If you're looking for that perfect cake to make your springtime celebration special, then this lemon bundt cake filled with a citrusy lemon curd filling is the cake for you!
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
Notes
Storage: 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.