Description
SOUR CREAM STRAWBERRY BUNDT CAKE is a delectable dessert that combines the tangy richness of sour cream with the sweetness of fresh strawberries. This moist bundt cake features a tender crumb, making it perfect for any occasion, whether it’s a birthday celebration or a cozy brunch at home. The simplicity of the recipe allows you to whip it up effortlessly, and its versatility means you can experiment with different fruits to suit your taste. Finished with a light glaze, this cake is not only delicious but visually stunning, making it an ideal centerpiece for your dessert table.
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 grease your Bundt pan.
- In a mixing bowl, cream the room-temperature butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sour cream and lemon zest.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to the wet mixture until just combined.
- Gently fold in the diced strawberries.
- Pour batter into the prepared Bundt pan and bake for about 50-60 minutes or until a toothpick comes out clean.
- Allow cooling for about 10 minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg