Strawberry Lemon Bundt cake 

It’s a Bundt cake and it’s lemony. With ribbons of strawberry compote swirled inside.

Sorry folks, I know that was an abrupt beginning but I was mildly tired of thinking up a catchy introduction. Plus the baby’s nap time is almost over. And my ears are all perky like a dogs. You do not have any idea how many times I have mistaken the cats meowing and the distant dog howling for my baby’s waking up and whimpering.
So, I’ll cut to the chase. Which is the cake. The lemon bundt cake with strawberry swirls.
This bundt cake was so unlike a regular bundt cake. I mean the texture. It wasn’t dense at all, which is what most bundt cakes are known for – compact sturdiness. It was more like a pillow, yet it held together beautifully. I am not complaining ok!

The lemon flavour is fresh, sweet and on the edge of puckery – which I adore. I added an extra tablespoon of lemon juice to the batter , but in the end it was the syrup that imparted a majority of the citrus flavour, so don’t skip it.
The strawberry compote was just sitting in the fridge, and I added it on a whim. When you add the compote , make sure to layer the compote almost at the top of the batter, because the compote is slightly heavy for the cake and will sink almost all the way to the bottom of the Bundt pan. Which makes for a good presentation though, when you flip the cake out of the pan.
Happy baking !

Straweberry Lemon Bundt Cake



3 cups all purpose flour

1/2 tsp baking soda

1 cup salted butter, softened

2 1/4 cups granulated sugar

3 eggs

1 cup buttermilk

2 tbsp grated lemon zest, packed

2 tbsp fresh lemon juice


1/3 cup water

1/3 cup granulated sugar

2 tbsp fresh lemon juice
Strawberry compote *


1. Preheat oven to 160 C. Butter and flour a 10 inch Bundt pan.

2. In a medium bowl, whisk together flour and baking soda.

3. Using an electric mixer or hand beater, cream together butter and sugar until light and fluffy, 3-4 minutes.

4. Beat in the eggs one at a time, beating well after each addition.

5. In another bowl, combine buttermilk, lemon zest and lemon juice.

6. With mixer on low speed, add flour mixture and buttermilk mixture alternately, beginning and ending with the flour mixture.

7. Spoon the batter into the pan, reserving about 1/2 to 3/4 cup of batter. Now add the strawberry compote in a layer, making sure that the compote doesn’t touch the pan either at the sides or at the centre.

8. Cover the compote filling with the reserved batter and smooth with a rubber spatula.

9. Bake for 1 hour or until a cake tester comes out clean.

10. Cool cake in the pan for about 15 minutes, and meanwhile make the lemon syrup.

11. To make syrup, bring water and sugar to a boil in a saucepan. Then take it off the heat and stir in the lemon juice.

12. Invert the warm cake onto a wire rack. Place parchment paper or aluminium foil beneath this so as to catch all the drips from the syrup. Slowly brush hot syrup over the cake, allowing time for the cake to absorb all the syrup.

13. Allow the cake to cool completely.
* You will probably need just a few tablespoons of the compote made from this recipe to add to the cake batter.

Cake recipe adapted from Once Upon A Chef


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