Sunday, March 25, 2012

Strawberries In Rose Cake with Lemon Glaze

Roses were my dear mother's favorite flower...I suppose that's why I was so drawn to the rose-pattern pan I used for this cake.  My daughter loves strawberry desserts; and for her birthday this past week, I chose a strawberry-yogurt cake to make in the rose cake pan which I had received as a gift from her.

When I was a little girl, I loved to sew, especially by hand.  I once drew Humpty Dumpty On A Wall on a cloth and slip-stitched the design.  I never took up needlepoint or embroidery, though I'm sure I would have enjoyed it. My grandmother left me the little tablecloth which I used as a backdrop for this cake photo shoot.  It probably served as a foyer table cover, or something similar...I just adore the detail. 

My family loved this moist, dense cake; and I know you and yours will enjoy it also...
                                         From My Recipe Garden

Inspired by Foodista

Approximately 8-10 servings


The Cake

Required:  Either a rose-pattern Bundt pan (mine came from Williams-Sonoma and measures 9") or a traditional 10" Bundt pan.  If you use the rose pan, pour the extra batter into a 8 1/2" x 4 1/2" loaf pan.
  • 2 1/2 c. sifted all-purpose flour, divided
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • zest of 1 lemon (save for juicing*)
  • 1 c. (2 sticks) butter, softened
  • 2 c. granulated white sugar
  • 3 eggs, room temperature (I most always bake w/room-temp eggs.)
  • 1 TB lemon juice* (One lemon will yield approx. less than 4 TB...reserve leftover juice for the glaze.)
  • 8 oz. plain or vanilla low-fat yogurt (The original recipe calls for Greek yogurt, if you'd prefer using that.)
  • 12 oz. fresh (cleaned, stems removed), diced strawberries
  • Non-stick baking spray

The Glaze
  • 1 c. powdered sugar
  • 2 TB lemon juice*

                                            Before The Drizzle



The Cake
  1. Preheat the oven to 325º.
  2. Sift together 2 1/4 c. flour, baking soda and salt.  Using a fork, stir in the lemon zest and set aside.
  3. Cream the butter and sugar until light and fluffy. Scrape the bowl.
  4. Beat in the eggs one at a time, just until incorporated.  Stir in 1 TB lemon juice. Scrape the bowl again.
  5. Alternately beat in the flour mixture and the yogurt, just until well blended.  Scrape the bowl.
  6. Toss the strawberries with the remaining 1/4 c. flour and use a spatula to gently fold into the batter.
  7. Spray the Bundt pan, including the tube, well with the non-stick baking spray:  If you're using the rose Bundt pan, be sure to spray every crevice really well and spray a loaf pan for the extra batter.
  8. Pour the batter into the pan(s):  If using the rose pan, fill about 2/3 full and pour the remaining batter into the loaf pan. To spread the batter evenly, place the pan(s) on the counter with a dish towel underneath; lift the pan(s) about 1-2" from the counter and gently drop the pan(s) a couple of times.
  9. Bake the rose cake about 55 minutes; the extra batter in a loaf pan about 50 minutes; and if you choose the traditional Bundt cake, about 60 minutes.  When done, a toothpick inserted into the center of the cake will come out clean and the cake will pull away from the sides of the pan.
  10. Cool in the pan(s) on a wire rack overnight. 
  11. To release from the rose pan, run a very thin-bladed knife around the tube, then turn the pan onto a cake platter and give the pan a hard tap with the palm of your hand.  While holding the pan to the platter, shake it carefully until the cake releases.

The Glaze

Whisk the 2 TB lemon juice with the powdered sugar.  Using the whisk, drizzle the glaze over the top of the cake.  For the rose cake, use about 1/2 of the glaze so the rose pattern will remain clear and serve the remainder of the glaze on the side.

                              A Little Drizzle And Starting To Bloom

Share the beauty of spring...

                                      Plucked And Ready to Enjoy!

Printable Recipe


  1. What an amazing cake pan and cake. Looks fantastic. You are so creative!

  2. What a gorgeous bundt! I love all the different shaped bundt pans out there, but the rose is by far my favorite! Your bundt looks so moist and the fresh strawberries and glaze really take it up a level. Wish I could taste right now!

  3. This cake has EVERYTHING I love--strawberries, rose, bundt cake, and a pretty table cloth!

  4. The cake looks so pretty and appealing. Love yogurt and strawberries, I bet the cake tastes delicious with all these yummy ingredients together! Great job :)

  5. What a lovely tribute to your mother and family! Thank you for sharing, sweet friend. I hope you have a lovely weekend full of baking, friendship, and family.

  6. Yes, Bonnie, I like everything roses and enjoyed reading your memories of your Mother. Thanks for sharing. This looks like a wonderfully good cake.

  7. Beautiful cake! It's wonderful how food a memory so often run together. Many of the cooking utensils and props we use have a family history which makes cooking or working with them that little bit more special. Have to get one of those rose cake pans...

  8. Bonnie - thanks so much for your kind and sweet comment regarding my family and father - it helps lighten the load to read comments like that xo

    1. You're an angel! I'll be thinking of you and your family!

  9. Beautiful cake, I love the rose shaped pan and the glaze on top adds the perfect sweet touch;-)

  10. What a lovely cake...the pattern is so pretty :)

  11. how lovely yummy! well done!!!!