Strawberry Bundt Cake

Ingredients

• 250 g butter (+1 tbsp for the pan)
• 175 g raw cane sugar
• a pinch of salt
• 4 eggs
• 450 g spelt flour type 1050 (+2 tbsp for working)
• 1 tsp lemon zest
• 1 packet baking powder
• 120 ml milk (3.5% fat)
• 500 g fresh strawberries
• 160 g powdered sugar made from raw cane sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Beat butter with sugar and salt until creamy. Add eggs one at a time, mixing well after each addition. Mix flour with lemon zest and baking powder, then alternately fold into the butter‑egg mixture with milk.

2. 2.

   Wash and clean strawberries; cut half into small cubes and halve the other half. Toss strawberry cubes with a little flour and fold them into the batter.

3. 3.

   Grease and dust a bundt pan with flour. Pour in the batter, spread evenly, and bake in a preheated oven at 180 °C (160 °C fan‑forced) for 45–55 minutes, checking doneness with a skewer.

4. 4.

   Remove the cake from the oven, let it cool, then carefully unmold onto a cooling rack and allow to chill completely.

5. 5.

   Meanwhile, whisk 150 g powdered sugar with lemon juice to make a glaze. Drizzle the glaze over the cooled cake, top with strawberry halves, dust with remaining powdered sugar, slice, and serve.