Nothing reminds us more of the beginning of summer than this easy, moist citrus cake topped with fresh cream and berries. The zesty lemon combined with the sweet strawberries is a delicious combination. Think of a big glass of ice-cold lemonade garnished with bright strawberries. You can make this cake in a regular pan, but the bundt mold makes it look so much more impressive.
3 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp lemon zest
1 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 cup lemon juice
3/4 cup milk
1 cup whipping cream
1 and 1/2 tbsp sugar (divided)
1-pint strawberries, hulled and sliced
Chop strawberries into quarters and place into a medium-sized bowl. Sprinkle 1 tbsp sugar over and mix to combine, set aside.
Preheat oven to 350°. Grease a bundt pan.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Mix in lemon zest. Set aside.
With a handheld mixer, beat butter and sugar together until light and fluffy, about 2-3 mins.
Add lemon juice, milk, and eggs and beat to combine.
Slowly incorporate the flour mixture and mix until ingredients are well combined.
Pour batter into 10" bundt pan and bake for 50 mins or until a toothpick comes out clean.
With a handheld mixer, whip cream, vanilla, and sugar until soft peaks form.
Top cooled cake with dollops of whipped cream and sliced berries.