his Lemon Bundt Cake with Berry Jam Filling is a moist and fluffy dessert infused with the bright tang of fresh lemons and a luscious layer of sweet berry jam. Topped with a lemon glaze, this elegant cake is perfect for celebrations, afternoon tea, or any occasion that calls for a little indulgence. The vibrant flavors of lemon and berries create a harmonious blend that’s sure to impress!
Ingredients
For the Lemon Bundt Cake:
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (240ml) buttermilk
For the Berry Jam Filling:
- 1 cup (240g) berry jam (strawberry, raspberry, or blueberry)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for mixing with cornstarch)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for garnish)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or coat with non-stick baking spray.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the Batter:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Prepare the Berry Jam Filling:
- If using cornstarch to thicken the jam, mix the cornstarch and water together in a small bowl, then stir into the jam. Heat the jam in a small saucepan over low heat until it thickens slightly. Let it cool.
- Layer the Batter and Jam:
- Pour half of the cake batter into the prepared Bundt pan and spread evenly.
- Spoon the berry jam filling evenly over the batter, keeping it away from the edges of the pan.
- Top with the remaining cake batter, spreading carefully to cover the jam.
- Bake the Cake:
- Bake for 50–60 minutes, or until a toothpick inserted into the cake (avoiding the jam layer) comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
- Glaze and Serve:
- Drizzle the lemon glaze over the cooled Bundt cake, letting it drip down the sides. Garnish with lemon zest if desired.
- Allow the glaze to set before slicing and serving.
Enjoy this Lemon Bundt Cake with Berry Jam Filling as a show-stopping dessert that bursts with flavor in every bite!
