Over at The NY Melrose Family, we have a thing for the flavor combination of strawberry and lemon. Whether it’s in popsicles, mason jar cupcakes or in a lemonade, it doesn’t matter to us because my girls just love it. Plus, we love things that are pretty so these Strawberry Lemon Bundt Cakes definitely qualified as pretty. They are the absolute perfect, light and airy dessert. Plus, they’re super easy to make. I promise!
Strawberry Lemon Bundt Cakes
With two girls under the age of five, things at our house can get a little, let’s just say busy. So I definitely take short cuts when it comes to my cooking and baking. I also love to get my girls involved, especially my four year old. I think it’s important for her to understand that cooking isn’t just a chore that needs to get done everyday. It can be a way of expressing yourself through food. I’d probably say that these bundt cakes are singing the song from West Side Story, “I’m so Pretty”. Giggle.
I have to admit that I’m a huge fan of Betty Crocker’s Super Moist Cake Mixes and they are usually my go-to when I’m creating cupcakes or cake of any kinds. Just look how light and airy those bundt cakes look . There are two tricks that I’ve learned when I’m creating bundt cakes. The first is to be sure to using a good baking spray, which you can read about my favorite one here. You don’t want to lose them on the way out. The second thing is to only fill the pan about three quarters of the way full. Otherwise, your bundt cakes will end up with little mushroom looking caps. Not pretty!
I topped these mini bundt cakes with a super simple Lemon Glaze that works well on just about anything. I’m pretty sure I’ve used it as a dip for fresh fruit too. You could also frost them with my Lemonade Frosting. So good!
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