Lemon Curd Cake

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If you love bright, citrusy desserts, this lemon cake with lemon curd is a must-try! It’s soft, buttery, and filled with a luscious lemon curd center, making it a cross between a doughnut cake and a classic bundt cake. A sugar-lemon zest coating gives it the perfect sweet-tart finish.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cake recipe using lemon curd, cake using lemon cake, cake with lemon curd, doughnut cake, lemon cake, lemon cake recipe with lemon curd, lemon curd on cake, lemon curd recipe cake

Servings: slices

Calories: 376kcal

Author: Dana

Equipment

Bavaria Bundt Pan, 10-Cup

Ingredients

Lemon Curd Cake

1 cup unsalted butter softened
1 ¾ cups white sugar
6 egg whites
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
½ cup sour cream

Lemon Curd Filling

½ - ¾ cup lemon curd

Sugar Coating

1 teaspoon lemon zest
½ cup sugar
¼ cup unsalted butter melted

Instructions

Preheat oven to 325°F. Grease a bundt pan with baking spray.
Cream butter and sugar until light and fluffy in a large mixing bowl for 2-3 minutes.
1 cup unsalted butter, 1 ¾ cups white sugar
Add egg whites, vanilla, lemon extract, and lemon zest; mix well.
6 egg whites, 2 teaspoons vanilla extract, 1 teaspoon lemon extract, 1 teaspoon lemon zest
Whisk flour, salt, and baking powder in a small bowl.
3 cups all purpose flour, 1 teaspoon salt, 1 tablespoon baking powder
Alternate adding dry ingredients and buttermilk to the wet ingredients, starting and ending with flour and scraping the sides of the bowl to fully incorporate.
1 cup buttermilk
Fold in sour cream.
½ cup sour cream
Pour ⅔ of the batter into the pan.
Drop spoonfuls of lemon curd in a ring over the batter, avoiding the edges.
½ - ¾ cup lemon curd
Cover with remaining batter and smooth the top.
Bake for 55-60 minutes or until a cake tester comes out clean and the top of the cake is golden brown.
Cool in the pan for at least 10 minutes before inverting the cake and transferring it to a wire rack
Combine the lemon zest and sugar together in a small bowl.
1 teaspoon lemon zest, ½ cup sugar
Brush melted butter over the top and sides of the cake while still warm. Press the lemon zest-sugar mixture all over the sides and the top of the cake.
¼ cup unsalted butter
Let the cake cool completely before slicing.
Garnish with fresh lemon slices if desired.

Notes

Spoon the lemon curd carefully in the center of the bundt pan to avoid the lemon curd from spilling out into the sides of the cake.

Store cake in an airtight container for up to 3 days.

This cake can be frozen for up to 3 months when stored properly in a labeled and dated freezer-safe container.

Nutrition