This Fresh Strawberry Bundt Cake is very soft and tastes great with lemon. It's very simple to make and tastes great. The best cake for spring, and it's also great for breakfast or a coffee break.
Ingredient
– 1 ½ cups granulated sugar– ⅓ cup canola oil– 6 tablespoons margarine– 2 large egg– ½ teaspoon vanilla extract– 2 teaspoons grated lemon rind– 3 Tablespoons fresh lemon juice– 2 cups all-purpose flour plus 2 Tablespoons flour– ¾ cup whole-wheat pastry flour (or use all-purpose)– 2 teaspoons baking powder– ¼ teaspoon baking soda– ¼ teaspoon salt– 1 cup coconut milk yogurt– 2 Tablespoons almond milk – 12 ounces fresh strawberries
1
Warm the oven up to 350F. Butter and flour a regular 10-cup bundt pan. When I use bundt pans, I like to use baking spray.
Direction
2
Put the first three ingredients in a big bowl and mix them together. Use a mixer on medium speed to make the mixture light and fluffy.
3
Beat in the eggs until they are fully mixed in. Extra lemon juice, sugar, and lemon rind should be mixed in.
4
Mix the flours, baking powder, baking soda, and salt in a large bowl.
5
Set this bowl away. Mix coconut milk (or normal milk) and yoghurt. Start by adding the flour mixture and then the yoghurt mixture, going back and forth between the two.
6
Mix the strawberries with the last 2 tablespoons of flour. Add the strawberries slowly and carefully.
Fill the bundt pan with batter.
7
Put it in the oven at 350° for 55 minutes, or until a wooden pick stuck in the middle comes out clean. Let cake cool in pan for 15 minutes. Take out of the pan and let cool on a wire rack.
8
When it's cool, use a whisk to mix the powdered sugar and the last 2 tablespoons of lemon juice. If you want the glaze to be thicker, add more powdered sugar. If you want it lighter, you can add more lemon juice. Add the sauce on top. Enjoy yourself!