Strawberry Swirl Bundt Cake
Moist, lemony bundt cake ribboned with a strawberry swirl and all dressed up in a fresh strawberry glaze. It's summer in the form of cake!
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Moist, lemony bundt cake ribboned with a strawberry swirl and all dressed up in a fresh strawberry glaze. It's summer in the form of cake!
2 cups strawberries
3 tablespoons sugar
1/4 teaspoon sea salt
1 teaspoon fresh lemon juice
8 ounces unsalted butter, room temperature
1 1/14 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
1 1/2 cups powdered sugar, sifted
1/2 cup strawberries
1 teaspoon fresh lemon juice
1. 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.
Preheat oven to 350° F and grease a 10" bundt cake pan. Place greased cake pan in the freezer while you prepare the batter.
1. Cream the butter until smooth and silky.
2. 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.
3. Add lemon sugar to butter and beat until thoroughly mixed.
4. Add eggs, one at a time, beating until incorporated.
5. Sift dry ingredients (flour, baking soda, baking powder, salt) together in a medium bowl. Combine buttermilk and lemon juice in a separate container.
6. 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.
7. 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.
8. Bake until toothpick inserted in the center of cake comes out clean, about 45-55 minutes.
9. Allow to cool for about 20 minutes. While still just slightly warm, invert cake onto a cooling rack. Allow to finish cooling completely.
1. Puree 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.
2. 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.
3. Drizzle the glaze onto cooled cake, allowing it to drip down the sides.
