Lemon Bundt Cake

This lemon bundt cake is sweet and lemony and a slice is perfect for afternoon tea.

This lemon bundt cake is super moist. It gets its lemon flavor from lemon zest, lemon oil, and lemon curd. The recipe is from the book The European Cake Cookbook by Tatyana Nesteruk. All year, the Cake Slice Bakers group has been baking from the book. This is my last bake from the book.

Some of my favorites from the book include the blueberry lemon ricotta tea cake, the Ukrainian caramel honey cake, the strawberries and cream crepe cake, and the English madeira cake.

The cakes in the book are not your usual cakes and you'll learn about new flavor combinations and baking techniques. Some of the recipes have also been a challenge, in that sometimes baking times were a bit off, and occasionally the cakes do not look like the photos in the book.

The photo in the book shows lemon curd oozing out of the center of the sliced cake. You place half of the batter in the pan, pipe some lemon curd in middle, and add the rest of the batter.

In my case, all of the lemon curd got absorbed into the cake. From a flavor standpoint, this was not at all a problem, but I was kind of hoping for a column of oozing lemon curd.

The original name of this cake is Lemon Drizzle Bundt Cake. This is because you are supposed to be able to drizzle the lemon curd over the top of the cake and it will drip down like a glaze. In my case, the lemon curd sat on top of the warm cake in globs, so I had to spread it with a knife over the cake.

Again, this was not a problem flavor-wise, but it's not as pretty as a drizzle.

If you want the look of a drizzle, I'd create a glaze and then add some curd to the glaze before drizzling. However, I'm not giving up. Some of the other bakers got drizzly curd, so perhaps I cooked mine too long.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 

December 2019 is the final month we will be baking from The European Cake Cookbook and our tradition is that we have free choice of any of the cakes in the book ~

Lemon Drizzle Bundt Cake

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Lemon Bundt Cake

For a delicious lemony treat, try this lemon bundt cake!

Lemon Bundt Cake Recipe

Yield: 16 servings

Author: Karen Kerr

This lemon bundt cake is sweet and lemony and a slice is perfect for afternoon tea.

ingredients:

For the Lemon Curd

• 2 eggs plus 4 egg yolks
• 1 cup (200 grams) sugar
• 2/3 cup fresh squeezed lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter

For the Cake

• 1 cup unsalted butter, softened
• 1 cup (200 grams) sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon oil (optional. I substituted 1 teaspoon of lemon paste)
• Zest from one large lemon
• 1 cup whole milk
• 2 cups (250 grams) all purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt

instructions:

How to cook Lemon Bundt Cake Recipe

To Make the Curd

1. In a small bowl, using a hand mixer, mix together the eggs, yolks, and sugar on high speed until thick and pale in color. 
2. Add the lemon juice and add the mixture to a small saucepan and cook over medium heat, stirring constantly for 5 minutes. 
3. In a small bowl, combine the cornstarch and water and then add the mixture to the saucepan. Cook for one more minute until thickened. Remove from the heat, add the vanilla and butter, and whisk until the butter has melted. 
4. Cover with plastic wrap so that it touches the surface and refrigerate for 30 to 45 minutes. 

To Make the Cake

1. Heat the oven to 350 degrees F. Grease and flour a 9 inch bundt pan. 
2. In the bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. 
3. Add the eggs, vanilla, lemon oil, and lemon zest. Mix until smooth.
4. Add the milk. 
5. In another bowl, whisk together the flour, baking powder, and salt. Sift the mixture into the batter and, using a rubber spatula, fold the mixture together until the flour is just incorporated. 
6. Spoon two cups of the batter into the prepared pan. 
7. Place 1/3 cup of the lemon curd into a pastry bag or plastic bag, and pipe the curd in a circle in the middle of the batter. 
8. Top with the rest of the batter. 
9. Bake the cake for 40 to 50 minutes in the oven, until a toothpick comes out clean. Cool in the pan for 10 minutes, and then invert onto a cake stand. 
10. Spread a good amount of lemon curd over the top of the warm cake. 

Calories
269.87

Fat (grams)
10.23

Sat. Fat (grams)
4.95

Carbs (grams)
39.99

Fiber (grams)
0.61

Net carbs
39.38

Sugar (grams)
26.32

Protein (grams)
5.28

Sodium (milligrams)
7232.18

Cholesterol (grams)
132.64

https://www.karenskitchenstories.com/2019/12/lemon-bundt-cake.html

Karen's Kitchen Stories

bundt cake, lemon cake

Cake, dessert

English

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