Strawberries In Rose Cake with Lemon Glaze - By Bonnie Banters     

Inspired by Foodista

Approximately 8-10 servings


The Cake

Required:  Either a rose-pattern Bundt pan (mine came from Williams-Sonoma and measures 9") or a traditional 10" Bundt pan.  If you use the rose pan, pour the extra batter into a 8 1/2" x 4 1/2" loaf pan.

  • 2 1/2 c. sifted all-purpose flour, divided
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • zest of 1 lemon (save for juicing*)
  • 1 c. (2 sticks) butter, softened
  • 2 c. granulated white sugar
  • 3 eggs, room temperature (I most always bake w/room-temp eggs.)
  • 1 TB lemon juice* (One lemon will yield approx. less than 4 TB...reserve leftover juice for the glaze.)
  • 8 oz. plain or vanilla low-fat yogurt (The original recipe calls for Greek yogurt, if you'd prefer using that.)
  • 12 oz. fresh (cleaned, stems removed), diced strawberries
  • Non-stick baking spray

©Bonnie Banters™.  All rights reserved

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The Glaze

  • 1 c. powdered sugar
  • 2 TB lemon juice


The Cake

  1. Preheat the oven to 325º.
  2. Sift together 2 1/4 c. flour, baking soda and salt.  Using a fork, stir in the lemon zest and set aside.
  3. Cream the butter and sugar until light and fluffy. Scrape the bowl.
  4. Beat in the eggs one at a time, just until incorporated.  Stir in 1 TB lemon juice. Scrape the bowl again.
  5. Alternately beat in the flour mixture and the yogurt, just until well blended.  Scrape the bowl.
  6. Toss the strawberries with the remaining 1/4 c. flour and use a spatula to gently fold into the batter.
  7. Spray the Bundt pan, including the tube, well with the non-stick baking spray:  If you're using the rose Bundt pan, be sure to spray every crevice really well and spray a loaf pan for the extra batter.
  8. Pour the batter into the pan:  If using the rose pan, fill about 2/3 full and pour the remaining batter into the loaf pan. To spread the batter evenly, place the pan(s) on the counter with a dish towel underneath; lift the pan(s) about 1-2" from the counter and gently drop the pan a couple of times.
  9. Bake the rose cake about 55 minutes; the extra batter in a loaf pan about 50 minutes; and if you choose the traditional Bundt cake, about 60 minutes.  When done, a toothpick inserted into the center of the cake will come out clean and the cake will pull away from the sides of the pan.
  10. Cool in the pan(s) on a wire rack overnight. 
  11. To release from the rose pan, run a very thin-bladed knife around the tube, then turn the pan onto a cake platter and give the pan a hard tap with the palm of your hand.  While holding the pan to the platter, shake it carefully until the cake releases.

The Glaze

Whisk the 2 TB lemon juice with the powdered sugar.  Using the whisk, drizzle the glaze over the top of the cake.  For the rose cake, use about 1/2 of the glaze so the rose pattern will remain clear and serve the remainder of the glaze on the side.

©Bonnie Banters™.  All rights reserved.

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