Lemon Curd Bundt Cake

Lemon curd Bundt cake
It´s a pretty nice thing to have friends living in different parts of the world. Not only do you have a good reason to travel, as you want to visit them. But also they can provide you with products not available in your country. One of my best friends currently is studying in London, so every time she visits her hometown I beg her to bring me some original British lemon curd. Not that you can`t get it here in Switzerland, but I just prefer the one directly flown in for me.
What about you? Any groceries you ask your expat friends to bring you when visiting?
Right now is also the perfect time to fiddle around with lemon curd, as we are saying goodbye to the heavy chocolate based desserts and welcoming the light, refreshing and fruity ones. In this case nothing better than a five o`clock bundt cake with lemon curd.
Bundt cake with lemon curd
Ingredients (for one cake):
  • 150g organic butter or margarine, room temperature and cut into pieces
  • 100g organic cane sugar
  • 4 organic eggs
  • 150g lemon curd
  • a pinch of salt
  • 100g organic white flour
  • 1 teaspoon baking powder
  • eventually a few tablespoons organic milk
  • a Bundt cake pan
  • 1 to 2 tablespoons organic vegetable oil
  • 75g confectioner`s sugar
  • 2 to 3 tablespoons fresh lemon juice form an organic lemon


  • preheat the oven at 180° Celsius
  • mix together the soft butter and cane sugar using a whisk or kitchen machine with a whisk
  • add the eggs and lemon curd, mix until well combined
  • sieve white flour into a bowl, add baking powder and mix, then add to your cake batter and mix again until everything looks homogeneous
  • now check the texture of your batter, you should be able to pour it into your Bundt cake pan without a lot of additional help of a spatula, however it shouldn`t be too runny
  • if the consistency is too thick, add a little bit of milk, if it`s too runny add a little bit more flour
  • grease your Bundt cake pan with the vegetable oil using a baking brush or kitchen paper and fill in your cake batter
  • bake for about 40 minutes on the middle rack, but keep in mind to constantly check on your cake, as every oven bakes different
  • take the cake out of the oven and let cool down
  • in the meantime you can mix together the confectioner`s sugar and the lemon juice, your glaze should be quite thick (mine was a little bit too runny)
  • as soon as the cake is cooled down, turn your cake pan upside down onto a cake plate (sry I did not had one at this time)
  • drizzle the glaze over your Bundt cake
A lemon curd Bundt cake

This Bundt cake is best to served on a sunny afternoon with some tea or refreshing lemonade. Any suggestions what flavor I could go for next time?

Read you soon,

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