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: 30minutes
Cook Time: 1hour
Total Time: 2hours
4Tablespoonslemon juice, divided
zest of 1 lemon
2 1/2cupsall-purpose flour
1 1/2cupsfresh strawberries, diced
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.
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.
Glaze: Feel free to swap the lemon juice in the glaze with milk or strawberry juice. Or make a cream cheese glaze if preferred.