Lemon Curd Bundt Cake
There’s something extra special about a bright and citrusy Lemon Curd Bundt Cake. It’s soft, buttery, and filled with a ribbon of tangy lemon curd that makes every slice burst with flavor. Topped with a buttery lemon sugar coating, this cake is sunshine in dessert form!
We absolutely love making this cake when we want something that feels bakery-worthy but is still simple enough to whip up at home. The combination of fluffy cake, creamy lemon curd, and that sweet citrus coating makes it perfect for brunches, holidays, or just because we’re craving something sweet and zesty.
If you love lemon desserts as much as we do, be sure to check out our Lemon Raspberry Cupcakes, Raspberry Lemon Bread, and Lemon Gooey Butter Cake for even more citrus-inspired treats.
Table of contents
Why You’ll Love This Recipe
- Bright Lemon Flavor: The lemon zest, lemon extract, and lemon curd create layers of fresh citrus flavor in every bite.
- Perfectly Moist: Buttermilk and sour cream keep this cake incredibly soft and tender.
- Beautiful: That classic bundt shape with the sparkling lemon sugar coating makes it stunning on any dessert table.
- Great for Gatherings: This cake serves 16, making it ideal for parties, brunches, and celebrations.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cake starts with softened butter and sugar whipped together until light and fluffy, creating the perfect base. Egg whites keep the crumb light and delicate, while vanilla and lemon extract enhance the citrus notes. Lemon zest adds fresh, natural flavor. Flour, salt, and baking powder give the cake structure, while buttermilk and sour cream ensure every bite stays moist and tender. The lemon curd filling adds a tangy surprise in the center, and the buttery lemon sugar coating gives the outside a sweet, slightly crisp finish.
Variations
- Extra Lemon Kick: Add an extra teaspoon of lemon zest to the batter for even more citrus flavor.
- Glazed Finish: Skip the sugar coating and drizzle a simple lemon glaze over the cooled cake instead.
- Berry Twist: Add fresh raspberries or blueberries alongside the lemon curd layer.
- Cream Cheese Filling: Swap the lemon curd for a sweetened cream cheese filling for a rich variation.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cream the butter and sugar until light and fluffy. Mix in egg whites, vanilla, lemon extract, and zest.
- Whisk together dry ingredients in a separate bowl. Alternate adding dry ingredients and buttermilk to the batter.
- Fold in sour cream.
- Layer batter and lemon curd in the prepared pan.
- Bake until a skewer comes out clean.
- Cool slightly, remove from pan, and brush with melted butter. Press lemon sugar coating over the warm cake and cool completely before slicing.
Expert Tips
- Make sure your butter is fully softened for a smooth, fluffy batter.
- Don’t overmix once the flour is added to keep the cake tender.
- Keep the lemon curd away from the edges to prevent it from leaking while baking.
- Let the cake cool at least 10 minutes before removing it from the pan to avoid sticking.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but the cake will have a slightly denser texture and more yellow color.
Absolutely! Store-bought lemon curd works perfectly and saves time.
Use baking spray that contains flour and make sure to coat every crevice of the pan thoroughly.
Yes! It tastes even better the next day once the flavors have had time to develop.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Curd Bundt Cake
Equipment
- Bundt pan
- mixing bowls
- Electric mixer
- Whisk
- Spatula
- Pastry brush
- cooling rack
Ingredients
- 1 cup butter softened
- 1 ¾ cups granulated sugar
- 6 egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk
- ½ cup sour cream
Filling
- ½ to ¾ cup lemon curd
Coating
- 1 teaspoon lemon zest
- ½ cup granulated sugar
- ¼ cup butter melted
Instructions
- Preheat oven to 325°F. Spray a bundt pan with baking spray containing flour and set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg whites, vanilla extract, and lemon extract. Beat until smooth.
- Mix in the lemon zest until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the sour cream using a spatula.
- Pour about two-thirds of the batter into the prepared bundt pan.
- Spoon small drops of lemon curd in a ring over the batter, keeping it away from the edges of the pan.
- Carefully spread the remaining batter over the lemon curd, making sure it is fully covered.
- Bake for 55 to 60 minutes, or until a skewer inserted into the cake comes out clean.
- Remove from oven and let cool in the pan for at least 10 minutes before turning out onto a wire rack.
- In a small bowl, combine the lemon zest and sugar for the coating.
- Brush the warm cake with melted butter, then press the lemon sugar mixture evenly over the entire cake.
- Allow the cake to cool completely before slicing.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
