Homemade Strawberry Bundt Cake (Super Fresh)

A round strawberry bundt cake with visible pieces of fruit, topped with white icing drizzle, sits on a white plate on a wooden table. Fresh strawberries and a bowl of glaze are in the background.

5 from 7 votes

Homemade Strawberry Bundt Cake (Super Fresh)

This Homemade Strawberry Bundt Cake (Super Fresh) is super soft and bursting with lemon flavor. It's delicious and so easy to put together. The perfect spring cake and also wonderful to enjoy for breakfast, or a coffee break.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Bundt Cake, Strawberry

Servings:

Calories: 379kcal

Author: Lora

Equipment

bundt pan

Ingredients

Wet Ingredients:

1 ½ cups granulated sugar
⅓ cup canola oil
6 Tablespoons margarine softened, or unsalted butter
2 large eggs
½ teaspoons vanilla extract
2 teaspoons grated lemon rind
3 Tablespoons fresh lemon juice divided

Dry ingredients:

2 cups all-purpose flour + 2 tablespoons
¾ cup whole-wheat pastry flour or all-purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt

Dairy:

1 cup unsweetened coconut milk yogurt or regular yogurt
2 Tablespoons almond milk (unsweetened) or regular milk

Fruit:

12 ounces fresh strawberries hulled and diced

Instructions

Preheat Oven & Prepare Pan:

Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly.

Cream Wet Ingredients: 

 In a large bowl, beat sugar, canola oil, and margarine on medium speed until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon rind, and 2 tablespoons lemon juice.

Combine Dry Ingredients: 

In a separate bowl, whisk together flours, baking powder, baking soda, and salt.

Mix Wet & Dry Ingredients: 

In another bowl, combine yogurt and almond milk. Gradually add the dry mixture and yogurt mixture alternately to the wet mixture, starting and ending with the dry ingredients.

Incorporate Strawberries: 

Toss strawberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.

Bake: 

Spoon the batter evenly into the prepared bundt pan. Bake for 55 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make Glaze: 

Mix the remaining 1 tablespoon of lemon juice with powdered sugar to achieve your desired consistency. Drizzle the glaze over the cooled cake and serve. Enjoy!

Notes

Flour: You could use just all-purpose flour if you prefer. If you happen to have some whole-wheat pastry flour on hand, go ahead and add it in following the recipe.
Dairy: You could make this dairy free using margarine and coconut milk yogurt. Or use real butter and an unsweetened greek yogurt.
Berries: The strawberries could be substituted with blueberries or raspberries or a combo. It could be made in the fall with diced pieces of plums.

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