I got a great deal on strawberries this past weekend and needed to figure out something to do with the abundance of strawberries in my refrigerator. Then I remembered I had an amazing recipe for Fresh Strawberry Lemon Bundt Cake.
I had all the ingredients on hand and it looked delicious so I thought I’d give it a try. So, I whipped it up that night and saved it for the next days dessert. This Strawberry Lemon Bundt Cake was so tasty and the perfect ending to our Sunday dinner! If you don’t have a Bundt pan (or know someone who doesn’t yet have one) I recommend investing in a good one like this Wilton brand pan. I personally like heavier pans, since they hold in heat and stand the test of time.
A Perfect Spring Dessert!
Box mix cakes are so handy and so easy that sometimes making a cake from scratch can seem too time-consuming but this cake was so quick and easy and the little bit of work that is put into it is so worth it!
The strawberries and 7up keep this bundt cake moist and the lemon blends beautifully with the flavor of the strawberries. And it’s not terribly sweet which is a big plus for our family!
It really is such a great spring and summer dessert! I think the next time I make this I’ll try it with fresh blueberries or raspberries. How yummy would that be? You may also want to try our 3 Ingredient Greek Yogurt Cake Mix Recipe.
Fresh Strawberry Lemon Bundt Cake Recipe:
Strawberry Lemon Bundt Cake Recipe
This great recipe uses fresh strawberries so if you have strawberries you need to use up or are craving a fresh fruit dessert, this is a must try!
1 c. butter, salted, softened
2 c. sugar
3 eggs, large
3 tbsp lemon juice, divided
1 tbsp Lemon zest, approximately 1 lemon
2 1/2 c. flour, divided
1/2 tsp. baking soda
1/2 cup 7Up, soda
12 oz. strawberries, diced, fresh
3/4 c. powdered sugar
Preheat oven to 375 and grease a 10-inch bundt pan. Set aside.
Sift together 2 1/4 c. of flour and baking soda. Mix in the zest of 1 lemon and set aside.
Cream together the butter and sugar until fluffy. Beat in the eggs 1 at a time then add the lemon juice. Alternate adding the flour mixture and 7Up, mixing just until incorporated.
Toss the strawberries with 1/4 c. of flour and gently mix into the batter.
Pour the batter into the bundt pant and place in the oven. Reduce temperature to 325 and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 20 minutes in the pan then turn out onto a wire rack and cool completely.
Whisk together 1 3/4 tablespoons of lemon juice with the powdered sugar and drizzle over the cake.
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