Ingredients
Scale
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cups (10 oz/284 g) butter, softened
- 2 ⅔ cups (21 oz/592 g) granulated sugar
- 2 tablespoons lemon zest
- 6 large eggs, at room temperature
- ¼ cup (2 fl oz/60 ml) buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 3 cups (15 oz/426 g) finely diced fresh strawberries
- ¼ cup (2 oz/57 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, melted
- ¾ cup (3 oz/85 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Butter and flour a 15-cup bundt pan, then remove excess flour and set it aside.
- In a medium bowl, combine the flour, baking powder, and salt; whisk together and set aside.
- In a stand mixer bowl, cream the butter, sugar, and lemon zest on medium-high speed until fluffy, about 5 minutes.
- Lower the speed to medium, adding the eggs one at a time while mixing well. Follow with buttermilk and lemon juice until blended.
- Reduce speed to low and gradually mix in the flour mixture until just combined.
- Gently fold in diced strawberries, then transfer the batter to the prepared bundt pan.
Notes
For extra flavor, consider adding more lemon zest.
Make sure all ingredients are at room temperature for the best texture.
This cake can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30 g
- Sodium: 270 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.