Lemon Bundt Cake Recipe

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1. 1

   Step 1

   Preheat the oven to 350°F (177°C). Lightly grease and flour a 10-inch Bundt pan or spray with nonstick baking spray, ensuring all crevices are coated.

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   Step 2

   Whisk together the dry ingredients: all-purpose flour, baking powder, and salt in a medium bowl; set aside.

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   Step 3

   In a large mixing bowl, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

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   Step 4

   Add eggs one at a time, beating well after each addition. Mix in lemon zest.

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   Step 5

   Stir in fresh lemon juice and vanilla extract until combined.

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   Step 6

   With mixer on low, alternate adding the dry ingredients and the yogurt and milk, beginning and ending with dry ingredients. Mix just until batter comes together; do not overmix.

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   Step 7

   Gently fold in 3/4 cup of the sliced strawberries into the batter; reserve the remaining 1/4 cup for serving garnish.

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   Step 8

   Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into center comes out clean or with a few crumbs.

9. 9

   Step 9

   Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack and cool completely.

10. 10

    Step 10

    While the cake cools, whip the heavy cream with powdered sugar (and a splash of vanilla) to soft peaks. Chill until ready to serve.

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    Step 11

    To serve, slice the cake and top with the remaining sliced strawberries and a dollop of whipped cream. Garnish with extra lemon zest if desired.