Strawberry Lemon Bundt Cake with White Chocolate Strawberry Ganache
Fresh strawberries in a thick and soft bundt cake with lemon zest to create a balance between the tanginess and sweetness. To top it off, it is drizzled with a decadent white chocolate strawberry ganache. Perfect for Summertime BBQs or picnics!
Ingredients
- 2 sticks butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 8 oz sour cream
- 1 tbsp lemon juice + zest of one lemon
- 1/4 tsp lemon extract
- 1 tsp vanilla extract
- 2½ cups flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups fresh strawberries, diced
White Chocolate Strawberry Ganache
- ½ cup freeze dried strawberries (approx 2 tbsp of powder when processed)
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°. Prepare bundt pan by greasing and flouring. (I used Crisco, but butter is also fine).
- Stir together flour, salt, baking soda and powder. Set aside.
- In the bowl of stand mixer fitted with paddle attachment, beat together butter and sugars until creamy. Add sour cream and one egg at a time. Then, add extracts, lemon zest and juice.
- Add dry ingredients gradually and continue beating until incorporated.
- Cover the chopped strawberries with about 1/4 cup flour. Then, fold them in. Pour into prepared bundt pan.
- Cook for 60 minutes. Check doneness with toothpick.
White Chocolate Strawberry Ganache
- Used a food processor OR a ziplock and rolling pin, process the freeze dried strawberries into a fine powder. Set aside.
- In a small saucepan over medium heat, warm the heavy cream until it comes to a light boil. Pour over the white chocolate chips and let sit for 2 minutes. Then, add in the strawberry powder and stir until smooth. Let it cool for 15-20 minutes before drizzling over the cake. Let sit at room temperature for one hour prior to serving (or expediete by placing in the fridge). Enjoy!