Strawberry Lemonade Cake

inside a strawberry cake with lemon glaze

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Homemade Strawberry Lemonade Cake gets a flavor burst from real strawberries and lemon zest. You’ll love the fresh lemon glaze on top!

Prep Time15

Cook Time1

Total Time1 15

Course: afternoon tea, Dessert, Snack

Cuisine: American

Servings:

Calories: 449kcal

Author: Julie Clark

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

US Customary - Metric

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 salt
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 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 flour
4 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 butter
1¾ 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