Super Easy Strawberry Lemonade Bundt Cake
If one of my favorite summer treats is strawberry lemonade, this super Easy Strawberry Lemonade Bundt Cake recipe will be a dream come true. This cake boasts a perfect lemon flavor with swirls of strawberry that is made even more amazing with the perfect strawberry glaze.
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Why you will LOVE this Summer Cake
- With fresh flavors like lemon and strawberry this cake couldn’t be more perfect for a warm summer day. Although it would also be a fabulous way to brighten a dark fall or winter day too.
- It is a light dessert with big fruity flavors. Using a lemon cake mix with fresh lemon zest gives it a wonderful way to get your taste buds dancing.
- Bundt Cakes are impressive without any extra work. No matter where you take this strawberry lemonade cake people will be impressed. That is what is so special about a Bundt cake!
- It works for any occasion. The flavors are versatile and you can make it for a holiday, birthday or just because {which is my favorite occasion}.
Ingredients needed for this Recipe
- Lemon Cake Mix- The perfect place to start for a perfectly flavored strawberry lemon bundt cake.
- Instant Lemon Pudding- Added for a bit more lemon flavor while also transforming it into a pound cake recipe.
- Sour Cream- Using an ingredient like sour cream in the cake batter helps balance the sweetness.
- Lemon Zest- Adding the zest of fresh lemons gives the cake a standout flavor.
- Strawberry Jam- Using strawberry jam in both the cake and the glaze give this Strawberry Cake just the right amount of strawberry flavor.
See recipe card for full information on ingredients and quantities.
Variations
So many fruit flavors go perfectly with the tangy citrus taste of lemon. Change out the jam for a different variety.
Jam: The simple step of changing out the strawberry jam for blueberry, blackberry or cherry jam can be super amazing. You can also use lemon curd for BIG lemon flavor that will give you a nice tangy dessert.
Sour Cream: The sour cream can easily be replaced with Greek yogurt.
Glaze: For an over the top lemon flavor add the zest of a lemon and a tablespoon lemon juice to the strawberry glaze.
If you are a lemon lover, skip the strawberry glaze and go with a lemon glaze. To do so combine 2 cups of powdered sugar with 2 tablespoons of lemon juice and lemon zest. Add enough milk to get a pourable consistency. I use this glaze on my Mini Lemon Bundt Cakes and it is delicious.
Other Options: You can also add fresh fruit to the cake batter. Berries are especially wonderful because they add great flavor without too much moisture.
How to make Strawberry Lemonade Bundt Cake
1 Combine the cake mix, pudding mix, eggs, sour cream, vegetable oil and lemon zest in a large bowl.
2. Mix using an electric mixer until you have a thick and beautiful cake batter.
3. Spray a classic bundt pan liberally with nonstick cooking spray and pour half of the cake batter into the prepared pan. Top with the strawberry jam and then swirl the jam into the batter using a toothpick or skewer.
4. Top with the remaining half of the cake batter and spread into an even layer.
5. Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs {but not any raw cake batter}.
6. Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting it onto a cake plate to cool completely.
7. To make the glaze, combine the confectioners’ sugar and strawberry jam in a small bowl, add enough milk to thin out the glaze. Finally add the lemon zest and whisk until smooth.
8. To finish the cake, spoon the glaze over the top of the cake and add fresh berries {if desired}.
Expert Tips
- Don’t spray the pan until right before you add the cake batter. Doing this step too soon can result in the spray pooling at the bottom of the pan which can make the cake stick.
- Use a good quality strawberry jam or make your own. This quick and easy Strawberry Jam is made without pectin and would be delicious added to this strawberry lemon pound cake.
- Don’t forget to use a toothpick {or knife} to swirl the jam into the cake. Adding the strawberry jam between layers of cake batter isn’t quite enough. Be sure to swirl it into the cake so you get the strawberry taste in every single bite.
- Let the cake cool in the greased bundt pan for 15 minutes before inverting it. If you try to invert it too quickly the cake won’t have had time to pull away from the pan.
- Only glaze after the cake is completely cooled. If you try to glaze the cake before it is cooled the glaze will melt into the cake.
Storage and Freezing
Store- I prefer to store this Strawberry Lemonade Bundt Cake in the refrigerator because it will last a couple of days longer. This cake is also even more wonderful when served cold.
It can however, be stored at room temperature for a few days in an airtight container {but the cake may get super soft and a bit soggy}.
Freeze- Yes, you can freeze this Strawberry Lemonade Bundt Cake unglazed for up to 3 months. Glaze after defrosting and before serving for best results.
Recipe FAQs
This strawberry lemonade pound cake could easily be made into a layer cake. Use two 8 or 9 inch round cake pans and bake for 25-30 minutes or until a toothpick comes out with only a few crumbs {not any raw batter}.
It can also be baked in a 9×13 baking dish for 25-30 minutes and served from the pan.
If you prefer to not add jam to the cake fresh and frozen strawberries can be used.
Add 2 cups of diced strawberries to the cake batter and bake according to recipe directions. Freeze dried strawberries would also be delicious mixed into the cake batter.
For the glaze I would stick with strawberry jam or use a strawberry glaze to keep the smooth consistency. The glaze should be pourable.
My favorite way to serve this cake is chilled on a hot summer day with a scoop of vanilla or strawberry ice cream. It is refreshing and the perfect dessert for summer days.
Do you love strawberry recipes? Try these…
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Super Easy Strawberry Lemonade Bundt Cake
Ingredients
Bundt Cake
- 1 box box white cake mix {15.25 ounces}
- 1 box box lemon pudding mix {3.9 ounces}
- 4 large eggs
- 1 cup sour cream
- ¼ cup vegetable oil
- zest half a lemon
- ¾ cup strawberry jam
Strawberry Glaze
- 2 cups powdered sugar
- ¼ cup strawberry jam
- zest half a lemon
- 2-3 Tablespoons milk
Instructions
Bundt Cake
- Preheat the oven to 350 degrees.
- Mix together the cake mix, pudding mix, eggs, sour cream, oil and lemon zest with an electric mixer until well blended. Spray a bundt pan liberally with nonstick cooking spray. Pour half of the cake batter mixture into the prepared pan. Spoon the cup of strawberry jam over the top of the cake batter in the pan and swirl {using a toothpick or skewer} into the cake batter. Top with the remaining half of the cake batter and spread in an even layer.
- Bake for 40-45 minutes or until a toothpick comes out with only a few moist crumbs {no raw batter}. Cool cake in pan for 15 minutes and then remove from pan and cool completely.
Strawberry Glaze
- Once the cake is cool combine the glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of your whisk but still spreadable.
- Use a spoon and spread it over the top of the cooled cake, being sure that it covers the top well and drips over the sides. Wait for the glaze to set up at room temperature or refrigerate for a faster set up.
- Store the cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You can also freeze the cake unglazed for up to 3 months.
Video
Notes
- Don’t spray the pan until right before you add the cake batter. Doing this step too soon can result in the spray pooling at the bottom of the pan which can make the cake stick.
- Use a good quality strawberry jam or make your own. This quick and easy Strawberry Jam is made without pectin and would be delicious added to this strawberry lemon pound cake.
- Don’t forget to use a toothpick {or knife} to swirl the jam into the cake. Adding the strawberry jam between layers of cake batter isn’t quite enough. Be sure to swirl it into the cake so you get the strawberry taste in every single bite.
- Only glaze after the cake is completely cooled. If you try to glaze the cake before it is cooled the glaze will melt into the cake.
- Change the jam flavor to raspberry, blackberry, blueberry or cherry. You can also use lemon curd for the swirl.
- Add 2 cups of fresh or frozen strawberries to the cake batter instead of strawberry jam.
- If you are a lemon lover, skip the strawberry glaze and go with a lemon glaze. To do so combine 2 cups of powdered sugar with 2 tablespoons of lemon juice and lemon zest. Add enough milk to get a pourable consistency. I use this glaze on my Mini Lemon Bundt Cakes and it is delicious.
Just read your strawberry lemonade bundt cake recipe and sounds so good I’m going to make it for Easter. Thanks so much Pandie 🌼
It will be perfect for Easter! Enjoy. 🙂