Once the sun starts shining again, this beautiful bundt cake recipe would be a wonderful dessert for garden parties, BBQs, or a cheeky Sunday afternoon tea and slice of cake break.
The tin was bought from Lakeland with my birthday vouchers, but you could also use a normal bundt tin if you don't have the swirly one, although I am in love with the pattern and shape of cake it makes.
A light, fluffy sponge filled with dried strawberries and lemon juice, and then drizzled with white chocolate transports you to summer in just one mouthful.
180g butter/marg (I use Flora for cakes), plus extra for greasing
180g plain flour
200g caster sugar
2 tsp baking powder
2 tbsp milk
1 lemon, zest & juice
35g freeze dried strawberries
100g white chocolate
fresh strawberries, for decoration
Preheat the oven to 180c and grease a bundt tin
In a freestanding mixer beat together the butter/marg, sugar, eggs, caster sugar, flour, baking powder and milk together until well mixed, light and smooth.
Add the lemon zest and juice as well as the freeze dried strawberries and stir until well combined with a wooden spoon
Pour the mixture into the greased tin and place on the middle shelf of the pre-heated oven for around 40 minutes until well risen, golden and the sponge bounces back if you press it (you can insert a knife or skewer and if it comes out clean it is cooked in the middle)
Leave to cool in the tin for 10 mins then gently ease the edges with a palette knife before flipping the cake onto a wire rack to leave to cool completely
Melt the white chocolate in the microwave or over a bain marie and then drizzle over the top of the cake. Top with fresh strawberries to decorate.