Bundt cake strawberries and lemon

“In the month of May, strawberries are at their most delicious and I love using them to make my desserts.”

This delicious and very soft strawberry and lemon bundt cake Azzurra Sprinkles Dress made it with our Lemon Flavored Extra Virgin Olive Oil. This is a very unique way to use flavored oils in cooking!



  • 2 eggs
  • 150 ml of lemon-flavored extra virgin olive oil “Oleificio Fratelli Vieste”
  • 280 g whole Greek yogurt
  • 150 g of sugar
  • 280 g 00 flour
  • 1/2 sachet of yeast
  • zest of one lemon
  • salt
  •  100 g cleaned strawberries


  1. Whisk together eggs, sugar, oil, lemon zest, yogurt and salt in a bowl.
  2. Add the sifted flour with baking powder and mix well.
  3. Add the well-dried chopped strawberries and mix briefly.
  4. Pour into a well-buttered and floured 24-cm donut mold and bake at 180 degrees for about 40 minutes. Always do a toothpick test.
  5. Let cool, remove from the mold and let cool.


  • 250 g of cleaned strawberries
  • juice of 1/2 lemon
  • 3 generous tablespoons of sugar
  • 1 teaspoon cornstarch
  • Place the strawberries, lemon juice and sugar in a small saucepan. Cook until the strawberries are completely undone.
  • Blend with an immersion blender and return to the heat, adding the starch dissolved in a cup of water. Continue cooking for a few minutes until the compote thickens slightly. Allow to cool completely.
  • Serve the dessert with the compote and fresh strawberries.

A few tips:

  • The ingredients should all be at room temperature.
  • The cake without compote will keep at room temperature, under a bell, for 3 to 4 days. With the compote, I recommend keeping it in the refrigerator.