Best Fluffy Strawberry Bundt Cake with Yogurt And Lemon Zest: Quick And Moist

This fluffy strawberry Bundt cake is a moist, tender treat bursting with fresh berries, tangy yogurt, and a hint of lemon zest. Light yet rich, it’s the perfect dessert for spring brunches, afternoon coffee breaks, or even as a sweet ending to summer dinners. Made with simple ingredients and no butter, this fruit-forward cake stays incredibly soft thanks to sunflower oil and yogurt.

What Is Strawberry Bundt Cake?

A Bundt cake refers to any cake baked in a fluted, ring-shaped pan. While the shape is iconic, what makes this version special is the combination of yogurt and fresh strawberries, which gives it an incredibly tender crumb and fruity flavor. This cake draws on Mediterranean baking traditions where yogurt often replaces butter, creating a lighter result without sacrificing richness.

Why Everyone Will Love This Recipe

• Super fluffy and moist texture from yogurt and oil
• Packed with juicy fresh strawberries in every bite
• Subtle citrus aroma from lemon zest
• No mixer required just one bowl and basic ingredients
• Perfect for any occasion or weekend baking

Pro Tips for the Best Strawberry Bundt Cake

• Toss chopped strawberries with a little flour before folding them in—this helps prevent sinking.
• Make sure your eggs and yogurt are at room temperature for better emulsification.
• Grease the Bundt pan thoroughly, getting into every ridge, and lightly flour it for easy release.
• Use sunflower or any neutral oil for the softest crumb.
• Let the cake cool for at least 15 minutes before turning it out of the pan to prevent breaking.

Frequently Asked Questions

Can I Use Frozen Strawberries?

Yes, but thaw and pat them dry first to avoid adding excess moisture.

Can I Make This Without a Bundt Pan?

You can use a loaf or round cake pan—just adjust the baking time accordingly.

Can I Use Greek Yogurt Instead?

Absolutely! Greek yogurt will make the cake slightly richer and denser.

How Do I Know When It’s Done?

Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Can I Add a Glaze Instead of Powdered Sugar?

Definitely! A simple lemon or vanilla glaze would pair beautifully with the berries.

How to Store Strawberry Bundt Cake

Let the cake cool completely, then wrap it in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temp before serving for the best texture.

How to Freeze Strawberry Bundt Cake

Wrap the fully cooled cake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature, and dust with fresh powdered sugar before serving.

Ingredients

How to Make Fluffy Strawberry Bundt Cake

In a large mixing bowl, whisk the eggs and sugar until pale and slightly foamy. Add the sunflower oil, yogurt, and lemon zest, and mix until smooth.

Sift in the flour and baking powder, then stir until fully incorporated. Gently fold in the chopped strawberries, being careful not to overmix.

Pour the batter into a greased and floured Bundt pan.

Bake at 180°C (350°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then turn it out onto a rack to cool completely. Dust with powdered sugar just before serving.