Lemon Strawberry Cake is a perfect sweet treat to have this Summer season! Here will we will show you how to make this Lemon Strawberry Cake that is topped with a homemade Lemon glaze.
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Lemon and Strawberry are two of my favorite flavors. Especially during the summertime! The sweetness and tartness together screams a nice summer day to me so that is why I loved making this cake. Another reason to love this recipe is the fresh ingredients – Fresh Strawberries and fresh lemons!
I also added vanilla yogurt to make this cake even better. The yogurt will help make the cake have a softer and tender texture. I also love that how it makes the flavor even more rich. This cake perfect on its own but you can also pair this cake with Vanilla Bean Ice Cream or Whipped Cream to help you cool off this summer!
After trying Lemon Strawberry Cake, check out our recipe for Lemon Strawberry Poke Cake!
Ingredients Needed for Lemon Strawberry Cake:
- All-Purpose Flour or Cake Flour (2 1/2 Cups)
- Baking Soda (1/2 Teaspoon)
- Salt (1/2 Teaspoon)
- Unsalted Butter (1 Cup)
- White Sugar (2 Cups)
- Large Eggs (3)
- Lemon (2)
- Vanilla Yogurt (1 Cup)
- Fresh Strawberries (16oz)
- Powdered Sugar (1 Cup)
- Optional items to have with the cake: Vanilla Bean Ice Cream, Whipped Cream.
Cooking Equipment Needed for Lemon Strawberry Cake:
- Cooking Spray
- Bundt Cake Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Kitchen Knife
- Cutting Board
- Wire Rack
How to make Lemon Strawberry Cake:
1. Time to prepare!
Preheat Oven to 375 F. Lightly grease and flour a bundt cake pan.
2. Mix up the Flour Mixture.
In a medium bowl, sift together 2 1/4 cups flour (the other 1/4 cup will be used later in the recipe), baking soda, and Salt. Add the zest from one (1) lemon and whisk together. Squeeze both lemons until you get 1/4 cup of juice.
3. Mix up the wet ingredients.
In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar together for 1-2 minutes or until it is fluffy and smooth. Add eggs and half of the lemon juice and mix again.
4. Combining the ingredients
Add yogurt and flour mixture, alternating with half of each until just combined.
5. Prepare Strawberries
Dice Strawberries, coat in the remaining flour, and fold gently into the batter.
6. Time to bake!
Transfer batter to prepare bundt pan and place in oven. Reduce the oven to 325 F. Bake for 1 hour until the center is set and a tooth pick or a knife comes out clean. Let cool for 30 minutes in pan. After cooling, transfer to a wire rack carefully and let it cool completely.
7. Lets make the lemon frosting.
In a small mixing bowl, beat together zest from 1 lemon, remaining lemon juice, and powdered sugar. Drizzle over cake and serve.
Fresh Strawberry Yogurt Bundt Cake Recipe
Ingredients
2 1/2 cups all-purpose flour or cake flour, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup unsalted butter, softened to room temperature
2 cups pure cane sugar
3 large eggs
zest of two lemons
1/4 cup fresh lemon juice
1 cup vanilla yogurt
16 oz. fresh strawberries
1 cup powdered sugar
Instructions
- Preheat Oven to 375 F. Lightly grease and flour a bundt cake pan.
- In a medium bowl, sift together the 2 1/4 cups flour, baking soda, and Salt. Add the zest from one (1) lemon and whisk together. Squeeze both lemons until you get 1/4 cup of it.
- In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar together for 1-2 minutes or until it is fluffy and smooth. Add eggs and half of the lemon juice and mix again.
- Add yogurt and flour mixture, alternating with half of each until just combined.
- Dice Strawberries, coat in the remaining flour, and fold gently into the batter.
- Transfer batter to prepare bundt pan and place in oven. Reduce the oven to 325 F. Bake for 1 hour until the center is set and a tooth pick or a knife comes out clean. Let cool for 30 minutes in pan. After cooling, transfer to a wire rack carefully and let it cool completely.
- In a small mixing bowl, beat together zest from 1 lemon, remaining lemon juice, and powdered sugar. Drizzle over cake and serve.
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