Go Back
–+ servings
Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com
Print Recipe
5 from 1 vote

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze

A moist, delicious cake filled with fresh strawberries and laced with hints of lemon and vanilla, all topped with a tangy lemon glaze.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 593kcal
Author: CaliGirl Cooking

Ingredients

For the cake:

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 8 ounces nonfat plain Greek yogurt
  • 1 tablespoon Sonoma Syrup Co. Vanilla Bean Extract "Crush"
  • 1 tablespoon limoncello (or fresh lemon juice)
  • 3 cups flour, divided (plus more for pan)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces fresh strawberries, hulled and sliced

For the glaze:

  • 1 1/4 cups powdered sugar, sifted
  • 2 tablespoons Sonoma Syrup Co. No. 1 Meyer Lemon Syrup
  • 1 tablespoon melted butter
  • 1 tablespoon milk
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon Sonoma Syrup Co. Vanilla Bean Extract "Crush"

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Grease a Bundt cake pan with shortening or melted butter and then coat with flour. Set aside.
  • First, make the cake. In a stand mixer fitted with the paddle attachment, beat together the butter and sugar until pale yellow and fluffy. Add the eggs, one at a time, then the vanilla bean extract, limoncello (or lemon juice) and Greek yogurt. Beat until combined.
  • In a separate, medium mixing bowl, sift together 2 ¾ cups flour, the baking soda and the salt. Add this mixture to the wet mixture and beat until just combined. 
  • In a separate bowl, toss the strawberries with the remaining ¼ cup flour. Fold the strawberries into the batter. 
  • Pour the batter into the prepared Bundt pan and bake at 325 degrees for about 60 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and let cool 10 minutes before turning out of pan onto a wire rack to cool completely.
  • While the cake is cooling, make the glaze. In a medium mixing bowl, combine all of the glaze ingredients. Drizzle over the cooled cake and let set for at least 15 minutes before serving.

Notes

  1. To make your own Lemon Simple Syrup, simmer 1/2 cup of fresh lemon juice and 1/2 cup of sugar together in a saucepan on the stove until reduced to a syrupy mixture.
  2. If you can, find a vanilla extract or vanilla bean paste that has actual vanilla bean seeds in it for ultimate flavor.
  3. If you don't have limoncello on hand, simply sub in fresh lemon juice.

Nutrition

Calories: 593kcal | Carbohydrates: 91g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 381mg | Potassium: 154mg | Fiber: 2g | Sugar: 61g | Vitamin A: 697IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 2mg