Strawberry Bundt Cake

Ingredients

• 2½ cups (300g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (6g) baking powder
• 12 ounces (340g) softened unsalted butter
• 1¾ cups (350g) granulated sugar
• 1 teaspoon (6g) salt
• 5 large eggs
• 1 tablespoon (6g) lemon zest
• 2 teaspoons (10ml) vanilla extract
• ¾ cup (175ml) buttermilk
• 2 cups (400g) hulled and diced strawberries
• 1½ cups (173g) powdered sugar
• 2-3 tablespoons (30-45g) strawberry puree
• 1 teaspoon (5ml) lemon extract

Steps

1. 1

   Preheat the oven to (350°F/175°C). Grease a bundt pan generously with cooking spray and set aside.

2. 2

   In a medium bowl, sift the flour, salt, baking soda, and powder for even distribution. Set aside.

3. 3

   Cream the butter and sugar at high speed in a stand mixture or a bowl with a hand mixer until it's fluffy and starts to look white, 4-5 minutes.

4. 4

   Stir in the eggs, one at a time, beating well between each addition. Add the flour mixture a little at a time, followed by the buttermilk and vanilla extract. Stir well until everything is thoroughly combined. Please DO NOT over-mix.

5. 5

   In a medium bowl, coat the diced strawberries with flour to prevent the strawberries from sinking to the bottom of the bundt pan. Scrape down the sides of the mixing bowl.

6. 6

   Pour batter into a greased cake pan. Tap pans on the work surface to eliminate large air bubbles.

7. 7

   Bake at 350°F (175°C) for 50-60 minutes or until a tester inserted into the center comes out clean. Start checking it for doneness after 45 minutes. Transfer to a wire rack and glaze if desired, or lightly dust the cooled cake with powdered sugar for a sweet finish.

8. 8

   In a small bowl, whisk the confectioner's sugar, strawberry puree, and lemon extract.

9. 9

   Add more sugar or juice to achieve your desired consistency. Glaze the cake and enjoy!!