Strawberry Swirl Bundt Cake
A lemony bundt cake ribboned with a strawberry swirl and dressed in a fresh strawberry glaze. It's summer in the form of cake!
Equipment
- 10-inch bundt pan
Ingredients
Strawberry Swirl
- 2 cups strawberries
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
Lemon Bundt Cake
- 8 ounces unsalted butter, room temperature
- 1 1/4 cups sugar
- zest of 1 lemon
- 4 eggs, room temperature
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
Strawberry Glaze
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup strawberries
- 1 teaspoon fresh lemon juice
Instructions
For the strawberry swirl filling:
- Place strawberries, sugar, salt, and lemon juice in a small saucepan. Bring to a boil; reduce heat to a simmer and cook, stirring often, until thickened, about 7-10 minutes. Allow to cool while making the cake batter.
For the lemon bundt cake:
- Preheat oven to 350° F and grease a 10-inch bundt cake pan. Place greased cake pan in the freezer while you prepare the batter.
- Cream the butter until smooth and silky.
- In a small bowl, combine lemon zest and sugar. Stir for a few minutes, until lemon releases its natural oils. The sugar will become sticky and fragrant.
- Add lemon sugar to butter and beat until thoroughly mixed.
- Add eggs, one at a time, beating until incorporated.
- Sift dry ingredients (flour, baking soda, baking powder, salt) together in a medium bowl. Combine buttermilk and lemon juice in a separate container.
- Add about 1/3 of flour mixture to butter mixture; blend. Add about 1/3 of buttermilk mixture and mix until nearly incorporated. Continue alternating dry ingredients and buttermilk until everything is just blended.
- Pour half of the cake batter into the prepared bundt pan and use a small offset spatula or a spoon to even it out. Create a trough in the batter using the back of a spoon. Pour about half of the strawberry swirl filling evenly into trough. Using a butter knife, swirl the jam into the cake batter. Repeat this process with remaining batter and jam.
- Bake until toothpick inserted in the center of cake comes out clean, about 45-55 minutes.
- Allow cake to cool for about 20 minutes. While still just slightly warm, invert cake onto a cooling rack. Allow to finish cooling completely before glazing.
For the strawberry glaze:
- Purée the strawberries using a food processor or emulsion blender. Strain through a fine-mesh sieve. You should end up with 3-4 tablespoons of strawberry juice.
- Stir together powdered sugar, lemon juice, and 3 tablespoons of strawberry juice. You may need to add a little more juice or powdered sugar to achieve the desired thickness. It should be very thick but pourable.
- Drizzle the glaze onto cooled cake, allowing it to drip down the sides.
Did you try this recipe?
Be sure to leave a comment below!
