Jam-Swirled Bundt Cake

Jam-Swirled Bundt Cake

Strawberry jam makes this cake extra soft and sweet.

Jam-Swirled Bundt Cake
Makes1 (12-Cup) Bundt Cake
  • 1½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup sour cream
  • ½ cup seedless strawberry jam
  • Liquid red food coloring (optional)
  • 1 cup confectioners’ sugar
  • 1 tablespoon whole milk
  • 1½ teaspoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ cup warm seedless strawberry jam
  1. Preheat oven to 350°.
For cake:
  1. In the bowl of a stand mixer, beat butter and granulated sugar at medium speed until light and fluffy, about 5 minutes. Beat in lemon zest and vanilla. Add eggs, one at a time, beating well after each addition.
  2. In a medium bowl, whisk together flour, baking soda, and salt. With mixer at low speed, add flour mixture and sour cream alternately to butter mixture, beating until well combined.
  3. Grease and flour a 12-cup Bundt pan. Spoon half of batter into prepared pan and tap pan gently on countertop 4 to 5 times to release any air bubbles. Stir together 3 tablespoons remaining batter, jam, and food coloring (if using). Spoon jam mixture over batter within ½ inch from sides of pan. With a knife, gently swirl jam into top of batter. Spoon remaining batter on top of swirled jam.
  4. Bake until a wooden pick inserted near center comes out clean, about 1 hour to 1 hour and 5 minutes, covering with foil after 45 minutes. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a wire rack.
For glaze:
  1. In a small bowl, whisk together confectioners’ sugar, milk, lemon juice, and vanilla. Drizzle glaze onto cake; let set for 15 to 20 minutes. Top with warm jam.



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