Friday, November 8, 2013

Strawberry Lemon Bundt with Strawberry Jam Glaze for #BundtaMonth

Adding lemon juice to butter cake brightens whatever other flavor you’ve chosen and cuts through the richness, while increasing the rise as the juice interacts with the baking soda, creating a lighter crumb.  Whatever fruit or jam you decide to use, always add a bit of fresh lemon. 

This month’s BundtaMonth theme is a favorite of mine because it’s jam, something I always have in the cupboard or refrigerator.  Sometimes homemade, sometimes store bought but always at the ready to add variety and flavor to any baked good.  I started out with a simple pound cake recipe, switching milk and lemon juice for buttermilk and adding a filling of strawberries and jam.  The bottom of the Bundt didn’t brown very much in the oven I’m using, so I ended up leaving it right, as it baked in the pan, so you’ll notice a nice layer of filling at the bottom.  As it turned out, that balanced nicely with the jam on top so you had strawberries coming and going.  We took the cake out to play Pokeno a couple of nights ago, so the extra strawberries I meant to decorate it with didn’t happen.  I forgot them at home.  But, as my friend Gillian does say, “Small matter.”  The cake was just fine without them.

For the cake:
1/2 cup or 115g unsalted butter, at room temperature
1 cup or 225g sugar
2 eggs, at room temperature
2 cups or 250g flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 80ml milk
1/8 cup or 30ml fresh lemon juice
Zest 1 medium lemon
1 teaspoon pure vanilla extract

For the filling:
3/4 cup or 125g chopped strawberries
4 tablespoons good strawberry jam

For the glaze: 3-4 tablespoons good strawberry jam
Optional:  Extra sliced strawberries to decorate the top

Preheat the oven to 350°F or 180°C.  Grease and flour your Bundt pan.

Zest your lemon and then juice it.  Add the lemon juice and vanilla to the milk and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt and lemon zest.  Set aside.

In a large mixing bowl, beat the cream and butter until light and fluffy.

Add the eggs one at a time, beating well in between.

It might look like it’s curdling a little bit but don’t that alarm you.  That look will go away when you start adding the flour mixture.

Add the flour and milk mixtures alternately to the batter, in two lots, mixing in between.

In a small bowl, mix your chopped strawberries with the jam for the filling.

Put half of the batter in the bottom of the prepared pan and spread it around.

Spoon in the strawberry filling.

Spoon the balance of the batter on top of the filling and spread it out to cover the filling.

Bake for about 40-45 or until a toothpick comes out clean.

Allow to cool on a rack then turn out.

While it is still just a little warm, spoon the extra jam for glaze on the top of the cake (or on the bottom in the case of mine that didn’t brown) and spread it around with the spoon.


For all fans of jammy cakes, we have a great round up of Bundts for you this month!


Here's how you can be a part of #BundtaMonth:

Simple rule: Bake us a bundt using your favorite jam.
Post it before November 30, 2013.
Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
Add your entry to the Linky tool below.
Link back to our announcement posts.


  1. I didn't know how lemon helps react with the baking soda- that must have helped my cake this month too. I love lemon in baked goods and now I have a better reason to use it more often. thanks!

  2. Stacy! love your bundt! it looks perfect, moist and delicious! love how you made this one! delicious!

  3. Oh Stacy, you out did yourself yet again. You constantly amaze me with the stuff you come up with! Your bundt looks so yummy and delish. With strawberries no doubt my absolute favorite!

  4. How pretty and delicious looking is your bundt. Love the idea of pairing the lemon and strawberry together!!

  5. Great tip about adding lemon to the mix for a finer crumb. Yummy looking cake, Stacy! Hope you won at Pokino =)

  6. Oh this cake turned out so pretty, Stacy! I love that layer of strawberry at the bottom and then again at the top! And such a great tip about adding some lemon juice. I imagine how sweet and bright your cake tastes!

  7. These cookies are really so perfect for any time of year, just change up the sprinkles and I love thumbprint dough (I kind of like to eat it straight.)! But it's the chocolate filling that got me.

  8. Mmmmmm these cookies look so festive! and I luuuurve that chocolate filling! YES!

  9. Your cookies look so cute and festive Stacey. We don't come across such colorful cookies in our parts but I bet the kids in the neighborhood would enjoy a batch or more. =)

  10. I have made similar cookies...but yours look SO much better!!! I will add these to my baking list :)

  11. Oh yay! Cookie Week! Your cookies look so lovely - especially the chocolate part! :)

  12. My favorite cookie to bake is - gingerbread men of course!

  13. These look delicious, my favorite holiday cookie is the peanut butter with the choc kiss in the center.

  14. Oh I love thumbprint cookies- especially the colored sprinkles!

  15. Deck the Halls with dozens of Christmas cookies! Your cookies look full of good cheer and scrumptiousness, Stacy. Bravo for piping in your own chocolate (vs a store bought kind.)

  16. That filling! YUM! I just finished (only hours ago) so strawberry jam that I didn't have time to make back when the berries were out - so I froze them. I will have to make this!

  17. I love lemon in baked goods, and thanks for the tips about the lemon juice. Double the strawberries seems like a yummy idea too - in the cake itself and then on top. Just beautiful.

  18. Thanks, Kim! I had the Christmas music on while baking and it was such fun to get into the spirit early.

  19. That's one of my favorites too! Anything with the peanut butter/chocolate combo gets my vote.

  20. Love those too, Kelli! The girls and I make them every year.

  21. This is the first time I've made thumbprints, Liz, but it certainly won't be the last.

  22. Sweet for the children, Helene, and dark chocolate for the adults! :)

  23. Can't beat straight melted chocolate, Kayle!

  24. When I saw Jen's thumbprints with colorful sprinkles, I thought exactly the same thing, Susan. So many ways to change these up to make them year-round!

  25. Love how easy and festive these cookies are! Great to fill up a cookie tray in no time.

  26. Exactly, Carla! They really are quick and so pretty. Next time I want to use actual sprinkles instead of the colored sugar so they'll be even brighter.

  27. These are so cute! Love the idea of rolling in festively coloured sugar... it's such a nice touch for the holidays. And you never can go wrong with a chocolatey centre, right? :)

  28. I also want to thank you for the lemon juice tip and I could swim in that glaze, it's awesome!!!

  29. So festive! love any cookies with sprinkles

  30. Strawberry Lemon is always a favorite combination of mine and as a glaze that looks fabulous!

  31. Thanks, Isabelle. I couldn't find sugar sprinkles of red and green so I had to make them myself. Which was also fun.

  32. These are so cute! And I am al about chocolate instead of jam in the middle :-)

  33. Thank you, Brianne. We liked the change to chocolate too.

  34. I'm not sure how I missed all of these yummy looking cookies this week.
    Anyhow, our favorite cookie to make during the holidays are Spritz cookies. My husband's family always made them, then his youngest brother started to make them. When he passed away in 2010, a month before Christmas, it was like a Spritz cookie explosion....all 5 remaining kids made Spritz cookies, unbeknownst to the others. It has been that way every Christmas since. =)

  35. Awww, Beth. That is the sweetest story. I am so sorry for your loss. I love that you keep remembering him with cookies.

  36. Adore the strawberry with lemon. This cake totally has me craving lemon cake with berries right now!


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