
How To Make Strawberry Swirl Lemon Cake
Sweetness from the strawberries and tanginess from the lemon embodies this rich and moist, cream-cheese filled lemon cake!
Serves:
Ingredients
For Cream Cheese Filing:
- 8ozcream cheese
- ½cuppowdered sugar
- 1tspvanilla extract
- 18ozstrawberry jam,(1 jar)
For Cake Batter:
- 3cupsall purpose flour
- 1cupgranulated sugar
- 4tspbaking powder
- ¼tspsalt
- 2large eggs
- 1â…“cupsmilk
- ½cupbutter,(1 stick), melted
- 2tspvanilla extract
- 1lemon,zested
- 1lemon,juiced
For Lemon Glaze:
- 2cupspowdered sugar
- 1lemon,zested
- 1lemon,juiced
Instructions
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Grease an 11-inch round cake pan and line with parchment paper.
Cream Cheese Filing:
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In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
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In a small saucepan over medium heat, cook the strawberry jam for about 20 minutes until reduced by half. Remove the pan from the heat and set aside.
Cake Batter:
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In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
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Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
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Pour the batter into the prepared cake pan.
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Preheat the oven to 350 degrees F.
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Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
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Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
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Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
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Allow the cake to come to room temperature before removing from cake pan.
Lemon Glaze:
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Combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
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Remove the cooled cake from the pan and evenly pour over the glaze. Allow the glaze to set before serving.
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Serve and enjoy!
Nutrition
- Calories:Â 846.06kcal
- Fat:Â 24.32g
- Saturated Fat:Â 14.00g
- Trans Fat:Â 0.47g
- Monounsaturated Fat:Â 6.28g
- Polyunsaturated Fat:Â 1.38g
- Carbohydrates:Â 148.76g
- Fiber:Â 2.78g
- Sugar:Â 96.63g
- Protein:Â 10.05g
- Cholesterol:Â 112.25mg
- Sodium:Â 417.55mg
- Calcium:Â 281.68mg
- Potassium:Â 256.46mg
- Iron:Â 3.30mg
- Vitamin A: 239.80µg
- Vitamin C:Â 20.98mg
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