Ingredients
Scale
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cups (10 oz/284 g) butter, softened
- 2 ⅔ cups (21 oz/592 g) granulated sugar
- 2 tablespoons lemon zest
- 6 large eggs, at room temperature
- ¼ cup (2 fl oz/60 ml) buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 3 cups (15 oz/426 g) finely diced fresh strawberries
- ¼ cup (2 oz/57 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, melted
- ¾ cup (3 oz/85 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Generously butter and flour a 15-cup bundt pan. Knock out the excess flour and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar, and lemon zest on medium-high speed until light and fluffy, approximately 5 minutes.
- Reduce the speed to medium, adding the eggs one at a time and mixing well after each addition. Also, mix in the buttermilk and lemon juice until well combined.
- Lower the speed to low and incorporate the flour mixture in three parts, mixing just until combined.
- Gently fold in the diced strawberries into the batter, and evenly spread in the prepared bundt pan.
Notes
Ensure the butter is softened for better mixing with sugar.
You may add more lemon juice for extra zing if desired. Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.