Nostalgia…and a Strawberry Lemonade Cake

Welcome  A couple weeks ago I shared a recipe I created for a Cherry Limeade Cake.  It was so popular with friends and family that I decided to create a Strawberry Lemonade Cake using the same process.

Food For Thought  I suppose you could call this Strawberry Lemonade Cake 2.0.  My very first blog post in June 2017 was titled Making Spiritual Lemonade.  I shared a recipe for a layered Strawberry Lemonade Cake and a classic lemonade beverage.

I was so proud of that cake, LOL.  It was the kind of cake I prepared for my family or to take to events.  But I wasn’t prepared for the food blogging world yet.

Guess what?  Almost two years later and I’m still not.  I’ve made improvements, but I am still lagging far behind my blogging peers in photography skills and presentation.  I have a few hits, but I have a lot of misses.

To be honest, I envisioned myself being a lot farther along on this writing journey in 21 months than I actually have progressed.  I’ve always been one for lofty goals and minimal patience.  I made the assumption that God’s call for me to do this (read more about this at Why Faith Family Food?) would guarantee success.  Let’s just say that in the past 21 months, I have learned a lot about the many definitions of “success.”

Those first few weeks of posts were not great, but they helped me establish a new routine in my writing endeavors and develop my style as a writer and blogger.  I keep those first few weeks of posts up on the blog because they show how far I’ve come and they explain the foundation of my work as a faith and food blogger.

I don’t exactly follow the rules for blogging.  I’m not looking to become a “boss babe.”  I make almost nothing for my income, yet God has never stopped providing for our family in the past 21 months.  And I’m still trying to write my first book.  I guess I’ve finally realized that it’s a journey, not a destination.

Today’s Scripture  Something I was committed to from day one was sharing at least one daily scripture.  I know readers looking for a quick recipe may scroll right past.  I know that I’ve lost potential audience for my recipes due to the devotionals and Bible talk.  But when God gave me the direction to take with this blog, I felt He was very clear about making faith first.  So, yeah, I don’t follow the world’s rules for blogging.  But I’m not meant to conform to this world!

Today’s Recipe

So, this cake is made in the style of the Cherry Limeade Cake as a Bundt cake, rather than a layer cake. I like the Cherry Limeade Cake better, but this Strawberry Lemonade Cake is still good. It seemed a little more dense, maybe from the strawberries in the batter. It is very moist and flavorful, however, so it can’t be all wrong.

A couple notes about this recipe. First, for the strawberry puree, I thawed some whole, unsweetened frozen strawberries, added a quarter cup of sweetener, and mashed with a potato masher. Second, I refrigerated the leftovers of this cake so the fruit wouldn’t be prone to molding while sitting out on the counter.

Strawberry Lemonade Bundt Cake

Ingredients

For the Cake

  • Nonstick cooking spray and flour for the Bundt pan
  • 1 vanilla cake mix
  • 1 instant vanilla pudding mix (small box)
  • 1/4 granulated sugar
  • 1/4 cup flour
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 3/4 cup frozen lemonade concentrate, thawed
  • 3/4 cup strawberry puree
  • zest from 1 lemon

For the Glaze

  • 1 1/2 to 2 cups powdered sugar
  • 1/4 cup strawberry puree
  • 1/4 cup lemonade concentrate

For Garnish

  • Whole strawberries, washed and stemmed
  • Fresh lemon slices

Directions

  • Spray Bundt cake pan with nonstick spray and dust with flour, shaking out any excess flour. Set oven to 350 degrees.
  • Place all cake ingredients in large mixing bowl. Beat on low speed with electric mixer until thoroughly combined.
  • Pour cake batter into prepared pan. Bake at 350 degrees for 55-65 minutes. Cake is done when pulling slightly from pan edges and springs back slightly to the touch.
  • Place pan on cooling rack for 20-25 minutes.
  • Prepare glaze. In small mixing bowl, whisk together glaze ingredients.
  • Run a butter knife around the inner and outer edges of the cake pan. Invert a cake plate over the top of the Bundt pan. Turn plate over to release cake onto cake plate.
  • Spoon glaze over the top of the cake. Garnish with whole strawberries and lemon slices.

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