15 to 20 servings
YouTube instructional video is at the bottom.
Notes- Additional ingredients like the lemon and strawberry instant pudding can be added into the recipe as well. Update 09/23/2023- You’ll only need 1/2-pound frozen strawberries thawed instead of 1-pound the original recipe calls for. Everything else remains the same.
What you’ll need
All-purpose flour or cake flour
Sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Heavy cream (Room temp)
Whole milk (Room temp)
1/2 pound frozen strawberries (Thawed) (Revised 09/08/2023)
1 large lemon
Vanilla extract
Butter extract
Lemon extract
Strawberry extract
Yellow gel paste food coloring
Red gel paste food coloring
Confectioners’ sugar
Optional ingredients (Not shown in the video portion of recipe)
Lemon instant pudding
Strawberry instant pudding
Tools you’ll need
Food processor
Mesh strainer
Citrus zester
Citrus juicer
Baker’s joy non-stick baking spray
Nordic ware anniversary Bundt pan (15 cup capacity)
Preparation of ingredients
Lemon
Step 1- Rinse 1 large lemon with cold water. Zest entire lemon with a citrus zester. Cut lemon in half and juice both halves of the lemon using a citrus juicer. Add lemon juice into a mesh strainer with a measurement cup underneath it. Once done you should have 1/3 cup freshly squeezed lemon juice.
Strawberry sauce
Step 2- Add Frozen strawberries (Thawed) into a food processor. Blend for 40 seconds.
Preheat fire to medium heat.
Step 3- Add pureed strawberries, 1/2 cup sugar, 1 tablespoon lemon juice, and a light sprinkle of salt into a medium-sized pot. Let simmer for 5 to 7 minutes. Let cool completely.
Dry ingredients (All-purpose flour or cake flour mixture)
Step 4- Sift 3 cups all-purpose or cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Heavy cream mixture)
Step 5- Add 1 cup heavy cream (If using All-purpose flour) or 1 1/4 cups heavy cream (If using Cake flour), 1 teaspoon vanilla extract and 1/2 teaspoon butter extract into a separate medium-sized bowl. Stir all ingredients together with a whisk until combined and set aside.
Preparation of cake batter
Step 6- Add 3 sticks unsalted butter and 3 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 7- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 8- Add the dry ingredients (All-purpose flour or cake flour mixture) and wet ingredients (Heavy cream mixture) into the batter 3 separate times. Mix on a medium-low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl.
Dividing and flavoring the cake batter
Note- Bowl 1- Lemon Cake batter. Bowl 2- Strawberry cake batter.
Step 9- Add 6 cups (3 pounds in weight) cake batter into one bowl (Bowl 1), and 2 cups cake batter (1 pound) into a separate bowl (Bowl 2).
Bowl 1 Lemon cake batter
Step 10- Add 2 or 3 teaspoons lemon extract, 2 tablespoons squeezed lemon juice, 2 or 3 tablespoons lemon zest, 1/4 teaspoon yellow gel paste food coloring and 2 teaspoons lemon instant pudding into bowl 1 (Lemon Cake batter). Stir all ingredients together until combined and set aside.
Bowl 2- Strawberry cake batter
Step 11- Add 2 or 3 teaspoons strawberry extract, 2 tablespoons strawberry puree, 1 teaspoon red gel paste food coloring, and 2 teaspoons strawberry instant pudding into bowl 2 Strawberry cake batter. Stir all ingredients together until combined and set aside.
Assembling and baking the cake
Spray Bundt pan with baker’s joy non-stick baking spray.
Preheat oven to 325 degrees.
Step 12- Add lemon cake batter into Bundt pan. Spread around as evenly as possible. To make batter more even, shake pan slightly. Pour strawberry cake batter on top of the lemon cake batter. Swirl the strawberry cake batter into the lemon cake batter using a spoon. Spread batter around baking pan as evenly as possible. Shake Bundt pan again to make batter more even.
Step 13- Place into a preheated 325-degree oven for 1 hour and 10 minutes. Remove cake from oven. Toothpick test inserted should come out clean. Let cake cool for 3 to 5 hours before flipping onto cake serving dish.
Making the icing
Step 14- Add 1 1/4 cups confectioners’ sugar, 2 tablespoons + 2 teaspoons warm whole milk, 2 tablespoons melted unsalted butter, 1/4 teaspoon vanilla extract and 1/8 teaspoon butter extract into a small bowl. Stir all ingredients with a whisk until combined.
Note- Cup 1- Lemon icing. Cup 2- Strawberry icing.
Cup 1 Lemon icing
Step 15- Add 1/3 cup of the icing into 2 separate cups. Add 1/4 teaspoon lemon extract, 1/8 teaspoon lemon juice and dip a toothpick into the yellow gel paste food coloring and swirl it into the icing. Stir all ingredients together until combined and set aside.
Cup 2 Strawberry icing
Step 16= Add 1/4 teaspoon strawberry extract, 1/2 teaspoon strawberry puree, and dip a toothpick into the red gel paste food coloring and swirl it into the icing. Stir all ingredients together and set aside. Heat both icings in the microwave on high for 5 to 10 seconds.
Step 17- Pour the strawberry icing directly on top of the lemon icing. Swirl the icings using a spoon and pour the icing on top of the cake. Let the icing set for 15 to 30 minutes before serving.
YouTube instructional video
