Lemon Bundt Cake with Strawberry Frosting is a wonderfully bright combination of sweet & tart that’s perfect for celebrations and get-togethers!
Why We Love Lemon Bundt Cake with Strawberry Frosting
- The lemon and strawberry flavors in this cake are reminiscent of spring and summer flavors, so it’s a light-tasting cake that is perfect for celebrations, holidays, and fun get-togethers with family and friends!
- The lemon Bundt cake is made from scratch, so it has that tart, fresh lemon taste, unlike the overly sweet lemon flavor found in cake mixes.
- Strawberry cream cheese frosting is very easy to make and compliments a variety of cakes and sweets. It’s almost like a full dessert itself, so try not to eat it all before you frost the cake!
- Bundt cakes are really simple to make and are moist so they last really well, which makes this cake a great choice to bake ahead of time.
Ingredients You’ll Need to Make Lemon Bundt Cake with Strawberry Frosting
For the Lemon Bundt Cake
PANTRY ITEMS: For this cake, you will need all-purpose flour, granulated sugar, baking soda, and baking powder.
REFRIGERATED ITEMS: Be sure to have eggs, salted butter, whole milk, and plain or lemon-flavored Greek yogurt on hand for this cake. You can use low-fat Greek yogurt if you want or swap out the yogurt for sour cream.
LEMON: This lemon party needs a lemon so be sure to have one or two, depending on size, for zesting and juicing.
For the Strawberry Frosting
CREAM CHEESE: You will need a softened brick of cream cheese. You can use regular or Neufachtel to get that great tangy flavor but skip the non-fat cream cheese.
POWDERED SUGAR: To sweeten the frosting, you will need powdered sugar. It dissolves into the cream cheese easily so the frosting isn’t grainy.
JELLO: Strawberry jello is going to add a burst of strawberry flavor, so be sure to have a packet ready.
How to Make Lemon Bundt CakeJump to Recipe
STEP 1 Preheat your oven to 350 degrees F. In a large bowl, whisk together the butter and granulated sugar until smooth. Add the eggs, milk, yogurt, lemon zest, and lemon juice to the bowl and whisk well, until everything is combined.
STEP 2 In a medium bowl, whisk together the flour, baking powder, and baking soda. Fold the dry ingredients into the bowl of wet ingredients and mix until no dry mix remains.
STEP 3 Pour the batter into a well-greased Bundt pan and bake for 45-50 minutes. When the cake is ready a toothpick inserted halfway between the wall of the pan and the inner tube should come out clean.
STEP 4 Take the cake out of the oven and cool it completely. Once cooled, run a knife around the outer and inner edges of the bundt pan and turn the pan over onto a serving plate. The cake should slide out of the pan and be ready to decorate.
How to Make Strawberry Frosting
STEP 1 Make the frosting by beating together the cream cheese, powdered sugar, and strawberry jello in a large mixing bowl. Then frost the cake using an offset spatula or by piping the frosting onto the cake in the style of Nothing Bundt Cakes with thick stripes and a large dollop in the center (like I did here).
Tips & Tricks
- Greasing the Bundt pan really well is important because you want your cake to come out easily and look great! Try using a non-stick baking spray or a combination of butter and flour to ensure your cake releases well. I really love this miracle pan release mixture. It never fails me.
- One cup of sliced strawberries can be added to the cake batter to increase the strawberry flavor and add a different texture to the cake.
- For an even bigger strawberry flavor, you can add the entire packet of strawberry jello to the frosting mix.
- If you would like thicker frosting, add more powdered sugar at a time and mix until you reach your desired texture. You can also add some milk to thin out the frosting if it gets too thick.
- This cake can be stored on the counter or in the fridge for up to 5 days, just be sure to keep it in an airtight container.
Lemon Bundt Cake with Strawberry Frosting FAQ
What’s the difference between cake and Bundt cake?
The only difference between a cake and a Bundt cake is the pan that is used to make the Bundt cake. Bundt cake pans are round cake pans with a tube in the center and typically, the pan has some kind of design. The design can be simple, such as ridges that start at the top and go down the sides of the bundt pan for a “bubble” look, or be intricate, with a flower petal design or geometric design, for example. There is no specific Bundt flavor or texture since any kind of cake can be made in a Bundt pan.
Can you use regular cake mix in a Bundt pan?
Yes, any type of cake can be made in a Bundt pan! You can choose from a regular cake mix, a coffee cake mix, or even a pound cake mix. Heck, even this lemon budnt cake can be made from cake mix and topped with homemade frosting.
When baking a cake mix in a Bundt pan, be sure to check the back of the box for cooking times and any other special instructions for cooking the cake in a Bundt pan.
The Bundt pan will make the cake a little denser due to the shape of the pan, so follow the cooking time so that you end up with a perfectly cooked cake.
How do you make strawberry frosting taste better?
The strawberry cream cheese frosting included in this recipe is beyond delicious but if you need to buy a container of strawberry frosting to use instead, there are a few ways to boost the flavor.
- Spoon the can of frosting into a mixer and whip it. Making it light and fluffy is great for improving the texture and from there you can add vanilla extract, which will bring out the strawberry flavor better.
- You can also add whipped cream if the frosting is still too thick for your liking.
- Try adding fresh or dried strawberries to the frosting for more flavor and pops of texture.
Other Recipes You May like
- S’mores Chocolate Chip Bundt Cake
- Lemon Raspberry Cake
- Air Fryer Pumpkin Bundt Cake
- Rum Soaked Honey Pound Cake
- Sour Cream Coffee Cake
Lemon Bundt Cake with Strawberry Frosting
- Preheat your oven to 350 degrees F. Grease the inside of a 10-inch bundt pan with nonstick baking spray or butter and flour. Set aside.
- In a large mixing bowl, beat together the butter and sugar until smooth and fluffy, about 1 minute.
- Mix in the eggs, milk, yogurt, lemon zest, and lemon juice until the mixture is smooth and well combined.
- In a medium mixing bowl, stir together the flour, baking soda, and baking powder. Pour the dry ingredients into the wet ingredients and gently fold everything together. (Be sure to scrape along the bottom of the mixing bowl to ensure no clumps of flour remain.) Pour the batter into the prepared bundt pan
- Bake for 45-50 minutes, or until a toothpick between the tube and outer wall comes out clean. Remove from the oven and cool completely on a wire rack.
- once the cake is cooled, turn the pan over and remove to cake. Then transfer it to a serving plate.
- To make the frosting, beat together the cream cheese, powdered sugar, and strawberry jello mix in a large mixing bowl until smooth. Frost the cake as desired before cutting it into slices.
- If you only have unsalted butter on hand, add 1/4 teaspoon of salt to the dry ingredients.
- You can store this cake for up to 5 days on the counter or in the fridge in an airtight container.
- You can add 1 cup of sliced strawberries to the cake batter to up the strawberry flavor and add a fun texture change to the cake.
- Easily increase the strawberry flavor of the frosting if you want it to really pack a punch by using the whole packet of jello mix packet instead of half.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.