Strawberry Glazed Bundt Cake
Strawberry Glazed Bundt Cake
A delicious and fresh sweet treat. This bundt cake comes together easily and the two ingredient glaze is the perfect finishing touch!
Ingredients
Method
For the Batter:
- Preheat oven to 325°F. Grease and lightly flour your bundt or loaf pan.
- Make the strawberry swirl: Mash strawberries with sugar and lemon juice until slightly chunky. Set aside.
- Beat butter and cream cheese until smooth, then slowly add sugar and mix until light and fluffy.
- Mix in eggs one at a time, then stir in vanilla.
- Whisk dry ingredients separately.
- Alternate adding dry ingredients and buttermilk into the batter, mixing gently until just combined. Begin and end with the dry ingredients.
- Pour in half the batter, add half the strawberries, then repeat.
- Gently swirl with a knife.
- Bake for about 1 hour 10 minutes, until a toothpick comes out with soft crumbs.
- Cool: Let rest in the pan for 15 minutes, then turn out and cool completely.
For the Glaze:
- Puree a 1/4 cup of strawberries that have been hulled and diced.
- Combine the powdered sugar and strawberry puree, adding a bit of puree at a time until the desired consistency is achieved.
To Finish:
- Once the cake is completely cool, gently drizzle the strawberry glaze over the top, letting it fall naturally down the sides.
- Slice and enjoy.
Notes
- Room temperature ingredients make everything come together more smoothly
- Mix just until combined for a soft, tender crumb
- Keeps well covered on the counter for a couple days, or in the fridge a bit longer
