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Meyer Lemon Bundt with Lemon Curd Filling

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Intermediate

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Description

This is hands down my favorite. The lemon curd filling is sweet and tart and pairs so beautifully with the cake, which is a lighter variant of a traditional pound cake. One friend who ate it claimed: “There should be a warning about the lemon curd—it’s so awesome, it could cause injury.”

Ingredients

  • FOR THE LEMON CURD:
  • ¼ cups Meyer Lemon Juice
  • 1 Tablespoon Lemon Zest
  • ¼ cups Granulated Sugar
  • 1 whole Egg
  • 4 ounces, weight Butter, Cut Into 4 Pieces
  • _____
  • FOR THE CAKE:
  • 3 cups Flour
  • ¼ teaspoons Baking Soda
  • ⅛ teaspoons Salt
  • 1 cup Butter, Room Temperature
  • 3 cups Sugar
  • 2 teaspoons Vanilla
  • 6 whole Eggs
  • ½ cups Sour Cream
  • ½ cups Crème Fraîche
  • 3 Tablespoons Meyer Lemon Zest
  • ¼ cups Meyer Lemon Juice

Preparation

Meyer Lemon Curd:

Heat a saucepan with about an inch of water over medium high heat. In a metal bowl large enough to function as a double boiler, whisk together the juice, zest, sugar and egg. When the water is simmering, turn the heat down to low and place the metal bowl over the saucepan. Whisk the lemon mixture until it thickens, about 5 to 6 minutes. You should be able to coat a spoon and draw a clean line on the back with a finger.

Remove the bowl from the heat and stir in the butter one piece at a time, letting each piece get fully incorporated before adding the next. If you want, you can force the curd through a sieve to remove the zest, but I liked the extra flavor it added and the mixture was not lumpy, so I let it remain. Transfer the curd to a clean container and layer plastic wrap directly on the curd surface to prevent the formation of a skin. Keeps for up to 2 weeks.

Meyer Lemon Cake:

Preheat oven to 325°F. Grease up a 12-cup bundt pan and set aside. Whisk the flour, baking soda, and salt together in a bowl. In a separate bowl, cream the butter and sugar together until light and fluffy, and then add the vanilla and the eggs, one at a time. Whisk together the sour cream, crème fraîche, zest, and juice. Gradually add the flour mixture and the lemon mixture to the bowl, alternating between wet and dry ingredients and mixing only until just combined.

Pour most of the batter into the bundt pan, reserving roughly 2 cups worth. Using a piping bag or a freezer bag with a corner cut off, pipe the lemon curd in a circle on top of the batter, making sure to keep away from the inner and outer edges of the pan. Cover with the remainder of the batter and bake until a cake tester comes out clean, about 1 hour and 10 minutes.

8 Comments

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Avatar of kellysahm

kellysahm on 6.30.2010

My youngest daughter, 10, got into our county fair auction with this recipe! She got $400 for it! Thank you for this wonderful recipe!

Avatar of Jacki

Jacki on 4.4.2010

I baked this a few days ago. I can say for sure that this cake tastes delicious. However, I have never in my life been able to successfully remove a bundt cake from its pan. This was no exception. Still, my family enjoyed eating “Lemon Mess” for several days, and every bit of it got eaten.

Avatar of twowowies

twowowies on 4.2.2010

The ratio of cake to curd didn’t suit my taste. The curd flavor got lost with the sweetness of the cake. Maybe I just like it really tart. However the curd by itself is THE BOMB! I’ve made it several times now. I have used small cubes of pound cake to dip into it. Or eaten it with a spoon. :)

Avatar of Mama Holli of Nobody Puts Mama In A Corner!

Mama Holli of Nobody Puts Mama In A Corner! on 1.17.2010

Oh my this looks so fabulous!!!!

Avatar of jerseygirl22

jerseygirl22 on 1.9.2010

I baked this cake in a pampered chef stoneware bundt pan, in a convection oven, and goofed because it wasn’t thoroughly baked through. (No fault of the recipe – That stoneware pan is really thick and must require extra time, just watch your cake if you make this.) We ate around the slightly uncooked part! Was still a good recipe.

3 Reviews

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Avatar of twowowies

twowowies on 11.8.2011

The real star of this dish is the lemon curd which is to die for!

Avatar of Jacki

Jacki on 5.19.2010

I agree with the previous reviewer that 2 cups of batter was not enough to adequately cover the curd. I cannot judge much else about this cake, because it completely fell apart when I tried to remove it from the pan. This is my fault, though, not the fault of the cake; I’ve never successfully removed a cake from a bundt pan. The taste, however, was pretty darn good. It was a sloppy mess, but we all ate and enjoyed it anyway. I think it needed to be a bit more tart, so I poured a lemon glaze over it.

Avatar of enikarj

enikarj on 5.17.2010

This cake was good. Reminded me of a lemon pound cake. I had much difficulty piping the curd because there was no length of time given that the curd needed to be refrigerated. Also, reserving 2 cups of the cake mix was not enough. It didn’t completely cover my curd, nonetheless it was good. This cake would make an excellent ice cream cake made with rainbow sherbet or topped with strawberries.

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