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1
Preheat oven to 325u00b0F. Spray two mini bundt cake pans (enough for 12 total mini bundts) or one standard size bundt pan with non-stick baking spray.
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2
To make the strawberry glaze, add sliced strawberries, sugar, lemon juice and water to a small pot and bring to a boil. After the strawberries begin boiling, lower the heat and cook for another 8-10 minutes while stirring occasionally.
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3
Remove the berries from heat and pour the berry liquid through a strainer into a bowl getting out as much berry juice as possible. Pour the berry liquid back into the small pot and whisk in the cornstarch. Return the heat to high and continue whisking until the mixture thickens, which takes only a few minutes.
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4
Remove glaze from heat, and pour into a separate bowl to cool.
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5
While strawberry glaze cools, make the cake batter. Combine butter and sugar in a large mixing bowl. Use an electric (or stand) mixer and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
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6
Slowly add flour in increments but be careful not to over-beat at this point. Once all of the flour has been added, add the 7-UP and lemon extract and mix until just combined.
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7
Pour cake batter into prepared mini bundts pan or large bundt pan and bake for 25-35 minutes for mini bundts or 1 hour and 10-20 minutes in large bundt pan.
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8
Cool cakes in the pan(s) on a wire rack for 10 minutes, then remove cakes from the pans and allow to cool.
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9
This cake tastes great with either a light dusting of confectioners' sugar or the above glaze. Spoon glaze over the cake and enjoy!
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10
Strawberry glaze recipe adapted from Featured Dish.
