Preparation Instructions

• Soften 2 sticks of unsalted butter by leaving them at room temperature for at least 1 hour. Gather 4 large eggs and 1 cup of sour cream to also sit at room temperature.
• Preheat your oven to 375F and place a rack in the middle. In a small bowl, melt 1 tablespoon of unsalted butter. Mix it with 1 tablespoon of all-purpose flour to create a paste, then brush this mixture inside a 12-cup bundt pan to coat it well. Dice 1 pound of strawberries.
• In a large bowl, combine the remaining 3 cups of all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder, whisking them together.
• In the bowl of a stand mixer, add 2 cups of granulated sugar to the softened butter and mix on medium speed with the paddle attachment until it becomes fluffy, which should take about 3 to 5 minutes. Add the eggs one at a time, ensuring to mix well after each addition, then incorporate 1 teaspoon of vanilla extract.
• With the mixer set to low speed, add 1/3 of the flour mixture, followed by 1/2 of the sour cream. Continue with half of the remaining flour mixture, then the rest of the sour cream, and finally mix in the last portion of the flour mixture until just combined.
• Gently fold the diced strawberries into the batter using a silicone spatula. Transfer the batter to the prepared bundt pan and even out the top.
• Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes before inverting it onto the rack to cool completely, which will take around 1 1/2 hours.
• In a small bowl, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth, then drizzle it over the cooled cake.