juice.  Add half of the flour mixture, stir to combine, half the yogurt, stir to combine and repeat until everything is incorporated.  

Step 3 - Toss your diced strawberries in 1/4 cup of flour.  Gently fold them into the batter.

Step 4 - Spray a bundt pan with Baker's Joy (or grease and flour) and pour the batter into the pan.  Reduce the oven temperature to 325 degrees and bake for 60 minutes or until a toothpick inserted into the center comes out clean.  I ended up putting a piece of foil on mine at the one hour mark and then baking it for another 15 minutes.  

Step 5 - Let it cool for about 30 minutes and then turn it over onto a wire rack to cool completely.  Mix 2 tablespoons of lemon juice in with the 1 cup of powdered sugar to make the glaze and drizzle it over the top.

10 comments :

  1. Thanks for the reminder about letting kids help cook in the kitchen! It is a challenge, but I know it's needed!!!!!

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  2. Love this! You are such a bright spot in my morning each day :)

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  3. Thanks for sharing, we have this pan and I LOVE lemon flavored treats!
    Can’t wait to make it with my daughter!

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  4. Going to try this out soon. Looks so good.

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  5. A zillion years ago I would visit my best friend in Dallas and I shopped like there was no tomorrow...hit all the malls!!! I swear Collin Creek had this fabulous little store that sold the most amazing miniatures. Does that ring a bell with you? Wait, I bet you weren't the least bit into those kind of things back then. HA! We also spent an entire day one time shopping downtown McKinney. I loved all those wonderful stores and drool whenever I see you post a pic from one of them. My friend past away tragically in 2008 and I've not been back to Dallas in so very long. BUT, I still have the most wonderful memories of all the good times I spent with her there.

    One final random thought, I love your polka dot lemon!

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  6. Fold in the Strawberries... what does that even mean? (Lol shout out to Schitt's Creek)

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  7. Thoughts on making these into donuts??? Cook for way less time I'm guessing?
    I've got a new donut pan begging for some deliciousness.

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  8. I love your heart cake mold. I would like to get one.

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  9. I would like the heart cake bundt pan...as well..cant wait to try recipe

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