SOUR CREAM STRAWBERRY BUNDT CAKE

The most moist, flavorful and delicious recipe! You can make it with strawberries or blueberries...or both! Enjoy!

1 cup Salted butter - room temperature
1 1/2 cup Granulated white sugar (you can reduce to 1 1/4 if you want.. it's a sweet cake.)
2 eggs
2 tsp Vanilla Extract
1 cup Sour Cream
1/4 tsp Salt
1 tsp Baking powder
Zest of 1 lemon
1 2/3 cup All purpose flour
1 1/2 cup Diced strawberries

2 Tbsp Melted salted butter
1 1/2 cup Powdered sugar
1 tsp Vanilla Extract
2-4 Tbsp Milk (you can use more or less milk depending on how thick you want your glaze)

Preheat oven to 350 degrees
Add the softened butter and sugar to the stand mixer (or a hand mixer). Beat for 2 minutes until a little fluffy.
Slowly add in 2 eggs while mixing. Stop the mixer and scrape down sides if you need to. I always do.
Turn off the mixer and add in vanilla extract, sour cream, salt, baking powder, and lemon zest. Turn mixer on medium for another minute or so.
Put mixer on low speed and slowly add in the flour half a cup or so at a time so it doesn't fly out everywhere. Turn off once all the flour is just combined.
Remove the bowl from the mixer and gently fold in the diced strawberries by hand with a large spoon.
Generously spray a bundt cake pan with cooking spray. Spoon the batter into the pan.
Bake in oven at 350 degrees for 45-55 minutes.

In a medium bowl, whisk together the melted butter, powdered sugar, and milk. Only add a little milk at first and slowly add more until you have a thick runny glaze. You can leave it super thick if you want. However you like it!
When the cake has cooled for at least 30 minutes, flip it out onto your desired cake stand. Then drizzle the glaze over the top.
Enjoy!