Strawberry Bundt Cake
Fresh strawberries and sour cream are key to creating a perfect bundt cake you'll want to make every spring.
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Cooking tools:
- Bundt pan
- Stand mixer
- Hand mixer
- Cake tester
- Cooling rack
- Microplane
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Fork
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups All-Purpose Flour
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- 1¼ tsp Kosher Salt
- ½ cup Neutral Oil (Vegetable Oil, Avocado Oil, etc.)
- 1¾ cups Sugar
- 1 Lemon (zested and juiced, about ¼ cup lemon juice)
- 3 Large Eggs (room temp)
- 1¼ cup Prairie Farms Lactose Free Sour Cream
- 1 tsp Vanilla Extract
- 2¾ cups Fresh Strawberries (de-stemmed and chopped into ½” pieces)
- ¼ cup Fresh Strawberries (de-stemmed and chopped into ½” pieces)
- 2 cups Powdered Sugar
- 2 tsps Lemon Juice
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