Go Back
Lemon and Strawberry bundt cake for Valentine's day 4

Lemon and strawberry bundt cake

A beautiful bundt cake made with fresh starwberries and lemon zest. It is perfect as it is and can be jazzed up with some butter cream and fresh strawberries too. Recipe Author: Madhushree
Prep Time 20 mins
Cook Time 2 mins
Total Time 22 mins
Course Cakes and Bakes
Cuisine European, Global
Servings 12 servings


For the bundt Cake

  • 170 gms Unsalted Butter plus extra for greasing
  • 375 gms Flour plus extra fro dusting
  • 3 nos large eggs
  • 350 gms Caster sugar
  • 1 tsp lemon zest
  • 1/4 cup Lemon Juice
  • 1 1/4 cup Thick Yogurt
  • 1 tsp vanilla essence
  • 1 1/2 tsp baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp kosher salt
  • 2 1/2 cup chopped strawberries

For the buttercream

  • 1 cup Unsalted Butter at room temperature
  • 4 cups Icing Sugar
  • 1/4 cup Milk to thin the butter cream if required
  • three or four gel food colours
  • fresh strawberries for garnish

For the glaze

  • 1 1/2 cups Icing Sugar
  • 1/4 cup Milk
  • 1/2 tsp Lemon Juice


  • Prepare a large bundt pan by greasing it with butter and dusting with flour. Pre heat the oven at 180 degree c.
  • Cream the butter and sugar in a mixing bowl for three to four minutes. Add the lemon zest and continue whisking either with hand or an electric hand mixer.
  • Break the eggs one by one and incorporate them thoroughly with the butter and sugar. As you do it, you will notice it curdling but it is alright and once you add the flour, it becomes smooth once again.
  • Once the eggs are done, add vanilla, lemon juice and the yogurt and whisk nicely.
  • In another large bowl, mix all the dry ingredients. Then slowly add the dry ingredients to the wet ingredients while folding in with a spatula. If you find it too difficult, then use the mixer but don't whisk too much then. Just make sure to incorporate the flour properly with the egg batter.
  • Mash the strawberries a little with your fingers so that you have some juice and some small bits too.
  • Take the bundt pan and pour about 1/4 of the batter on the bottom. Spread it gently all around.
  • Add the strawberries to the rest of the batter and fold using a spatula. Pour this into the bundt pan all around and pop it into the oven for about 50 to 60 minutes or until a skewer comes out clean when poked in the centre.
  • Take the cake out when done and leave it as it is till it cools down a little bit. Then using a knife, release the edges and then flip it out on a plate. Let it cool down completely and while it is cooling down, make the butter cream.
  • In a mixing bowl, cream the butter and then add the icing sugar in small batches till it becomes and smooth buttercream. Use the milk at your discretion. If it has become too soft then add more icing sugar.
  • Distribute the butter cream in three or four bowls, depending on the number of food colours you have.
  • Add drops of different food colours to the bowls and mix them. Put them in different piping bags with different nozzles.
  • Make the glaze by mixing the icing sugar and the milk and lemon juice. It should not be too runny neither too clumpy.
  • When the cake cools down, first pour the glaze using a spoon all around the cake top. Then let the glaze set, which takes about 45 minutes. Then decorate the top of your cake with butter cream and some fresh strawberries.


I recipe is pretty close to the lemon yogurt cake recipe that I make with the addition of strawberry and replacing oil with butter. Some of the cake decoration inspiration has been from www.sugarhero.com