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Strawberry Lemonade Bundt Cake

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16606-Strawberry-lemonade-bundt-cake

Instructions

  1. Preheat oven to 350˚F. Using electric mixer, beat together butter, sugar and lemon zest for 2 to 3 minutes or until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
  2. Stir together buttermilk and 1/4 cup lemon juice. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk mixture, making 3 additions of flour mixture and 2 of buttermilk mixture.
  3. Scrape batter into greased 10-cup Bundt cake pan. Bake for 45 to 50 minutes or until golden and tester inserted into center comes out clean. Let cool for 10 minutes. Remove from pan; let cool completely on rack.
  4. Stir frosting with remaining lemon juice. Drizzle evenly over cake and sprinkle with strawberries.

Tip: For summery flair, sprinkle thinly sliced fresh mint over cake.

Ingredients

  • 3/4 cup butter, softened
  • 1 3/4 cups Wholesome Organic Cane Sugar
    Wholesome-Organic-Cane-Sugar-1
    Organic Cane Sugar
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  • 2 tbsp lemon zest
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/3 cup lemon juice, divided
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Wholesome Organic Wild White Strawberry Frosting
    Wholesome-Organic-Wild-White-Strawberry-Frosting-1
    Organic Wild White Strawberry Frosting
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  • 1 cup chopped strawberries

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