Super Easy Strawberry Sour Cream Bundt

Zomg you guys what is up with the price of strawberries? They’re so freaking cheap it’s insane! Strawberries just makes me think of summer and this bundt cake is ridiculously delicious and best of all you only use one bowl!

I followed a recipe from Ryan Bakes and have converted the below recipe to metric. Instead of the cream cheese icing I made a simple lemon + icing sugar glaze and tinted it with pink food colouring to get it as close as I could to my pinkalicious Kenwood Kmix which is still my best friend in the kitchen.

Ingredients:
226g salted butter, room temp
2¾ cups sugar
6 eggs
3 cups plain flour
¼ tsp bi carb soda
1 cup sour cream
2 tsp vanilla extract
2 punnets of strawberries (about 250g), diced

Preheat oven to 165C. Grease a 12 cup bundt pan. Cream the 226g butter and 2¾ cups of sugar until light and fluffy (about 3 minutes). Add eggs, two at a time, beating and scraping mixture from sides of bowl after each addition. Add in the sifted 3 cups flour, ¼ tsp bi carb soda, 2 tsp vanilla extract, 1 cup sour cream and beat for 2 minutes or until ingredients are mixed well.

Fold in the diced strawberries until just combined.

Pour batter into prepared bundt pan. Bake at 160C for 1hour-1 hour 15mins until cake is golden and leaves the sides of the pan. Allow cake to cool in pan before removing. Invert onto a a wire rack. Cool completely before frosting.

For the drizzle glaze, mix together the juice of ½ a lemon and 150g icing sugar. make sure the glaze isn’t too thick or it won’t be able to be drizzled. Food colouring optional 😛

This bundt cake is the perfect cake for little lunch with some tea.

Aaaand an innards shot 😀