This delicious cake is perfect for spring, when strawberries are just beginning to bloom. When everyone asks for seconds, you know your dish is a success!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 14 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- nonstick baking spray
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups white sugar
- 1 cup vegetable oil
- ⅓ cup orange juice
- 4 large eggs
- 2 ½ teaspoons vanilla extract
- 1 medium orange, zested
- 1 pound fresh strawberries, hulled and sliced
- 2 cups powdered sugar, sifted
- ½ medium lemon, juiced
- 1 tablespoon orange juice, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
- Combine flour, baking powder, and salt in a bowl.
- Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
- Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
- Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.