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Lemon Bundt Cake with Lemon Curd Filling

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 This lemon bundt cake with glaze is an ode-to-lemon in cake form. Lemon juice, lemon zest, lemon curd, and a lemon glaze create a bright, lemony bite in this lemon bundt cake recipe. 
Lemon Bundt cake with glaze is a slice of cake on a white plate
This lemon bundt cake with glaze will brighten up a cold winter’s afternoon as it is perfect with a cup of tea. The original recipe is a sour cream-lemon pound cake from Cooking Light.

Lemon curd adds to the texture and flavor

I added a touch of lemon curd into the batter then also layered the lemon curd into the cake. I wish it was more apparent that the lemon filling was in the cake but the colors of the cake and the filling are so similar that you don’t notice until you take a bite. What a nice surprise!

Amp up the lemon flavor with a glaze

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. 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.

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Lemon Bundt cake with a slice of cake on a white plate

Lemon Bundt with Lemon Curd Filling

★★★★ 3.5 from 2 reviews
  • Author: Adapted from a Cooking Light recipe
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Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray Bundt pan with baking spray and dust with flour.
  3. Combine the dry ingredients: flour, baking soda, and salt. Stir with a fork or whisk.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 1 hour, add an extra ten minutes if necessary.
  8. 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.

Notes

Recipe adapted from a Cooking Light recipe.

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BundtaMonth Baking Group

Welcome to BundtAMonth January where the theme is Citrus! Need inspiration for your next Bundt cake? Check out these lovely cakes:

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 Kitchen Tools I used in this Recipe:

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Reader Interactions

Comments

  5. Loving the triple lemon!! I’m a huge lemon fan so this would be right up my alley. And oh that curd must have been so good in there! I adore lemon curd. I’ll just go grab my fork. Be right over cause I need to have a bite (or 2 or 3) of this!

    Reply

  6. Yum! I wish I have the patience and time to bake.
    I want to bake more but everytime I attempt to do so, I get sidetract by other things.
    I wish I was your neighbor, then I can just invite myself over everytime I smell those yummies being baked. 😉

    Reply

  18. I adore lemon curd. I wish others in my family liked it more. I am going to make this cake asap and I am going to end up eating most of it myself 🙂 Thanks for the delicious recipe!

    Reply

  19. Oh yes, I LOVE this! I love just about any type of lemon cake. Pinned, shared on my Facebook page and I will be sharing this on my Favorite Finds post tomorrow morning! Have a fabulous weekend! 🙂

    Julie

    Reply

    • Thanks so much, yes, I love Cooking Light recipes! It was my first cooking magazine years ago when I moved into an apartment and it has followed me to every home I’ve lived in. That reminds me, it’s time to renew my subscription, thanks!

      Reply

  21. Made this for my son’s birthday and it was a BIG hit! It was like a lemon pound cake with a surprise! My family are such lemon lovers they ate the leftover lemon curd with the cake! Will definitely be making this again!

    ★★★★★

    Reply

  22. This cake did not workout out for me. First problem was the time needed to cook. For some reason it is taking significantly longer than an hour. The top looked done and I even took it out of the pan. I found uncooked batter mixed with lemon curd dripping out of the center of the cake. The lemon curd spilled out the outside of the cake as well. It created a split in the cake that was so obvious it was ugly. I was able to slide the cake on to a cookie shee and returned it to the oven. I am still waiting to see if I can salvage it.

    ★★

    Reply

    • Hi Betty, I am really sorry to hear that this cake didn’t work for you. What type of pan did you use? Maybe your oven temperature wasn’t quite right? To salvage it, perhaps you could make a trifle and layer the cake with cream and/or fruit in a deep glass trifle dish (or glass bowl). It is so disappointing when a cake doesn’t turn out, so much time and effort (and ingredients) go into baking.

      Reply

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