Strawberry Limeade Bundt Cake

Photo by: K. Henriques

I thought this recipe would be fun to kick-off my summer fruit fest. Over the next two months I’ll be posting various fruit recipes to celebrate summer. A co-worker recently brought in a key lime cake that tasted more lemony than limey (is that a real word??) so I decided maybe I’d try something to make something with lime to see if I could tell the difference. I checked the fridge and had a whole thing of strawberries and thought it might be fun to do a strawberry limeade cake; however, I couldn’t find a recipe for one anywhere. I had been wanting to create my own recipe for a while now so I decided this was the time to try it. I reviewed several different strawberry, lemon, and strawberry lemon cake recipes (both regular and bundt) and after some testing ended up with the recipe below. I’m still perfecting this recipe so feel free to use this recipe and let me know what you think or any suggestions you have!

Ingredients

Cake

1 cup unsalted butter, softened

2 cups granulated sugar

3 eggs

2 tablespoons lime juice

zest of 2 limes

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

5 oz Greek Strawberry yogurt

3 oz Sour Cream

12 ounces chopped fresh strawberries

Additional flour (anywhere from 1/4 to 1/3 cup)

Glaze

1 cup powdered sugar

2 tablespoons lime juice

zest of 1 lime

Strawberries for garnish

Directions

Preheat oven to 375 degrees.

In a large bowl, sift together flour, baking soda and salt.  Zest the limes into the dry ingredients.

Cream butter and sugar together in a stand mixer. Beat until thoroughly mixed, then add eggs one at a time along with lime juice. Add half of the flour mixture and stir, then add half the yogurt/sour cream mixture and stir. Repeat with the other halves.

Toss the chopped strawberries in the flour, coating well.  Gently fold the strawberries into the batter.

Spray a bundt pan with cooking spray and pour the batter into the pan. 

Reduce the oven temperature to 325 degrees and bake for 70 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool for at least 30 minutes; then turn it out onto a wire rack to cool completely. 

Mix lime juice and powdered sugar to make the glaze and drizzle it on top. Zest 1 lime over the top of the cake and garnish with fresh strawberries!

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