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Looking inside at the strawberry swirl of this Strawberry Lemonade Bundt Cake.
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5 from 2 votes

Super Easy Strawberry Lemonade Bundt Cake

A bright lemon cake has ribbons of strawberry jam inside and the perfect strawberry glaze poured over the top for the ultimate summer dessert.
Prep Time10 minutes
Cook Time45 minutes
0 minutes
Total Time51 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 510kcal

Ingredients

Bundt Cake

  • 1 box box white cake mix {15.25 ounces}
  • 1 box box lemon pudding mix {3.9 ounces}
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • zest half a lemon
  • ¾ cup strawberry jam

Strawberry Glaze

  • 2 cups powdered sugar
  • ¼ cup strawberry jam
  • zest half a lemon
  • 2-3 Tablespoons milk

Instructions

Bundt Cake

  • Preheat the oven to 350 degrees. 
  • Mix together the cake mix, pudding mix, eggs, sour cream, oil and lemon zest with an electric mixer until well blended.  Spray a bundt pan liberally with nonstick cooking spray. Pour half of the cake batter mixture into the prepared pan. Spoon the cup of strawberry jam over the top of the cake batter in the pan and swirl {using a toothpick or skewer} into the cake batter. Top with the remaining half of the cake batter and spread in an even layer.
  • Bake for 40-45 minutes or until a toothpick comes out with only a few moist crumbs {no raw batter}.  Cool cake in pan for 15 minutes and then remove from pan and cool completely.

Strawberry Glaze

  • Once the cake is cool combine the glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of your whisk but still spreadable.
  • Use a spoon and spread it over the top of the cooled cake, being sure that it covers the top well and drips over the sides. Wait for the glaze to set up at room temperature or refrigerate for a faster set up.
  • Store the cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You can also freeze the cake unglazed for up to 3 months.

Video

Notes

  • Don't spray the pan until right before you add the cake batter. Doing this step too soon can result in the spray pooling at the bottom of the pan which can make the cake stick.
  • Use a good quality strawberry jam or make your own.  This quick and easy Strawberry Jam is made without pectin and would be delicious added to this strawberry lemon pound cake.
  • Don't forget to use a toothpick {or knife} to swirl the jam into the cake. Adding the strawberry jam between layers of cake batter isn't quite enough.  Be sure to swirl it into the cake so you get the strawberry taste in every single bite.
  • Only glaze after the cake is completely cooled.  If you try to glaze the cake before it is cooled the glaze will melt into the cake.
Variations:
  • Change the jam flavor to raspberry, blackberry, blueberry or cherry.  You can also use lemon curd for the swirl.
  • Add 2 cups of fresh or frozen strawberries to the cake batter instead of strawberry jam.
  • If you are a lemon lover, skip the strawberry glaze and go with a lemon glaze.  To do so combine 2 cups of powdered sugar with 2 tablespoons of lemon juice and lemon zest.  Add enough milk to get a pourable consistency.  I use this glaze on my Mini Lemon Bundt Cakes and it is delicious.

Nutrition

Serving: 1slice | Calories: 510kcal | Carbohydrates: 94g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 400mg | Potassium: 112mg | Fiber: 1g | Sugar: 59g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 1mg