Ingredients
Scale
- 1 cup salted butter (room temperature)
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/4 tsp salt
- 1 tsp baking powder
- Zest of 1 lemon
- 1 2/3 cups all-purpose flour
- 1 1/2 cups diced strawberries
Instructions
- Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing it with butter or cooking spray and dusting it with flour.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in eggs one at a time, followed by vanilla extract.
- Mix in sour cream until combined. In another bowl, whisk together flour, salt, baking powder, and lemon zest. Gradually add dry ingredients to the wet mixture.
- Gently fold diced strawberries into the batter using a rubber spatula.
- Pour the batter into the prepared bundt pan and bake for about 50-60 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, combine melted butter, powdered sugar, vanilla extract, and milk until smooth and drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg