Strawberry Lemon Bundt Cake

Lemon is one of my favorite flavors in desserts. Cakes, cookies, pies…I do not discriminate when it comes to lemon. When added with other fresh flavors such as strawberry or mint, it’s a flavor explosion. I knew I wanted to have these flavors for our Easter dinner dessert.

When it comes to baking anything lemon, creating the lemon flavoring can be achieved in several ways. First fresh lemon juice and lemon zest is a quick and easy way. If lemons are in short supply or expensive, lemon extract or lemon oil can also be used for the full lemon flavor. To really pack the lemon flavor punch, combine lemon juice and zest with lemon extract or lemon oil.

This lemon oil is my current favorite. Lemon oil is extremely potent, so if you use this instead of lemon extract you only need a fraction. This particular lemon oil is also available for Amazon’s subscribe and save so it allows you to save a little extra money.

When it comes to bundt cakes or pound cakes; using either a pound cake pan or a bundt cake pan is vital. Also preparing the cake pan with either Crisco or room temperature butter and then flouring it is also a must. This will ensure the cake the ability to easily slip out after it is done baking.

For this particular recipe, you will need at least a 9-inch bundt cake. Or a 1lb loaf pan. Both should be nonstick, but that does not negate the buttering and flouring preparation of the pan. Anything smaller and the batter will overflow and create a mess in your oven.

Strawberry Lemon Bundt Cake

Prep Time 30 minutes
Cook Time 1 hour
Rest Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 639 kcal


  • Bundt Cake Pan or Pound Cake Pan


Bundt Cake

  • cups unsalted butter room temperature
  • cups granulated sugar
  • 7 large eggs seperate egg whites and yolks
  • ½ cup buttermilk
  • 1 tsp cream of tartar
  • ¼ cup lemon juice fresh
  • 1 Tbsp lemon zest
  • ½ tsp salt
  • ½ tsp baking soda
  • cup all-purpose flour

Strawberry Icing

  • ¼ cup fresh strawberries pureed
  • cups powdered sugar
  • ¼ tsp salt


Bundt Cake

  • Coat the inside of the pan with either Crisco (I like to use the butter flavored) or room temperature butter and then sprinkle flour in the pan being sure to cover every inch of the pan with both the Crisco/butter and the flour. Tap out any excess flour and set the pan aside.
  • In 2 bowls, seperate the eggs, one bowl with the yolks and the other bowl with the egg whites. Try not to get any yolks in with the egg whites. Add in the cream of tartar into the egg whites and beat until they are fluffy and stiff when you pull out the electric mixer from the egg whites.
  • In a large mixing bowl, cream the butter until light and fluffy with an electric mixer or stand mixer. Add the sugar and beat until fluffy again, approximately 3 minutes. Scrape the sides of the bowl and add in the egg yolks, beat again. Add the lemon juice, lemon zest, buttermilk and lemon oil. If you don't have lemon oil, substitue lemon extract. You will need 4 tsp of extract to compensate for the lemon oil. Mix until combined. In another bowl add the dry ingredients together, flour, salt, baking soda, and whisk or sift until combined. Add into the wet ingredients ⅓ at a time, mixing in between each addition until just barely combined. The batter should be smooth when all of the dry ingredeitns have been added. If it is not, gently mix until no lumps are found.
  • Add in the egg whites, and gently fold them into the batter. Do not use an electric mixer, you need to do this step by hand with a rubber spatula, going in slow folding motions. Do this until the egg whites are evenly incorperated into the batter.
  • Bake in a preheated 325°F oven for about 60-70 minutes, until a toothpick when inserted comes out clean. Remove the cake from the oven and let cool for 10 minutes in the pan.
  • Remove the cake from the pan and let it cool completely on a cooling rack. If the cake doesn't seem to want to come out of the pan, rest in the pan, upside down on a cooling rack and the cake should eventually come out of the pan.

Straberry Icing

  • Combine the strawberry puree, powdered sugar, and salt and mix until combined. Pour over the top of the cake. Serve immediately.


Serving: 1servingCalories: 639kcalCarbohydrates: 94gProtein: 8gFat: 27gSaturated Fat: 16gCholesterol: 171mgSodium: 255mgPotassium: 153mgFiber: 1gSugar: 63gVitamin A: 883IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword cake, lemon, strawberry
Tried this recipe?Let us know how it was!

I originally found this recipe here, but I have modified it slightly and added my own icing flavoring to the recipe. This cake is a beautiful contrast in color and flavor. Placing it on a cake plate would make for the perfect center piece at a dinner party.

Do you have any lemon-flavored desserts that are a favorite in your household? Hope y’all are having an amazing week!

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