Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze
The perfect summer dessert is this Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze. The soft and fluffy cake is dense and moist, a perfect complement to the juicy, sweet strawberries. Top it with the sweetest, tangiest lemon drizzle. This cake is so delicious that you'll want to make it again and again.
Preheat the oven to 325 degrees Fahrenheit. Grease a Bundt cake pan with shortening or melted butter and then coat with flour. Set aside.
First, make the cake. In a stand mixer fitted with the paddle attachment, beat together the butter and sugar until pale yellow and fluffy. Add the eggs, one at a time, then the vanilla bean extract, limoncello (or lemon juice) and Greek yogurt. Beat until combined.
In a separate, medium mixing bowl, sift together 2 ¾ cups flour, the baking soda and the salt. Add this mixture to the wet mixture and beat until just combined.
In a separate bowl, toss the strawberries with the remaining ¼ cup flour. Fold the strawberries into the batter.
Pour the batter into the prepared Bundt pan and bake at 325 degrees for about 60 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and let cool 10 minutes before turning out of pan onto a wire rack to cool completely.
While the cake is cooling, make the glaze. In a medium mixing bowl, combine all of the glaze ingredients. Drizzle over the cooled cake and let set for at least 15 minutes before serving.
