Strawberry Bundt Cake

Ingredients:
3 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 cup vegetable oil
1 and 3/4 cups sugar
1 lemon zested then juiced (1/4 cup lemon juice or so)
3 eggs
1 and 1/4 cups sour cream
1 teaspoon vanilla extract
2 and 3/4 cups strawberries chopped into 1/2 inch pieces

Preheat oven to 325F and generously grease a bundt pan and dust with flour

In a medium bowl, whisk together the flour, baking powder, baking soda or sift.

In a larger bowl, mix the oil, sugar and lemon zest.
Mix together with a mixer, the best you can.

Add the three eggs one at a time along with the salt to the oil, sugar and zest bowl.
Beat this very well.

Add the sour cream, lemon juice and vanilla to the oil, sugar and eggs mixture, beating very well.

Add your flour mixture and mix with spatula to combine.

Add your strawberries and mix with spatula to combine.

Add this batter to your prepared bundt pan.
Level out the batter and tap the pan a few times.

Bake @ 325F for 60 to 70 minutes.
Mine took 65 minutes.

Cool the cake in it's pan on a rack for 15 minutes.
Then turn out the cake onto your serving plate to cool to room temperature.
Once the cake is cool, you can glaze your wonderful cake.

Makes 8 servings

Glaze:
I chopped up 3 or 4 strawberries finely and mashed them some, with a fork to make 1/4 cup.

1/4 cup mashed strawberries
2 teaspoons lemon juice saved from your fresh 1/4 cup lemon juice.
2 cups powdered sugar

Mix with a fork or a whisk to make the glaze.

I only added one cup of powdered sugar.
It looked okay to me and was white/pink in color, but you can see that the glaze turned clear and into like a sauce after an hour.
Next time I will use two cups of powder sugar or more, instead of the one cup.
My using only one cup turned out with the glaze soaking into the cake. Tasted great but not impressive looking.

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