Grab a slice of summer with this perfect lemonade bundt cake

Missing summer and lemonade? Then you must try this lemonade cake prepared in a bundt pan. It also contains a lot of lemon curd which makes this recipe extra special with its perfect balance of tanginess. So, this winter grab a slice of summer by baking this lemonade bundt cake that will bring cheer to dreary winters.

Lemonade Bundt Cake

(Serves 12)

Ingredients

• Bundt cake
• 200 gm granulated sugar
• 2 lemons, zested
• 60 ml vegetable oil
• 225 gm unsalted butter, softened
• ¼ tsp sea salt
• 5 eggs, room temperature
• 120 gm sour cream, room temperature
• 30 ml lemon juice, freshly squeezed
• 390 gm all-purpose flour
• 2 ½ tsp baking powder
• 180 ml buttermilk, room temperature
• 240 gm lemon curd (recipe below)

Lemon curd:

• 200 gm granulated sugar
• 2 tbsp lemon zest (from two lemons)
• 6 egg yolks
• 100 ml lemon juice
• 115 gm unsalted butter, cold

Glaze

• 400 gm powdered sugar
• 30-60 ml lemon juice, freshly squeezed
• Lemon slices for garnish (optional)

Instructions

1. Preheat the oven to 180°C. Take a bundt pan and run a chilled butter cube through the insides, covering every crevice. Sprinkle a tablespoon of flour and tap it to distribute the flour over the pan. Flip the pan over to remove the excess. Set aside.
2. Add sugar and lemon zest to a large bowl, combine sugar and lemon zest. Use your fingers to run the zest and sugar until fragrant.
3. Proceed to add oil, softened butter, and salt and plug in your electric mixer. Beat until light and fluffy, making sure to scrape down halfway while beating.
4. Crack one egg into the bowl and beat to mix it in. Follow with another one, mix, and repeat until all eggs are incorporated, make sure to scrape down the bowl to get a uniform mixture.
5. Add the sour cream and lemon juice, mixing until combined. Sift half of the flour and all of the baking powder directly into the bowl. Fold with a spatula until almost combined. Add buttermilk and fold a few times. Sift the remaining flour and fold just until no dry streaks remain.
6. Transfer the batter to the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake's center comes out clean with a few crumbs attached.
7. Once baked, allow the cake to cool in the pan for 10 minutes. Place a serving plate over the pan and carefully invert, using oven mitts for protection. Tap the pan gently to release the cake, then lift the pan away. Allow the cake to cool completely.
8. While the cake cools, make the lemon curd. Separate egg yolks from whites. (Note: Egg whites can be frozen for future use or used in other recipes like Swiss meringue.)
9. Zest the lemons, (optional) grind the lemon zest and sugar in a food processor for maximum flavor. Then juice lemons, straining to remove seeds, until you have approximately 100 ml.
10. In a saucepan, strain egg yolks and lightly beat with a wire whisk. Add sugar and whisk until the mixture lightens in color. Gradually stir in lemon juice.
11. Cook on low heat, stirring constantly with a wire whisk. Continue until the mixture thickens, just begins to bubble, and coats the back of a wooden spoon. Remove from heat. Add cold, cubed butter and mix until completely melted. You can strain the lemon curd for smoothness.
12. Transfer to a bowl, and cover the surface with plastic wrap to prevent skin formation.
13. Once the cake is cool, using skewers or chopsticks, create eight holes through the thickest parts of the cake. Wiggle the implement slightly to create good openings, being careful not to pierce to the bottom.
14. Fill a piping bag with cooled lemon curd. Cut a small corner off the bag. Insert the piping bag into the prepared holes and inject curd, filling each hole generously. Wipe away any excess curd from the cake's surface.
15. Now, to make the glaze, take a medium bowl, and add powdered sugar to it. Gradually add lemon juice, one tablespoon at a time, whisking thoroughly after each addition. Continue until you achieve a thick, spreadable consistency (or a thinner glaze).
16. Pour the prepared glaze over the completely cooled and filled bundt cake. Use a spoon to spread evenly if necessary. Allow the glaze to set for 10 minutes.
17. You can garnish with lemon slices. Slice and serve.