Fresh Strawberry Bundt Cake
This Fresh Strawberry Bundt Cake is moist and bursting with lemon flavor. It's irresistible and so easy to put together. The perfect spring cake and also wonderful to enjoy for holiday parties!
Servings: 10
Ingredients
- 1 1/2 cups granulated sugar
- 1/3 cup canola oil
- 6 tablespoons margarine , softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 3 Tablespoons fresh lemon juice , divided
- 2 cups all-purpose flour plus 2 Tablespoons flour
- 3/4 cup whole-wheat pastry flour (or use all white)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk yogurt (or regular yogurt)
- 2 Tablespoons almond milk (or regular milk)
- 12 ounces fresh strawberries , hulled and diced
Instructions
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
- In a large bowl, combine flours, baking powder, soda, and salt; set aside. Combine yogurt and coconut milk (or regular milk). Add flour mixture and yogurt mixture alternately to margarine mixture, beginning and ending with flour mixture. Toss the strawberries in the remaining 2 Tablespoons flour. Gently fold in the strawberries.
- Spoon batter into prepared bundt pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
- Remove from pan; cool on wire rack. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. If you need your glaze to be thicker, add more powdered sugar. If you like it thinner, adjust with more lemon juice. Drizzle on the glaze. Enjoy!