Skip to main content
logo
Food Advertising by

Lemon Strawberry Bundt Cake



This is a light and moist lemony cake with a hint of strawberry.  Do be liberal with the greasing and dusting of the Bundt pan as the strawberry may stick to it when unmoulding.  Great cake to go with tea or coffee!















Recipe for Lemon Strawberry Bundt Cake

    Ingredients
    • 13 oz butter
    • 12 oz plain flour
    • 6 to 7 oz strawberries or any berries of your choice
    • 10 oz caster sugar
    • 2 oz granulated sugar
    • 6 Tbsp milk
    • 4 eggs + 2 egg yolks
    • 2  tsp vanilla
    • 2  Tbsp lemon zst
    • 1.1/2  tsp baking powder
    • A pinch of salt
    Syrup to glaze -  Mix 3 Tbsp lemnon juice with 1.1/2 Tbsp caster sugar

    Method
    1. Heat berries in a pot to release juice.  Add in 2 oz granulated sugar, cook over medium heat till juicy and moisture reduces to a little under 1/2 cup.  Let cool completely.
    2. Sift flour with baking powder and salt, set aside.
    3. Cream butter and sugar till light and creamy.  Add in eggs one at a time, mix well.
    4. Fold in sifted flour alternatively with milk, starting with flour and ending with flour.  Add in lemon zest.  Mix well scraping from the bottom and sides of the mixing bowl.
    5. Scoop 2/3 batter into the well greased and floured 10 cup Bundt pan.  Spoon the strawberry mixture in a ring around the middle of the batter, not touching the pan.  Top with remaining batter and smooth evenly.  
    6. Bake @ 180 deg C in a preheated oven for 55 to 60 mins. or till golden brown.  Test with a skewer till it comes out clean.
    7. Remove from oven. Poke holes on the cake and lightly pour the syrup onto the cake.  Let cool in pan before unmoulding the cake and letting it cool completely on a wire rack.





                                                          Comments

                                                          1. The word 'bundt' always catch me to stop by to the blog....and here I am visiting looking at your beautiful delicious lemon strawberry cake. It look so moist in texture. This is the kind of cake I like to indulge in.

                                                            ReplyDelete
                                                            Replies
                                                            1. Yes, this cake tastes good with a tinge of lemon and strawberry.

                                                              Delete
                                                          2. Lemon and strawberry sounds like a very nice combination... your cake looks so fluffy and moist.

                                                            ReplyDelete
                                                          3. Look very nice! Thanks for sharing~

                                                            ReplyDelete
                                                          4. mmmm.... I can already taste your bundt cake through the screen. Looks pretty and delicious :)

                                                            ReplyDelete
                                                          5. I love the crumbs and that layer of strawberry jam? This kind of light cake can induldge without feeling guilty!

                                                            ReplyDelete
                                                            Replies
                                                            1. Well, it's not bottled jam, just cooked fresh strawberries with sugar till thick.

                                                              Delete
                                                          6. Hi! Thanks for visiting my blog and leaving a comment! I'm glad I found your blog. This cake is so beautiful! Have a great day!

                                                            ReplyDelete
                                                          7. I love the shape of bundt cakes. Your cake does look moist and lovely. I like the combination of lemon and strawberry.

                                                            ReplyDelete
                                                            Replies
                                                            1. Yes, I've a soft spot for bundt cakes, just like their shapes.

                                                              Delete
                                                          8. Fresh strawberry jam and lemon in a cake, sounds wonderful. Bookmarked to try asao :)

                                                            ReplyDelete
                                                          9. Hi Cheah,

                                                            Your cake looks wonderful! Love its moist and fluffy texture with a trimming of strawberry jam :D

                                                            Zoe

                                                            ReplyDelete
                                                          10. Cheah,
                                                            This is a cake that is in my bookmarked list..:)
                                                            I love the shape of this cake, it is so unique but i haven't got a bundt baking pan..LOL
                                                            I love how you baked your bundt cake into such nice golden brown color and the texture is moist and fine!!

                                                            mui..^^

                                                            ReplyDelete
                                                            Replies
                                                            1. Thank you. I think it's a good idea to invest in a bundt pan. Think about it!

                                                              Delete
                                                            2. what is caster sugar ?????

                                                              Delete
                                                            3. Caster sugar is very fine sugar for baking. Available in supermarkets.

                                                              Delete

                                                          Post a Comment

                                                          Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

                                                          Popular posts from this blog

                                                          Almond Butter Cake ~ 杏仁牛油蛋糕

                                                          This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








                                                          Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

                                                          Ingredients

                                                          250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





                                                          Country style steam chicken

                                                          This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

                                                          Sweet potato steamed cake ~ 红薯蒸蛋糕

                                                          After making the  Okinawan black sugar steamed cakes, I  made these and this time  added in some sweet potatoes.  These are moist, not overly sweet and can be enjoyed as a healthy breakfast or served with  a hot pot of brewed tea to snack on.



                                                          Sweet potato steamed cakes ~  红薯蒸蛋糕Ingredients
                                                          1 egg60 gm caster sugara pinch of salt100 ml milk150 gm plain flour2 tsp baking powder2 Tbsp vegetable oil150 gm sweet potatoMethod Peel and cut the sweet potatoes into 1 cm cubes, soak in water, drain.Mix the plain flour with baking powder and salt, sift.Whisk egg and mix in sugar.Add in milk, mix well, followed by oil, mix till well incorporated.Mix in the sifted flour and drained sweet potatoes.Mix well and scoop into paper and silicon cups.Steam  in medium boiling water for about 20 mins.Remove from steamer and let stand for 10 mins. before unmoulding.Yield :  6 steamed cakes