- Ingredients for the cake:
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- A pinch of salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cups fresh strawberries, chopped
- 1 tablespoon flour (to coat the strawberries)
- Ingredients for the lemon glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon lemon juice
Directions
Preheat your oven to 340F
Wash and chop the strawberries, set aside in a bowl.
In a mixing bowl, sift together your flour, baking powder and salt, set aside.
Grease a bundt cake pan and set aside.
In the bowl of a mixer, add the butter and sugar and cream together.
Add the eggs into the butter, 1 at a time.
Add the vanilla, lemon juice, and lemon zest, mix just to combine.
Add the sifted flour to the batter a little at a time, alternating between, flour and a little bit of buttermilk, mix to combine
In the bowl with the strawberries, add 1 tablespoon of flour and toss the strawberries with the flour until they are coated well.
Add the strawberries into the batter and fold them in, using a rubber spatula.
In your prepared bundt cake pan, pour the batter in and even it out with a rubber spatula.
Bake for about 1 hour, or until the toothpick comes out clean.
After the cake is ready, remove from the oven and from the bundt pan and let it cool completely.
Once the cake is cooled, make the glaze for the top.
In a small bowl, add powdered sugar, milk and lemon juice, and whisk to combine into a glaze.
Pour the glaze over the bundt cake and top with strawberries.