Strawberry Bundt Cake by @millsandbuns

1h8

10 servings

🧈

100 g

Butter

🍋

0.5 lemon

Lemon zest

🍬

150 g

Caster sugar

🧀

50 g

Cream cheese

🥚

3 large eggs

Eggs

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🫙

6 g

Baking powder

🥛

67 ml

Milk

🍓

100 g

Strawberries

  1. Preheat
    • unsalted butter

    Preheat the oven to 180°C (350°F). Grease a 9-inch bundt pan thoroughly with butter.

  2. Zest
    • lemon zest
    • strawberries

    Finely zest half a lemon. Chop the strawberries into small pieces.

  3. Place
    • unsalted butter
    • caster sugar
    • lemon zest

    Place 100 g softened unsalted butter, 150 g caster sugar, the lemon zest, and 50 g cream cheese in a mixing bowl. Beat until pale, light, and fluffy.

  4. Add
    • eggs
    • vanilla extract

    Add the 3 eggs and 1 teaspoon vanilla extract to the creamed mixture. Whisk until fully incorporated.

  5. Add
    • all-purpose flour

    Add half of the 150 g all-purpose flour and 1½ teaspoons baking powder. Fold gently with a rubber spatula.

  6. Fold
    • all-purpose flour
    • milk

    Fold in half of the milk, about 2 tablespoons. Add the remaining flour, baking powder, and milk, then fold only until a smooth batter forms.

  7. Fold
    • strawberries

    Gently fold the chopped strawberries through the batter. Avoid overmixing so the fruit stays intact.

  8. Transfer

    Transfer the batter to the prepared 9-inch bundt pan. Smooth the surface evenly.

  9. Bake

    Bake at 180°C (350°F) for 45 to 50 minutes. Insert a skewer into the center; it should come out clean when the cake is done.

  10. Cool

    Cool the cake in the pan for 10 minutes. Turn it out and cool completely before slicing.

Strawberry Bundt Cake by @millsandbuns

1h8

10 servings

🧈

100 g

Butter

🍋

0.5 lemon

Lemon zest

🍬

150 g

Caster sugar

🧀

50 g

Cream cheese

🥚

3 large eggs

Eggs

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🫙

6 g

Baking powder

🥛

67 ml

Milk

🍓

100 g

Strawberries

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F). Grease a 9-inch bundt pan thoroughly with butter.

    🧈unsalted butter
    🍳9-inch bundt pan

  2. Step 2/10

    Finely zest half a lemon. Chop the strawberries into small pieces.

    🍋lemon zest
    🍓strawberries
    🍋zester
    🔪knife
    🪵cutting board

  3. Step 3/10

    Place 100 g softened unsalted butter, 150 g caster sugar, the lemon zest, and 50 g cream cheese in a mixing bowl. Beat until pale, light, and fluffy.

    🧈unsalted butter
    🍬caster sugar
    🍋lemon zest
    🧀cream cheese
    🥣mixing bowl
    🥄hand whisk

  4. Step 4/10

    Add the 3 eggs and 1 teaspoon vanilla extract to the creamed mixture. Whisk until fully incorporated.

    🥚eggs
    🍦vanilla extract
    🥣mixing bowl
    🥄hand whisk
    🥄measuring spoons

  5. Step 5/10

    Add half of the 150 g all-purpose flour and 1½ teaspoons baking powder. Fold gently with a rubber spatula.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  6. Step 6/10

    Fold in half of the milk, about 2 tablespoons. Add the remaining flour, baking powder, and milk, then fold only until a smooth batter forms.

    🌾all-purpose flour
    🫙baking powder
    🥛milk
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Gently fold the chopped strawberries through the batter. Avoid overmixing so the fruit stays intact.

    🍓strawberries
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Transfer the batter to the prepared 9-inch bundt pan. Smooth the surface evenly.

    🍳9-inch bundt pan
    🥄rubber spatula

  9. Step 9/10

    Bake at 180°C (350°F) for 45 to 50 minutes. Insert a skewer into the center; it should come out clean when the cake is done.

    🍳9-inch bundt pan
    🍢skewer

  10. Step 10/10

    Cool the cake in the pan for 10 minutes. Turn it out and cool completely before slicing.

    🍳9-inch bundt pan

Composition

Ingredients

Types

Fruit, Sweetener, Dairy, Eggs, Flavoring, Leavening agent

Ingredients

Butter, Lemon zest, Caster sugar, Cream cheese, Eggs, Vanilla extract, Flour, Baking powder, Milk, Strawberries

Notes

Butter (softened), Lemon zest (zest of half a lemon), Milk (4-5 tablespoons), Strawberries (chopped)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

280 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 37g, Sugars: 24g, Fat: 13g, Saturated fat: 7.5g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 62mg, Iron: 1.1mg, Potassium: 108mg, Sodium: 95mg

Vitamins

Vitamin A: 165mcg, Vitamin C: 12mg, Vitamin D: 0.6mcg, Folate: 32mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

48 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, hand whisk, rubber spatula, measuring spoons, kitchen scale, 9-inch bundt pan, skewer, zester, knife, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Brunch, Spring, Summer, Birthday, Picnic

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British, American

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy, Buttery

Flavors

Sweet, Strawberry, Creamy, Buttery, Vanilla, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Allow cake to cool completely before storing), freezer : 3 months (Wrap individual slices tightly,Place wrapped slices in a freezer-safe airtight container,Thaw at room temperature before serving)