Jiji’s Lemon Strawberry Bundt

Happy Hump Day, folks! ๐Ÿ™‚

I’d say it’s the perfect time of week to mix up an easy bundt and spoil yourself with some warm and yummy sweetness!

I whipped up this yummy bundt and brought it for that pretty peony picnic shared with Tiffy! If you missed my post on that pretty picnic — click here!

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I love making up new baking recipes and this one was one of my favorite attempts — I hope you like it!

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See below for the recipe and list of ingredients needed!

Recipe:

3 large eggs

1.5 cup shortening

1.5 cups granulated sugar

2.5 cups cake flour

2 tsp baking soda

1/8 tsp salt

1 cup water with a tablespoon of vanilla coffee creamer

3 tbsp fresh-squeezed lemon juice

1 cup strawberry jam

2 tbs powdered sugar

Beat the eggs, sugar and shortening together until blended. Fold in flour, soda, and salt and mix until blended. Pour in liquids and half cup of strawberry jam. Mix all together only long enough to smooth the batter.

Bake in sprayed bundt pan at 350 for one hour or until toothpick comes out clean.

Leave cake in pan for seven minutes before removing cake from pan to let it cool on cake stand. Spread remaining half cup of jam onto the top of your cake and sprinkle the 2 tbs of powdered sugar on top.

If you you like, decorate your completed cake with lemon slices and strawberries as shown in photo.

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Finally: Ration into one piece at a time and resist the urge to gulp down half the cake in one sitting. ๐Ÿ˜‰

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I hope you enjoy my recipe, friends! I loved eating the cake for breakfast, paired with my mug of coffee on my balcony in the early mornings! …and also, of course, snacking on it during a picnic ๐Ÿ˜‰

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“Sahtein” as they say in my language — enjoy! ๐Ÿ™‚

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2 thoughts on “Jiji’s Lemon Strawberry Bundt

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