Lemon Rose Bundt Cake

Lemon bundt cake with swirls of sweet strawberry and topped with a stunning deep red icing

• Ready In: 1 hr 20 mins
• Yields: 1 Bundt Cake

Ingredients

•  nonstick cooking spray
• 3  cups all-purpose flour, plus more for dusting pan
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt
• 1  cup unsalted butter, room temperature
• 2  cups sugar
• 4  large eggs, room temperature
• 2  teaspoons lemon zest
• 2  tablespoons lemon juice
• 1  cup buttermilk
• 1⁄3 cup  strawberry jam
• 2  drops  super red gel  food coloring (Chefmaster)

• Glaze

• 5  cups confectioners' sugar
• 1⁄3-1⁄2 cup pomegranate juice, more more if needed
• 1 -2  teaspoon  super red gel  food coloring (Chefmaster)

Directions

1. Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
2. In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
3. Remove bowl from stand and measure out 1 1/2  cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
4. Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
5. To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
6. Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.