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A slice of lemon bundt cake with white glaze, a scoop of vanilla ice cream, and a lemon wedge on a white plate. A floral teacup and woven basket are in the background.
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Glazed Lemon Bundt Cake with Lemon Curd Swirl

A tender sour cream lemon bundt cake with ribbons of homemade lemon curd swirled through the middle and a tangy curd-spiked glaze poured over the top.
Course Dessert
Cuisine American
Keyword lemon bundt cake, lemon curd cake, glazed lemon cake
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 2 hours 27 minutes
Servings 12 Slices
Calories 165kcal
Author Wendy McMonigle
Cost $5

Equipment

  • 1 Medium heavy-bottomed saucepan
  • 1 Citrus zester or microplane
  • 1 Citrus juicer
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Fine mesh strainer
  • 1 Mixing Bowl
  • 8 4 oz. Ball jars
  • 1 Plastic Wrap

Ingredients

  • 2½ cups 300 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 1 cup 226 g unsalted butter, softened
  • 1¾ cups 350 g granulated sugar
  • 2 Tbsp lemon zest about 3 lemons
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup 240 g sour cream, room temperature
  • ¼ cup fresh lemon juice
  • ¾ cup lemon curd for swirling

Glaze

  • 1 cup 120 g powdered sugar, sifted
  • 2 Tbsp lemon curd
  • 1 Tbsp fresh lemon juice

Instructions

  • Preheat the oven to 350°F. Grease a 10-cup bundt pan generously with softened butter using a pastry brush, then dust with flour and tap out the excess.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Rub the lemon zest into the granulated sugar with your fingertips for about 2 minutes, until the sugar is damp and fragrant.
  • Cream the butter and lemon sugar together on medium speed for 4 minutes, until pale and fluffy.
  • Add the eggs one at a time, beating well after each, then the vanilla. In a separate cup, stir the sour cream and lemon juice together.
  • On low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two. Begin and end with the dry ingredients. Mix just until combined.
  • Spoon a third of the batter into the pan and spread it level. Dollop half the lemon curd over the batter in small spoonfuls, keeping it away from the pan edges. Add another third of batter, the remaining curd, then the last of the batter.
  • Run a butter knife through the batter in a figure eight once or twice to swirl. Leave visible streaks.
  • Bake 50 to 60 minutes, until a toothpick inserted into the cake (not a curd pocket) comes out with a few moist crumbs.
  • Cool in the pan for exactly 15 minutes, then invert onto a wire rack and cool completely.

Glaze

  • Whisk the powdered sugar, lemon curd and lemon juice together until smooth and pourable. Adjust with a few drops of juice or a spoonful of sugar as needed.
  • Pour the glaze over the cooled cake, letting it settle into the grooves. Let it set 10 minutes before slicing.

Notes

  • Use homemade Meyer lemon curd with salted honey if you have it. Double the curd recipe so you have enough for the swirl, the glaze and the jar.
  • Weigh the flour. Too much flour is the most common cause of a dry bundt.
  • A 12-cup pan works. The cake will be shorter, so start checking at 45 minutes.
  • Room temperature butter, eggs and sour cream are not optional. Cold ingredients curdle the batter.