Strawberry Swirl Lemon Cake
This strawberry swirl lemon cake is a refreshing and fruity dessert that's perfect for any occasion. The bright, zesty lemon cake is swirled with sweet strawberry jam and topped with a light, lemon glaze for a delightful taste experience.
Tasty Team
90% would make again
Inspired by cleobuttera.com
Ingredients
for 8 servings
Cream Cheese Filling
- 8 oz cream cheese (225 g), room temperature
- ½ cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
- 18 oz strawberry jam (510 g), 1 jar
Cake Batter
- 3 cups all-purpose flour (375 g)
- 1 cup granulated sugar (200 g)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ⅓ cups milk (320 mL)
- ½ cup butter (115 g), melted, 1 stick
- 2 teaspoons vanilla extract
- 1 lemon, zested
- 1 lemon, juiced
Lemon Glaze
- 2 cups powdered sugar (240 g)
- 1 lemon, zested
- 1 lemon, juiced
Preparation
- Grease an 11-inch (25cm) round cake pan and line with parchment paper.
- Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
- In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
- Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
- Pour the batter into the prepared cake pan.
- Preheat the oven to 350˚F (180˚C).
- 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.
- 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.
- Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
- Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
- Remove the cooled cake from the pan and evenly pour over the glaze.
- Allow the glaze to set before serving.
- Enjoy!
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Inspired by cleobuttera.com