This Lemon Bundt Cake with Lemon Curd Filling is sure to brighten any party or special event! It is bursting with lemon flavor from the lemon zest, homemade lemon curd and fresh lemon glaze.
Are you getting hit with a bomb cyclone or with a heat wave? Whatever your weather situation, SPRING is here and this Lemon Bundt Cake with Lemon Curd Filling spells sunshine and happiness! It makes my people smile when I make it.
Lemon Bundt Cake with Lemon Curd Filling
Heck, it makes me absolutely GIDDY! Yes, I said giddy. I happened to make an angel food cake recently and was stuck with a a dozen egg yolks. So what I normally do is make lemon curd and use it for different things. My people were requesting a lemon glazed cake so it became a lemon Bundt cake with lemon curd filling inside kind of a day!!
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#BundtaMonth: April 2019
How to make powdered sugar glaze?
I will usually start with 1 1/2 cups of powdered (confectioner’s)sugar. Next, add the milk (you could use heavy cream or even non-dairy milk) one tablespoon at a time. Keep adding and stirring together until it is thick enough, but you want it to be spreadable. If you added too much milk, thicken it out again with a little more powdered sugar.
So nonna (my mom, not my mother-in-law, nonna) was here on the day I made this cake and let me tell you something. To be completely honest, she is never, and I mean NEVER, happy with my glazes. They are never thick enough. I gave her my confectioner’s sugar, and of course, I was almost running out of it.
She swore it would be enough to glaze this beauty. And go figure, halfway while she was glazing it on, it ran out. I’m not kidding!! But she wanted me to show you guys this photo below. This…this is how thick it should be. And this is for my reference, mostly, and anyone else that needs a little reminder on how thick the glaze should look. I should have done a video …so that will be our next project here.
Perhaps the best part is the homemade lemon curd. If you can’t find the time or patience to make your own, feel free to buy a nice quality lemon curd. Before glazing the cake, I do brush it with sugar mixed with lemon juice, which makes this nice crunchy lemon topping.
After glazing it I did sprinkle a little of the lemon zest on top (it’s so pretty!). The homemade lemon curd in the cake batter and also as a filling makes this cake my favorite lemon cake to date!!
Do you have a baby shower coming up or even an intimate bridal shower? Make this gorgeous cake!
*Disclosure: contains links to our Etsy shop
My favorite Bundt cake recipe and the lemon curd I always make!
Inspired by A Baker’s House
Lemon curd adapted from Martha Stewart
DID YOU MAKE THIS RECIPE?
Lemon Bundt Cake with Lemon Curd Filling
- 2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour you could use all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 6 tablespoons butter softened I used Earth Balance Vegan sticks
- 1/3 cup canola oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2/ cup lemon curd 1/4 cup for batter, 1/4 cup for filling
- 1 Tablespoon lemon zest I used organic
- 1 cup almond milk or buttermilk
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 2/3 cup fresh lemon juice I used organic
- 8 large egg yolks egg whites reserved for another use
- 1/4 teaspoon coarse salt
- 10 Tbsp butter (I used vegan sticks)
- 3 cups confectioner’s sugar
- 2 tbsp sugar
- juice of two lemons
- Heat the oven to 350 degrees. Spray with baking spray a 10- or 12-cup Bundt pan, making sure to get into all the grooves of the pan.
- If you are making your own lemon curd, prep the curd the a few hours (or night)before so will be completely cool. Whisk together in a medium sized sauce pan the sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Place the pan over medium heat and add in the vegan butter sticks (or butter). Stir until the butter has melted. Keep stirring until the curd is thick enough to coat back of a wooden spoon. Take care not to boil and to whisk very quickly; 5-7 minutes.
- Spoon out the curd over a fine-mesh sieve into a glass bowl. Be sure to spoon it out a small portion at a time into the sieve. Place plastic wrap over the surface of the curd and refrigerate for 2-3 hours or overnight.
- In large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of your stand mixer, cream butter and 1 1/2 cups sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer), 4-5 minutes. Add in the oil. Beat in the eggs one by one, waiting until each has been incorporated to add the next. Be sure to scrape the mixing bowl after each addition of the eggs. Add the vanilla and mix to combine. Add in the lemon zest and 1/4 cup lemon curd and mix well.
- Add half of the flour mixture to the mixer beat on low speed until incorporated. Scrape down the sides of the bowl to incorporate.
- Add in the almond milk (or buttermilk)and beat until incorporated followed by the remaining flour mixture; scrape the sides of the bowl to incorporate.
- Spoon half of the cake batter into the Bundt pan; spread evenly with a spatula. Spoon the 1/4 cup remaining lemon curd around the batter (make sure not to touch the edge pan). Spread on the rest of the batter evenly with a spatula. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
- Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack.
- Before I glazed the cake, I mixed two tablespoons sugar and some lemon juice in a small bowl. I brushed that on the cake and let it sink in. In another small bowl combine the confectioners’ sugar with lemon juice. Add more juice (or water) if too thick or more confectioner’s sugar to make it to your liking.