If you’re looking for that perfect cake to make your springtime celebrations special, then this Lemon Bundt Cake with Lemon Curd Filling is the cake for you!
With freshly squeezed lemon juice and plenty of zest mixed in, this cake is a definite crowd-pleaser. The sweet yet tart flavors will burst in your mouth while leaving you wanting more. So don’t wait another minute, put this cake at the top of your to-bake list and enjoy!
I love making bundt cakes as a special occasion dessert. Lemon desserts especially I love making in the Spring, they remind me of the promise of Summer. Enjoy a slice filled with a tangy lemon curd filling, the best lemon cake for all those lemon lovers. Top with a lemon icing full of flecks of lemon zest.
I've only recently discovered that I enjoy lemon desserts. It's no surprise since I'm a lover of sour candy. Try some more of my lemon recipes. My lemon blueberry cookies and blueberry lemon bundt cake are both delicious and full of fresh lemon flavor.
Important Ingredients with Substitutions
- All-Purpose Flour – To ensure you’ve measured the right amount of flour, I like to use a kitchen scale. However, if one isn’t available to you simply fluff your flour with a spoon, then scoop the flour into your measuring up and level with a butter knife. This way we will end up with a moist cake. Use cake flour in a pinch if that's all you have.
- Baking Powder & Baking soda - Baking powder and baking soda help give your lemon cake lift and a tender crumb.
- Salt - Always used to help balance and enhance flavors.
- Unsalted Butter – Room temperature. Remove your unsalted butter from the fridge about 30 minutes before preparing your lemon bundt cake.
- Granulated Sugar - I like to sift granulated sugar just to make sure there are no lumps or debris.
- Eggs – Room temperature
- Lemon Juice – Fresh lemon juice is best in bringing out that bright lemon flavor.
- Lemon Zest - If you're using fresh lemon juice, you'll have access to lemon zest! It brings such brightness of lemon flavor to this bundt cake.
- Vanilla Extract - Pure vanilla extract or vanilla paste are ideal.
- Sour Cream - My personal recommendation is the Daisy brand, as the only ingredient is cream. Greek yogurt is also a great replacement for sour cream.
- Lemon Curd – You can buy lemon curd at your local grocery store in the jam and jelly aisle, or if you’re feeling up to it you can make your own lemon filling.
For the Lemon Glaze
- Unsalted Butter - Butter should be melted and cooled slightly.
- Powdered Sugar - Use a nice quality powdered sugar like the Domino brand. I've had off-brands that don't taste right.
- Lemon juice & Lemon zest - Once again fresh lemon juice and lemon zest are essential in the pure lemon flavor.
- Pinch of salt
See the recipe below for the full list of ingredients and quantities.
Preheat your oven to 350 F and prepare your bundt cake pan with non-stick baking spray.
Step 1: In a medium bowl sift together the flour, baking soda, baking powder, and salt. Whisk then set the dry ingredients aside.
Step 2: In a large bowl or bowl of a stand mixer beat together the room-temperature butter and granulated sugar on medium-high speed, 5 minutes is best.
Step 3: Add 1 egg at a time, beat to combine, and add ¼ cup of the flour mixture, and beat to combine. Repeat this step until all eggs and flour are combined. Scrap the sides of the bowl as needed.
Step 4: Add lemon juice, lemon zest, vanilla extract, and sour cream. Use a rubber spatula or stand mixer with the paddle attachment on slow speed to fold the ingredients into the batter. We don’t want to overmix the cake batter.
Step 5: Pour half of your lemon cake batter into your prepared bundt pan, place a circle of lemon curd on top of the batter, then pour the remaining batter on top of that.
Step 6: Bake for 90 minutes or until a skewer comes out clean.
Step 7: Once baked and allowed to cool for 10 minutes, gently release the sides from the edge of the pan with an offset spatula and place the cake upside down on a wire rack then gently lift the pan off of the cake.
To make the Lemon Glaze
In a small bowl add the melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Whisk to combine and pour over the cooled lemon curd cake.
For a more indulgent topping, prepare a lemon cream cheese frosting to pipe on top. Then decorate with candied lemon slices.
Level Up with a Top Tip!
Hint: To make a lovely circle of lemon curd in the middle of our cake I like to put the curd filling into a pastry bag or Ziploc bag, cut a hole in the corner, and pipe a perfect circle in the middle. Use a tall cup to hold the bag for easy filling.
- Replace lemon glaze with a lemon cream cheese frosting.
- Instead of making your own from scratch cake, use two boxes of yellow cake mix.
- Swap out lemon curd with this just as sweet and tart cranberry curd!
Our leftover delicious lemon cake can be stored in an airtight container, or wrapped in plastic wrap at room temperature for up to 3 days. The cake will keep for up to a week if stored this way in the refrigerator.
Can I freeze bundt cake? Yes! If this is a recipe you’re making ahead of time, by all means, wrap it in plastic wrap and place it in a freezer-safe container until you’re ready to prepare. Thaw overnight in the fridge. A frozen bundt cake will last up to 3 months in the freezer.
The best way to freeze is without any decoration or glaze on top. You can add this before serving.
Level Up With Expert Tips & Tricks
For the best result, use room temperature ingredients. This will allow the ingredients to incorporate more evenly throughout the batter, this way we don’t have to mix any more than we need to, creating a velvety lemon cake.
Buy a store bought lemon curd! Don’t worry about having to fuss around making homemade lemon curd. Makes the preparation of this recipe quick and easy.
Generously spray the inside of your bundt pan with nonstick baking spray.
For easy removal of your bundt cake from the bundt pan, let the cake cool for 10-15 minutes. Any sooner and you have a higher chance of cake sticking inside of your pan. However, if you let your cake cool completely inside the pan, that may also cause sticking. Use hot pads to help turn the bundt cake out as it will still be hot after 15 minutes.
If your cake has created a nice domed bottom or a "foot" and it's not setting flat on your serving tray, trimming the bottom may be your best option. Trimming the bottom works best while the cake is still in the cake pan. Using the edges of the pan as a guide, and with a sharp or serrated knife, cut through the cake removing the bottom. Don't throw it away however, you can crumble it up and serve it on top of the cake, or snack on it!
Looking for other recipes like this? Try these:
Lemon Bundt Cake with Lemon Curd Filling
- 2 ¾ cups All-Purpose Flour sifted
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Unsalted Butter room temperature
- 2 cups Granulated Sugar
- 4 Eggs room temperature
- 3 tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream
- 8 ounces Lemon Curd
For the Lemon Glaze
- 1 ½ tablespoons Melted Butter
- 2 cups Powdered Sugar
- ⅓ cup Lemon Juice
- 1 tablespoon Lemon Zest
- Pinch of salt
- Preheat your oven to 350 F and prepare your bundt cake pan with non-stick baking spray.
- In a medium bowl sift together the flour, baking soda, baking powder, and salt. Whisk then set aside.2 ¾ cups All-Purpose Flour, 1 ½ teaspoons Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- In a large bowl beat together the room-temperature butter and sugar on medium speed, 5 minutes is best.1 cup Unsalted Butter, 2 cups Granulated Sugar
- Add 1 egg at a time, beat to combine, and add ¼ cup of the flour, then beat to combine. Repeat this step until all eggs and flour are combined.4 Eggs
- Add lemon juice, lemon zest, vanilla extract, and sour cream. Fold these ingredients into the batter.3 tablespoons Lemon Juice, 2 teaspoons Lemon Zest, 1 teaspoon Vanilla Extract, 1 cup Sour Cream
- Pour half of your batter into your prepared bundt pan, place a circle of lemon curd on top of the batter, then pour the remaining batter on top of that.8 ounces Lemon Curd
- Bake for 70-80 minutes or until a skewer comes out clean.
- Once baked and allowed to cool for 10 minutes, gently release the sides from the edge of the pan and place the cake upside down on a cooling rack to gently lift the pan off of the cake.
To make the Lemon Glaze
- In a small bowl add the melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Whisk to combine and pour over your cooled lemon curd cake.1 ½ tablespoons Melted Butter, 2 cups Powdered Sugar, ⅓ cup Lemon Juice, 1 tablespoon Lemon Zest, Pinch of salt