Perfectly moist and soft sour cream cake filled with fresh strawberries. Then topped with a sweet lemon glaze to make the ultimate summer cake recipe!
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour
Cool: 30 minutesminutes
Total Time: 2 hourshours
Servings: 16
Ingredients
1cupbutter, softened
2cupsgranulated sugar
3eggs
4Tablespoonslemon juice, divided
zest of 1 lemon
2 ½cupsall-purpose flour
½teaspoonbaking soda
½teaspoonKosher salt
8ouncessour cream
1 ½cupsfresh strawberries, diced
1cuppowdered sugar
Instructions
Cake:
Preheat oven to 375°F degrees. Grease and flour a 10-inch bundt pan. Whisk together 2 1/4 cups flour, baking soda and salt. Then add in lemon zest and set aside.
With an electric mixer, cream the butter and sugar until light and fluffy. Next beat in eggs, one at a time. Then stir in 2 Tablespoons lemon juice. Alternate mixing the flour mixture and the sour cream into the butter/sugar mixture until all is incorporated.
Mix diced strawberries with remaining 1/4 cup flour. Then gently fold into the batter.
Pour batter into bundt pan and reduce oven temperature to 325°F. Bake for 60 to 65 minutes, or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.
Glaze:
Once cake has completely cooled, mix together powdered sugar and 2 Tablespoons of lemon juice.
Drizzle glaze on top of cake with a spoon. Then slice and serve.
Notes
Glaze: Feel free to swap the lemon juice in the glaze with milk or strawberry juice. Or make a cream cheese glaze if preferred.