Lemon Bundt Cake with Berry Jam Filling
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!
Servings: 1 bundt cake
Ingredients
- 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
Lemon glaze:
- 150 grams powdered sugar 5.3 oz, sifted
- 2 Tablespoons lemon juice
Instructions
Berry Jam
- 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.
Cake
- 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.
Notes
Please read tips and trick sections in a post above!
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!