Strawberry Lemonade Cake

[PrisonerOfHope]

Strawberry Lemonade Cake





1 C butter, softened
1 1/2 C sugar
3 Eggs
4 Tbs lemon juice, divided
zest of 1 lemon
2 1/2 C flour, divided
1/2 tsp baking soda
1/2 tsp salt
8 oz. sour cream
1 1/2 C fresh strawberries, diced
1 C powdered sugar

Preheat oven to 375 degrees - Grease and flour a 10 inch tube (Bundt) pan.

Stir together 2 1/4 C flour, baking soda, salt. Add in lemon zest and set aside. With a mixer cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in 2 Tbsp lemon juice.Alternate mixing the flour mixture and the sour cream until all is incorporated.

Mix strawberries in remaining 1/4 C of flour. Gently fold into the batter. Pour into bundt pan and reduce oven temperature to 325 degrees and bake for 60 minutes or until toothpick comes out clean. Allow to cool for 20-30 minutes in the pan and then turn out onto a wire rack and cool completely.

Mix together powdered sugar and 2 Tbsp of lemon juice to make glaze. Drizzle over top of cake.

[PrisonerOfHope]

I just wanted to say, the last time I made this cake I made a mistake and used ricotta cheese instead of sour cream (same colored containers), and it was still great! 

This isn't a real "strawberry" cake - that is, it's more of a lemon cake with strawberries in it.  To accentuate the strawberry taste, I made a glaze of powdered sugar, strawberry extract, and heavy cream until I got the consistency I wanted.  I also baked the cakes in pretty floral pans; each is big enough for two people (or one very hungry person!).

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