Strawberry Lemonade Bundt Cake
Strawberry Lemonade Bundt Cake is packed with strawberries and lemon flavor. The entire cake is topped with a lemon cream cheese frosting for a luscious combination.
Servings: 8
Calories: 741kcal
Ingredients
Ingredients (Cake):
- ½ cup salted butter
- 1 ½ cup white granulated sugar
- 4 large eggs
- ¼ cup whole milk
- ½ cup sour cream
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups all-purpose flour (plus an additional 2 Tbsp)
- ¼ cup strawberry Jell-O powder
- 2 cups frozen strawberry halves
Ingredients (Frosting):
- 8 oz cream cheese
- 2 ½ cups powdered sugar
- 2 tsp lemon juice
- 1/3 cup lemonade powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, use a hand mixer to cream the butter and granulated sugar together until smooth.
- Add the eggs, milk, and sour cream. Use your hand mixer to incorporate the ingredients until they are homogenous with the creamed butter.
- On low speed with your hand mixer, or with a spatula, gently incorporate the baking soda, baking powder, Jell-O powder, and 3 cups of the flour until no pockets of dry ingredients remain in the cake batter.
- Toss the strawberries in the remaining flour and gently fold them into the cake batter until they are evenly distributed.
- Coat a 10-inch Bundt pan in butter and flour before spreading the batter into the pan evenly. Bake the cake for 50 minutes and allow the cake to cool in the pan for at least 20 minutes while you prepare the frosting.
- In a medium sized bowl, use an electric hand mixer to whip the cream cheese until smooth. Once the cream cheese has been whipped, add the powdered sugar, lemon juice, and lemonade powder, and mix again until smooth.
- Remove the cake from the pan, top with frosting, and enjoy!
Notes
Tossing your strawberries in flour before adding them to the cake batter will help them distribute evenly and keep them from sinking to the bottom of the batter while the cake is baking.
I like to use frozen strawberries since they tend to add a little bit more moisture to the cake, but you can use fresh strawberries as well. If you use fresh strawberries, you will still want to toss them in a little bit of flour.
Adding strawberry Jell-O powder really heightens the strawberry flavor in the cake and gives the cake a rich reddish pink color. Likewise, the lemonade powder gives the frosting a classic lemonade flavor and gives the frosting a slight yellow tint.
You can store this cake in the fridge for up to five days in an airtight container. You can leave this cake on the counter for a few hours, but it will need to be put back in the fridge after that since the frosting has cream cheese in it.
If you don’t have sour cream, you can use plain Greek yogurt instead. They both have the same effect on the cake and do not affect the flavor.
Nutrition
Calories: 741kcal | Carbohydrates: 117g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 414mg | Potassium: 209mg | Fiber: 2g | Sugar: 79g | Vitamin A: 961IU | Vitamin C: 22mg | Calcium: 110mg | Iron: 3mg
