Ingredients
Scale
- 1 cup salted butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- Zest of 1 lemon
- 1 ⅔ cups all-purpose flour
- 1 ½ cups diced strawberries
- 1/4 tsp salt
- 1 tsp baking powder
- 2 Tbsp melted salted butter for glaze
- 1 ½ cup powdered sugar for glaze
- 2–4 Tbsp milk for glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan.
- Cream together room temperature butter and sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Gently fold in diced strawberries and lemon zest.
- Pour batter into the prepared Bundt pan and bake for approximately 50-60 minutes or until a toothpick comes out clean.
- Allow cooling for about 10 minutes before transferring to a wire rack.
- In a small bowl, mix together melted butter, powdered sugar, vanilla extract, and milk for glaze. Adjust milk quantity for desired consistency.
- Once cooled completely, drizzle your glaze over the cake while it is placed on a serving dish or platter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 375
- Sugar: 27g
- Sodium: 227mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 78mg