A marriage of light, moist lemon cake with a fresh strawberry preserves in the center of this Strawberry Lemon Bundt Cake.
Spring time is one of my favorite times of the year. Not only is the snow starting to disappear and warm weather decides to peak out, but it’s also time for new babies here on the farm. The grass starts turning green, flowers start blooming and the trees start budding. Spring is full of life and it’s just so beautiful.
I just love all the little baby calves that we have running around the pasture and on nice warm days, they let you know when it’s warm enough to lay out in the sun! I’ll drive through the pasture checking on them and the babies are all just sprawled out like they’re dead… of course they’re only soaking up the sun. Psh, they’re black so you’d think it’d get hot, but they just love that sun. In the evenings they’ll run around.. I mean super fast running, chasing each other, bucking and kicking. They’re just the cutest little things. I love my furbabies!
Even if it is the later half of April and the first day of spring has already passed us, here in the great Hawkeye state, weather is super unpredictable. I mean we just had snow this week and two days before that it was 85 degrees. That’s just plain crazy! Strawberries and lemons remind me of spring and well given this months Bundt Bakers theme is Easter/Spring… I had to go for the the combination.
The cake is very light and lemony. I snagged some lemons super cheap at the grocery store so it uses fresh zest and juice. Delicious!! The strawberries came out of my freezer which were from our garden.. Honestly, I won’t tell you how old they might have been. Either way, this cake is delicious and reminds me of spring and if this snow keeps flying around here I’m going to need warm, happy thoughts to remind me spring is on its way!
My photos are not doing this cake any justice that’s for sure. I was having a horrible day in the kitchen where it seemed like everything was going wrong. So when my cake baked, the preserves decided it wanted to touch the edge of the pan 🙁 boo! Be sure to make a slight trench in the center before adding the preserves. Otherwise… carry on as normal 🙂
I hope you enjoy this Bundt and it reminds you of spring!
- Strawberry Preserves
- 2 cups strawberries, diced
- 1/4 cup sugar
- Lemon Cake
- 1 1/2 cups + 2 tablespoons butter, softened
- 3/4 cup sugar
- 6 tablespoons milk
- 5 eggs
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 1/3 cup flour
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Lemon Simple Syrup
- 1/8 cup fresh lemon juice
- 1/2 cup sugar
- Preheat oven to 350*F and liberally grease and flour a 10-cup Bundt pan.
- Strawberry Preserves
- In a small saucepan over medium heat, combine the strawberries and sugar.
- Stir frequently as the juices are released and start to reduce leaving about 1/2 cup liquid.
- Remove from heat and cool completely.
- Lemon Cake
- In a medium bowl, cream together the butter and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Add the milk, vanilla, lemon juice and zest.
- Sift in the flour, baking powder and salt mixing thoroughly.
- Pour (spoon) 1/3 of the batter mixture into the bottom of the greased and floured Bundt Pan.
- Next, spoon the strawberry preserves onto the batter, being sure to not let the preserves touch the outside of the pan (unlike what mine did).
- Cover the preserves with the remaining batter.
- Bake at 350* for 40-50 minutes or until golden and tests done when a toothpick is inserted into the middle.
- Remove from heat and let cool on a cooling rack 10 minutes before inverting.
- Simple Syrup
- Combine both ingredients in a small saucepan over medium heat stirring constantly until the sugar is dissolved and begins to bowl.
- Remove from heat and cool 5 minutes.
- With a toothpick poke holes into the top of the inverted cake and slowly drizzle the cooled syrup over the cake allowing the syrup to run into the holes.
Are you interested in joining the fun???
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send an email to Stacy at firstname.lastname@example.org.
Be sure to head on over to check out the other Easter and Spring inspired Bundts… don’t you just love Bundts?! 😉
- Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
- Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
- Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That’s Left Are Crumbs
- Carrot Tea Cake from Vonnie at My Catholic Kitchen
- Colorful Spring Bundt Cake from Varada at Varada’s Kitchen
- Easter Bunny Bundt from Jane at Jane’s Adventures in Dinner
- Easter Egg Cake from Margaret at Tea and Scones
- Easter Pound Cake from Lauren at Sew You Think You Can Cook
- Hot Cross Mini Bundt from Kelly at Passion Kneaded
- Lemon & Elderflower Bundt Cake from Maria at Box of Stolen Socks
- Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
- Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
- Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
- Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
- Strawberry Poppy Seed Cake from Renee at Magnolia Days
Still looking for more?? Give one of these a try!
Have a great day!!