Strawberry Lemonade Buttermilk Bundt Cake with Vanilla Glaze

This stunning Strawberry Lemonade Buttermilk Cake is the ultimate celebration of summer flavors in cake form. A tender, moist buttermilk pound cake is swirled with vibrant strawberry ripple, brightened with fresh lemon zest, and finished with a silky vanilla glaze that drips dramatically down the sides. Every slice reveals beautiful pink marbling and delivers the perfect balance of tangy lemon, sweet strawberry, and rich buttery crumb.

Baked in a classic Bundt pan, this cake is as gorgeous as it is delicious—ideal for brunches, baby showers, birthdays, potlucks, or simply treating yourself. The buttermilk keeps it incredibly soft and tangy, while the strawberry swirl adds bursts of real fruit flavor without being overly sweet. Topped with an easy vanilla glaze, it looks bakery-worthy but is surprisingly straightforward to make.

This recipe serves 12–16 people and stays moist for days. It’s perfect for making ahead, freezes beautifully, and can be adapted for different seasons (think raspberry-lime or blueberry-orange variations).

Why You’ll Fall in Love with This Strawberry Lemonade Bundt Cake

• Incredible Flavor Combo: Bright lemon zest + sweet-tart strawberry swirl + tangy buttermilk = pure sunshine in every bite.
• Stunning Presentation: The glaze cascades down the fluted edges, and the pink marbling inside makes every slice photo-worthy.
• Super Moist Texture: Buttermilk and butter ensure a velvety, tender crumb that stays soft for days.
• Real Fruit Flavor: No artificial extracts—just fresh lemon zest and a simple strawberry reduction.
• Make-Ahead Friendly: Tastes even better the next day as flavors meld.
• Crowd-Pleaser: Loved by kids and adults alike; elegant enough for special occasions yet easy enough for weekend baking.
• Customizable: Swap berries or citrus to match the season.

Once you try this cake, it will become your go-to Bundt recipe!

Ingredients

For the Strawberry Swirl:

• 2 cups fresh or frozen strawberries (hulled and chopped)
• ⅓ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Buttermilk Cake:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1½ cups granulated sugar
• 4 large eggs, at room temperature
• 2 tablespoons fresh lemon zest (from about 2–3 lemons)
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup buttermilk, at room temperature
• Optional: a few drops of pink or red food coloring for deeper color (completely optional)

For the Vanilla Glaze:

• 2 cups powdered sugar, sifted
• 3–4 tablespoons heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional: 1 teaspoon lemon zest or a splash of lemon juice for extra zing

Equipment Needed

• 10–12 cup Bundt pan (non-stick or well-greased and floured)
• Stand or hand mixer
• Medium saucepan
• Rubber spatula
• Cooling rack

Step-by-Step Instructions

Step 1: Make the Strawberry Swirl (Can be done ahead)

1. Combine chopped strawberries, sugar, and lemon juice in a medium saucepan over medium heat.
2. Cook, stirring occasionally, until strawberries release their juices and begin to soften (about 5–7 minutes).
3. Mash the berries slightly with a fork or potato masher for a chunkier swirl, or puree with an immersion blender for smoother texture.
4. Stir in the cornstarch slurry and cook 2–3 more minutes until thickened.
5. Remove from heat and cool completely (refrigerate to speed this up). The mixture should be jam-like.

Step 2: Prepare the Pan and Preheat Oven

1. Preheat oven to 325°F (165°C). Place rack in the center.
2. Generously grease a 10–12 cup Bundt pan with butter or non-stick spray, then dust thoroughly with flour, tapping out excess. This step is crucial for clean release.

Step 3: Make the Cake Batter

1. In a large bowl (or bowl of a stand mixer), cream softened butter and sugar together on medium-high speed until light and fluffy (about 3–4 minutes).
2. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
3. Mix in lemon zest and vanilla extract until incorporated.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. With mixer on low speed, alternate adding dry ingredients and buttermilk in three additions: begin and end with dry ingredients (dry → buttermilk → dry → buttermilk → dry). Mix just until combined—do not overmix.
6. If desired, remove about 1 cup of batter and tint with a few drops of pink food coloring for extra marbling contrast (optional).

Step 4: Assemble and Swirl

1. Spread about half the plain batter into the prepared Bundt pan.
2. Spoon half the cooled strawberry mixture over the batter in dollops. Use a knife or skewer to gently swirl.
3. Top with remaining plain batter (and tinted batter if using).
4. Finish with remaining strawberry swirl and gently marble again. Avoid over-swirling to keep distinct ribbons.

Step 5: Bake

1. Bake at 325°F for 60–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Tent loosely with foil after 45 minutes if the top is browning too quickly.
3. Cool cake in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.

Step 6: Make the Vanilla Glaze

1. Whisk powdered sugar, cream/milk, vanilla, and salt together until smooth.
2. Adjust consistency: add more liquid for thinner glaze, more sugar for thicker.
3. Once cake is completely cool, place on serving plate and drizzle glaze generously over the top, allowing it to drip down the sides.

Step 7: Serve and Enjoy

Slice with a serrated knife and serve at room temperature. Store any leftovers covered at room temperature for up to 3 days or in the fridge for up to 5.

Expert Tips for Perfect Results

• Room Temperature Ingredients: Butter, eggs, and buttermilk at room temp ensure a smooth, even batter and better rise.
• Don’t Overmix: Overmixing after adding flour can make the cake tough.
• Proper Pan Prep: Greasing + flouring is essential for Bundt cakes—don’t skip it!
• Cool Completely Before Glazing: Warm cake will melt the glaze into a puddle.
• Make the Strawberry Swirl Ahead: Prepare up to 3 days in advance and store in the fridge.
• Testing Doneness: Toothpick test in multiple spots—Bundt cakes can be deceptive.
• Height Variation: If your Bundt pan is smaller (10-cup), fill only ⅔ full and bake remaining batter as cupcakes.
• Glaze Thickness: Start thicker and thin as needed—easier than trying to thicken a runny glaze.

Delicious Serving Suggestions

• Brunch Star: Serve with fresh strawberries, whipped cream, and mimosas.
• Dessert Upgrade: Top slices with vanilla ice cream or lemon curd.
• Tea Time: Pair with iced tea, lemonade, or hot Earl Grey.
• Picnic Perfect: Travels well—just glaze on-site if desired.
• Holiday Twist: Add red food coloring for Valentine’s Day or patriotic desserts.

Variations to Try

• Raspberry Lime: Swap strawberries for raspberries and lemon for lime.
• Mixed Berry: Use a combination of strawberries, raspberries, and blueberries.
• Orange Creamsicle: Orange zest + vanilla swirl with orange glaze.
• Lemon Blueberry: Omit strawberry swirl, fold in fresh blueberries.
• Chocolate Marble: Replace strawberry with chocolate ganache swirl.
• Mini Bundts: Bake in mini Bundt pans for individual portions (reduce time to 25–35 minutes).

Storage and Make-Ahead Tips

• Room Temperature: Covered up to 3 days.
• Refrigerator: Up to 1 week (bring to room temp before serving).
• Freezer: Wrap unglazed cake tightly in plastic + foil for up to 3 months. Thaw overnight, then glaze.
• Make-Ahead: Bake cake 1–2 days ahead; glaze just before serving for best look.

Nutritional Information (Approximate per slice, based on 16 servings)

• Calories: 420
• Fat: 19g
• Carbohydrates: 58g
• Protein: 5g
• Sugar: 38g

This Strawberry Lemonade Buttermilk Bundt Cake is pure joy on a plate—bright, beautiful, and bursting with fresh flavor. Whether you’re baking for a special occasion or just because, it’s guaranteed to impress and delight everyone lucky enough to get a slice. Happy baking!