It’s not a big news that autumn is the season for all things citrus. The cakes are loved by many, and it’s not surprising as they turn very moist and flavourful, with that tangy and at the same time very gentle scents. This bundt cake in addition to standard lemon zest has lemon curd in it which gives it additional lemon boost and lovely texture. It’s really easy to make. If you want it to look even prettier you may want to try mascarpone frosting and caramel shards I used here.
The recipe calls for lemon curd and here the choice is yours either to use store-bought or make your own. It’s really simple to make it at home, so I’ll leave the instructions below. The recipe makes way more than required for this recipe though, but there’s so many uses to delicious lemon curd!
Makes ~2 cups
- 3 eggs
- 1½ T lemon zest (zest of ~2 lemons)
- ½ c/ 125 ml lemon juice
- ¾ c/ 150 g/ 5 oz caster sugar
- 3.33 oz/ 100 g unsalted butter, cubed
Sterilize 2 small jars (10 oz/ 300 ml each) and their covers, then wipe them dry with a clean towel.
Fill a medium saucepan 1/3 its height with water, boil it over medium heat, reduce the heat to low, leaving the water to simmer.
In a heatproof bowl, combine all the ingredients except for the butter, mix them with a whisk and place over the saucepan with simmering water. Stir the mixture continuously, letting the mixture to reach 140ºF/ 60ºC on a candy thermometer. The mixture must thicken, but keep a close watch the eggs don’t scramble!
Remove from the water bath, add the butter in additions, stirring with a whisk to fully incorporate.
You may leave the curd as it is now, with the zest in it, or you may strain the curd through a sieve. Divide the lemon curd between the prepared jars, close with the covers. Let cool to room temperature then chill in the fridge at least for 3 hrs before use. The lemon curd will thicken up.
Sealed curd may be stored in the fridge for 1-2 months, open jar keeps only for ~1 week.
Double lemon bundt cake:
- 2 sticks/ 7 oz/ 225 g unsalted butter, at room temperature
- 1½ T lemon zest
- ¾ c/ 5 oz/ 150 g caster sugar
- 3 eggs, at room temperature
- ½ c/ 5.64 oz/ 160 g lemon curd, recipe above, at room temperature
- 330 g all-purpose flour
- 1½ t baking powder
- ¼ t salt
- 1 c/ 8.8 oz/ 250 ml milk, at room temperature
Preheat the oven to 350ºF/ 180ºC. Lightly grease a 10″/ 25 cm bundt cake pan (1½ l capacity). The cake can also be done in a regular 8″/ 20 cm springform cake pan.
In a bowl of a stand mixer, beat together the butter, zest and sugar for ~5 min. until light and creamy. Beat in the eggs, one at a time, until combined.
In a separate bowl, mix together the flour, baking powder and salt.
Using a spatula, stir the lemon curd in to the batter mix. Stir in 1/3 of the flour mixture until just combined. Pour 1/2 of the milk in, gently mix, follow by half of the remaining flour, then the balance milk and last but not least – the remaining flour mixture. Stir just to combine, do not overmix.
Spoon the batter into the bundt pan. Bake for 40-50 min. or until done (a skewer inserted in the center should come out clean).
Remove from the oven, leave in the pan for 15 min., then turn the cake out onto a cooling rack.
Meanwhile, prepare the caramel shards and frosting.
- 75 g caster sugar
- 1 t sesame seeds
Prepare a large baking sheet.
In a small pan set over a medium heat, melt the sugar. Shake the pan occasionally for even heat distribution. When all the sugar is melted, let it turn light golden brown.
Remove from the heat and immediately pour the caramel onto prepared sheet and, working fast, lift the baking paper sheet sides one by one so the caramel spreads into a thin layer. The caramel sets very fast.
Sprinkle the sesame seeds over the hot caramel and leave it to cool completely before breaking it into pieces.
- 5.3 oz/ 150 g mascarpone, chilled
- ½ c/ 4.4 oz/ 125 ml heavy cream, chilled
- 1 T icing sugar
- zest of ½ a lemon, for decorating
In a medium bowl, combine all the ingredients except for the zest and whip until medium peaks form.
Frost the cake, decorate with the caramel shards and lemon zest.