This tender and moist bundt cake is bursting with lemon flavor and is filled with a homemade berry jam and and drizzled with a tart lemon glaze. This super moist lemon cake will disappear quickly!
You can never go wrong with a lemon dessert. This Lemon Bundt Cake recipe is a dessert everyone will love. It’s perfectly sweet and moist, but that berry jam filling takes it over the top! This is the ultimate lemon cake for lemon lovers. Although I love all citrus fruit, lemon is my favorite.
If you’re a lemon lover, like I am, this lemon bundt cake recipe is for you! The beautiful and refreshing aromas make this sweet treat irresistible. It’s packed with both freshly squeezed lemon juice and finely grated lemon zest. Simple lemon glaze adds an extra layer of lemon goodness.
Hands down, it’s one of my favorite lemon cakes I’ve made so far.
WHAT INGREDIENTS YOU WILL NEED?
- unsalted butter
- all-purpose flour
- granulated sugar
- vanilla extract
- baking powder and baking soda
- powdered sugar
For berry jam filling:
- mixed berries of your choice
- granulated sugar
- lemon juice
HOW TO PREPARE LEMON BUNDT CAKE WITH BERRY JAM FILLING?
- Make berry jam.
- Mix the dry ingredients.
- Mix the wet ingredients.
- Combine wet and dry ingredients.
- Pour it into a greased and floured bundt cake pan and spread evenly.
- Bake and cool the cake.
- Make the glaze.
- Spoon the glaze over the cake and enjoy!
HOW TO STORE THIS BUNDT CAKE?
Store, unsliced, wraped in plastic foil or inside an airtigh container at room temperature for up to 4 days or freeze (unglazed) wraped tightly in a foil and inside freezer-safe container for up to 2 months.
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
- I use Large eggs which are around 60-65 grams. In US it would be a XL egg.
- For best results make sure your ingredients are at room temperature before you begin baking.
- You can leave out berry jam if you want only plain lemon bundt cake, but I strongly recommed to add it as it is super delicious.
- Instead of homemade, you can use high quality store bought berry jam of your choice. My berry jam recipe yields about 250 grams. If using store bought don’t forget to mix in cornstarch.
- Not all ovens are the same. Adjust baking time to your oven. I suggest to start checking at 45 minutes and every 5 minutes after that, until skewer inserted into the center of the cake comes out clean.
- Using a pastry brush, grease the bundt pan thoroughly with softened shortening or butter, be sure to brush all its crevices and don’t forget the center tube. Spoon some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. You may have to add a few spoonfuls of flour as you go to get the entire pan. Tap out the excess.
- Do the grease and flour thing JUST BEFORE ADDING THE BATTER!
- If the center does dome, use a clean dishcloth and gently press down on the domed center as soon as taking the cake out of the oven. If I forget to do that, I just cut the dome, using serrated knife, once the cake is cooled.
- Let the cake rest at room temperature for approx 10 minutes after removing from the hot oven, then for another 5 minutes upside down on a rack.
MORE LEMON DESSERTS FOR YOU TO TRY
→If you make this cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Lemon Bundt Cake with Berry Jam Filling
- 380 grams all-purpose/plain flour 13.4 oz, 3 cups
- 1 teaspoon baking powder 5g
- ½ teaspoon baking soda 2 g
- ½ teaspoon salt
- 4 large eggs room temperature
- 120 grams butter 4.2 oz, 1/2 cup, room temperature
- 120 grams oil 4.2 oz, 1/2 cup
- 300 grams granulated sugar 1 ½ cups
- 1 teaspoon vanilla extract
- 60 ml freshly squeezed lemon juice 1/4 cup
- 1 Tablespoon finely grated lemon zest
- 180 grams buttermilk 3/4 cup, room temperature
Berry Jam Filling:
- 300 grams mixed berries 10.5 oz, fresh or frozen (I used frozen)
- 150 grams granulated sugar 3/4 cup
- 1 Tablespoon lemon juice
- 15 grams cornstarch 0.5 oz
- 150 grams powdered sugar 5.3 oz, sifted
- 2 Tablespoons lemon juice
- Put all the ingredients except cornstarch in a large saucepan, and let stand for at least one hour as the fruit defrosts.
- Put a small plate in the freezer.
- Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
- Continue to cook until the mixture thickens and the bubbles in the pan erupt slowly.
- Remove the plate from the freezer. Spoon a little of the hot jam onto the cold plate. Return to the freezer for 2 minutes or until chilled. Touch the jam. If it wrinkles and feels gel-like, it’s ready. If it doesn’t, keep cooking and test after 5 minutes.
- Once cooked, leave it to cool completely. Once cooled, mix in cornstarch until fully incorporated.
- Heat oven to 180°C (350°F) and adjust oven rack to middle position. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and lemon zest together on medium-high speed until creamy, about 2-3 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add the oil and beat well. Add the eggs one at a time, beating well after each addition. Add in vanilla. Scrape down the sides of the bowl again. With a mixer on low speed, add the dry ingredients in 3 additions alternating with the buttermilk and lemon juice (dry-wet-dry-wet-dry). Do not over mix.
- Grease and flour well a 12-cup (25 cm/10-inch) bundt pan.
- Spoon about 1/2 of the batter into the prepared pan, smoothing the top with a spatula. You want to add enough to cover the bottom, and start to come up the sides; but not so much that you don't have enough left over to cover the berry jam filling.
- Distribute berry jam atop the batter, centering it within the ring of batter so it doesn't touch the sides of the pan. Dollop the remaining batter on top, again smoothing it with a spatula.
- Bake for 50-55 minutes, until golden brown and a cake tester inserted into the center of the cake comes out clean. If the top is browning too fast, cover pan loosely with aluminum foil.
- After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack.
For the glaze
- In a small bowl, combine powdered sugar and lemon juice, and whisk until smooth. Add more juice as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, about 30 minutes.
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