Lemon Bundt Cake with Lemon Curd Filling
This lemon Bundt cake with glaze 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.
Prep Time2 hrs
Cook Time55 mins
Total Time2 hrs 55 mins
Servings: 1 large Bundt cake
- 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
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.