Lemon cake with lemon curd
Lemon glaze on the lemon cake
Do you need icing on this lemon Bundt cake? You could use traditional buttercream but I think a glaze is your best option.
And that glaze, yes more lemon! A lemon and powdered sugar topping seals the deal here. All this talk about lemon and you might think this cake is overwhelmingly strong with citrus. It is not.
When baking with lemon it’s best to layer the flavors so that the citrus is not lost during the baking process. I find that you have to load up on lemon flavors for the lemon to sing in this lemon bundt cake once baked and the combination is quite pleasing.
Tips for Baking Bundt Cakes
- Use a nonstick baking pan
- Grease the pan thoroughly. This baking spray called Bakers Joy is sold on Amazon and it does a wonderful job of allowing your baked cake to release from the pan.
- Let the cake cool 10-15 minutes in the pan BEFORE you flip the cake out. Do not allow the Bundt cake to cool completely before turning it over.
- Let your cake cool before adding the glaze or icing.
If you love baking Bundt cakes try these recipes for Candy Corn Bundt Cake, Mango Yogurt Bundt Cake, Chocolate and Wine Bundt Cake, and this Lemon Raspberry Sour Cream Bundt Cake from Melissa’s Southern Style Kitchen.
- 3 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 3 large eggs
- 2 Tablespoons lemon zest
- 1/4 cup lemon curd (store bought or homemade) for the batter and 1/4 cup lemon curd for the filling
- 1/4 cup lemon juice plus 1 TB lemon juice for glaze
- 8 ounces sour cream
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees F.
- Spray Bundt pan with baking spray and dust with flour.
- Combine the dry ingredients: flour, baking soda, and salt. Stir with a fork or whisk.
- Using a mixer (hand held or stand mixer) beat the butter for 2-3 minutes, until it lightens in color and texture. Slowly add the sugar, then the eggs, Next add the lemon zest, lemon curd and lemon juice. Blend well.
- Add the flour mixture and the sour cream in stages, alternating and mixing at low speed as you go. My hand-held mixer was not strong enough to mix on low towards the end of mixing this batter so I switched to a wooden spoon.
- The batter will be thick. Put half of the batter into the pan and spread it around with a spatula. You can spoon the lemon curd filling around the batter but I like putting it in a ziploc bag, cutting the corner off and piping the filling around in the center of the batter. Avoid the edges so that the curd stays within the cake.
- Bake for 1 hour, add an extra ten minutes if necessary.
- Cool for ten minutes in the pan then invert the pan and remove the cake. Once the cake is cooled,whisk together the glaze of 1 Tb lemon juice and 1/2 cup powdered sugar and pour over the cake.
Recipe adapted from a Cooking Light recipe.
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Serving Size:1 slice
Amount Per Serving: Calories: 377Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 76mgSodium: 108mgCarbohydrates: 60gFiber: 1gSugar: 40gProtein: 5g
This data is provided by Nutritionix and is an estimate only.
Kitchen Tools I used in this Recipe:
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.