Strawberry rose bundt cake with lemon glaze
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Strawberry rose bundt cake with lemon glaze

NUTRITION · PER SERVING85M COOK
CAL 27%·PRO 13%
CARBS 81G60% OF CAL
2G FIBER50G ADDED3G INTRINSIC26G OTHER53G TOTAL SUGAR
FAT 23G39% OF CAL
9G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant bundt cake infused with rose, dotted with fresh strawberries, and finished with a bright lemon glaze. This elegant dessert is beautiful enough for celebrations yet simple enough for a special weeknight treat.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 230 g | 2 sticks | 1 cup soft unsalted butter
  • 200 g | 7oz | granulated sugar
  • 150 g | 10 1/2 oz | 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tsp rose water (less if it is very strong - I used Steenbergs)
  • 1 tsp vanilla paste or extract
  • zest of 1 lemon
  • 400 g | 14oz | 2 1/2 cups self-raising flour (or see notes)
  • 250 g | 1 cup sour cream
  • 250 | 8oz fresh (small strawberries halved + 1 tbsp flour)
  • <br>
  • For the glaze
  • 250 g | 8oz icing sugar
  • juice of 1 lemon
  • water to thin glaze
  • To decorate
  • fresh strawberries
  • freeze-dried strawberry powder (optional)
  • vegetable shortening + flour for the tin
PREP
10M
SODIUM
429MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.