hannahclark
Posted:
Strawberry Lemonade Cake
May contain affiliate links. Terms of Use Policy.
Homemade Strawberry Lemonade Cake gets a flavor burst from real strawberries and lemon zest. You’ll love the fresh lemon glaze on top!
Nothing is more gorgeous than a beautiful bundt cake. This strawberry lemonade cake is no exception! It is a deliciously moist, sweet and tangy dessert. Whether you have fresh garden strawberries or purchase some at the store, this will quickly become a favorite way to celebrate spring and summer.
A Strawberry Lemonade Cake That Tastes Like Sunshine
Strawberry lemonade encapsulates springtime in a flavor! This cake is sweet and a little bit tangy, a perfect balance for any spring tea party or birthday.
The flavor of fresh strawberries in baked goods is one of our favorites! It reminds me of warm weather and sunshine, which I need here in Ohio this winter. Our strawberry bundt cake, strawberry cookies, strawberry crumb bars, strawberry rolls, and strawberry bread recipes bring fresh, bright flavors to your kitchen, even in the dead of winter.
There’s no need to use a stand mixer for this strawberry lemonade cake recipe. A simple whisk and spatula to scrape the bowl is all that is needed. In fact, you don’t want to overmix the batter or the cake may end up tough.
You’ll also love our lemon cake recipe, cake with strawberry reduction, strawberry cupcakes with strawberry buttercream frosting.
Enjoy!- Julie
Strawberry Lemonade Cake
Homemade Strawberry Lemonade Cake gets a flavor burst from real strawberries and lemon zest. You’ll love the fresh lemon glaze on top!
Servings 15
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 cup whole milk or 2%
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of one lemon
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups diced strawberries about 1½ pounds
- 4 tablespoons all-purpose flour
For the glaze:
- 1¾ cup powdered sugar
- ¼ cup freshly squeezed lemon juice
- zest of one lemon
- 1 teaspoon salted butter
Instructions
- Preheat the oven to 350º Fahrenheit. Grease with shortening and flour a 9” bundt cake pan (10-12 cup capacity).
- In a large mixing bowl, stir together the sugar, milk, oil, eggs, vanilla and lemon zest. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just barely combined. Do not overmix when adding the flour mixture. 2 cups granulated sugar, 1 cup whole milk, 1 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, zest of one lemon, 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt2 cups granulated sugar, 1 cup whole milk, 1 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, zest of one lemon, 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter. 4 cups diced strawberries, 4 tablespoons all-purpose flour4 cups diced strawberries, 4 tablespoons all-purpose flour
- Pour the batter into the greased cake pan. Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes on a wire rack, then loosen the cake with a knife and turn out onto a serving plate to cool completely.
- To make the glaze, whisk together the powdered sugar, lemon juice, zest and melted butter in a small bowl. Mix until it is smooth. Once the cake is cool, use a toothpick to poke holes in the cake (if desired) and then drizzle the glaze on top of the cake. Slice and serve. 1¾ cup powdered sugar, ¼ cup freshly squeezed lemon juice, zest of one lemon, 1 teaspoon salted butter1¾ cup powdered sugar, ¼ cup freshly squeezed lemon juice, zest of one lemon, 1 teaspoon salted butter
Notes
*This makes a good amount of glaze that covers a lot of the outside of the cake with a light layer. If you’d like less glaze, you can make half a recipe.
Store the cake in an airtight container in the fridge for up to 3 days. It is ok at room temperature for up to 24 hours. Wrap in plastic wrap and freeze the cake slices for up to 4 weeks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 449kcal | Carbohydrates: 72g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 249mg | Potassium: 188mg | Fiber: 2g | Sugar: 43g | Vitamin A: 65IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 2mg
How to Make Strawberry Lemonade Cake: Step-by-Step
Make the batter. In a medium bowl, stir together the sugar, milk, oil, eggs, vanilla and lemon zest. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just barely combined. Do not overmix. As you can see, there are still a few lumps in the batter at this point.
Flour and fold in the strawberries. In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. This helps absorb some of the strawberry juice and helps to prevent the fruit from sinking. Fold the floured strawberries gently into the batter.
Bake the cake. Pour the batter into the greased cake pan. Bake the strawberry lemonade cake at 350ºF for 60 minutes or until a toothpick inserted comes out clean.
Make the lemon glaze. Allow the cake to cool for 10 minutes, then loosen the cake with a knife and turn out onto a cake plate to cool completely. To make the glaze, combine the powdered sugar, lemon juice, zest and melted butter in a small bowl. Mix until it is smooth. Once the strawberry lemonade cake cake is cool, drizzle the glaze on top of the cake, then top with fresh strawberries and lemon slices.
