Go Back
+ servings
side view shot of a strawberry lemon bundt cake topped with strawberry glaze and sliced fresh strawberries
Print Recipe Add to Collection
4.34 from 3 votes

Strawberry Lemon Bundt Cake

This Strawberry Lemon Bundt Cake is loaded with strawberries and drizzled with a strawberry coulis. Incredibly delicious and best of all it doesn't call for sugar.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cakes, strawberry lemon bundt cake
Servings: 12
Calories: 225kcal

Ingredients

Bundt Cake

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 16 packets SPLENDA® Stevia Sweetener
  • cup butter unsalted, melted
  • 1 ⅓ cups Greek yogurt plain
  • 2 teaspoon vanilla extract
  • 3 tablespoon lemon zest
  • 2 cups strawberries chopped
  • 1 tablespoon all-purpose flour for sprinkling over strawberries

Strawberry Coulis

Instructions

Bundt Cake

  • Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan generously with cooking spray and set aside.
  • In a medium size bowl combine the flour with the baking powder and salt. Set aside.
  • In another medium size bowl add the eggs and the stevia. Whisk well. Add the butter, yogurt, vanilla extract and whisk well. Whisk in the lemon zest. 
  • In another bowl toss together the strawberries with the 1 tbsp of flour. This will ensure that the strawberries won't sink to the bottom of the cake. 
  • Add the egg mixture to the flour mixture and stir it using a spatula. Do not over mix, you just want to make sure that the flour is well incorporated into the batter.
  • Fold in the strawberries into the cake batter. Transfer the batter into the prepared bundt pan. Place in the oven and bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. 
  • Cool the cake for 15 minutes before removing from the bundt pan, then continue cooling on a wire rack or serving plate.

Strawberry Coulis

  • While the cake is baking you can prepare the strawberry coulis. In a saucepan, add all the strawberry coulis ingredients. Bring to a boil over medium heat. Reduce the heat to a medium-low and continue to cook for another 5 minutes until the strawberries are soft and the sauce thickens a bit.
  • Pour the strawberry mixture into a blender and blend until smooth. Let the coulis cool completely before drizzling over the bundt cake. 

Notes

  1. Usually strawberry coulis is really smooth and sometimes you may need to put it through a sieve to get a really smooth coulis. However, I have a really powerful blender and the coulis was smooth enough. 
  2. Store leftover coulis in the fridge for up to 2 days. You can also serve it over ice cream or pancakes. 
  3. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 225kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 132mg | Potassium: 259mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 32.1mg | Calcium: 93mg | Iron: 1.6mg