↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
FOR THE LEMON CURD:
1/4 cups Meyer Lemon Juice
1 Tablespoon Lemon Zest
1/4 cups Granulated Sugar
1 whole Egg
4 ounces, weight Butter, Cut Into 4 Pieces
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.
FOR THE CAKE:
3 cups Flour
1/4 teaspoons Baking Soda
⅛ teaspoons Salt
1 cup Butter, Room Temperature
3 cups Sugar
2 teaspoons Vanilla
6 whole Eggs
1/2 cups Sour Cream
1/2 cups Crème Fraîche
3 Tablespoons Meyer Lemon Zest
1/4 cups Meyer Lemon Juice
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.
view more member recipes
Meyer Lemon Bundt with Lemon Curd Filling
Category: Cakes
Prep Time: Cook Time: Total Time:
FOR THE LEMON CURD:
1/4 cups Meyer Lemon Juice
1 Tablespoon Lemon Zest
1/4 cups Granulated Sugar
1 whole Egg
4 ounces, weight Butter, Cut Into 4 Pieces
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.
FOR THE CAKE:
3 cups Flour
1/4 teaspoons Baking Soda
⅛ teaspoons Salt
1 cup Butter, Room Temperature
3 cups Sugar
2 teaspoons Vanilla
6 whole Eggs
1/2 cups Sour Cream
1/2 cups Crème Fraîche
3 Tablespoons Meyer Lemon Zest
1/4 cups Meyer Lemon Juice
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tassie Cups With Lemon Curd Filling
by sgre52160
1 1/2 cup all-purpose flour 1/2 cup butter or margarine, softened 1 3-ounce package cream cheese, softened 1/4 teaspoon salt Lemon Curd Filling 3 large lemons, zest and juice 1 cup
by sgre52160
1 1/2 cup all-purpose flour 1/2 cup butter or margarine, softened 1 3-ounce package cream cheese, softened 1/4 teaspoon salt Lemon Curd Filling 3 large lemons, zest and juice 1 cup
Lemon Glazed Bundt Cake With Lemon Filling
by sgre52160
Cake: 1 cup butter, softened 2 cups sugar 4 whole eggs 1 1/2 tsp. lemon extract 1 1/2 tsp. vanilla extract 3 cups All Purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cup milk 1/
by sgre52160
Cake: 1 cup butter, softened 2 cups sugar 4 whole eggs 1 1/2 tsp. lemon extract 1 1/2 tsp. vanilla extract 3 cups All Purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cup milk 1/
Mixed Berry Tart With Lemon Curd Filling
by sgre52160
Dough 2 to 2 1/4 cups flour 14 tbsp unsalted butter, well-chilled, cut into small pieces 1 large egg, lightly beaten 2 tbsp sugar 1 tbsp chilled heavy cream or half-and-half 2 tsp fresh lemon ju
by sgre52160
Dough 2 to 2 1/4 cups flour 14 tbsp unsalted butter, well-chilled, cut into small pieces 1 large egg, lightly beaten 2 tbsp sugar 1 tbsp chilled heavy cream or half-and-half 2 tsp fresh lemon ju
Lemon Cake With Lemon Filling And Lemon Butter Frosting
by sgre52160
2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 tsp vanilla extract 1 cup milk Filling 1 tbsp grated lemon zest 1/2 cup fresh lemon jui
by sgre52160
2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 tsp vanilla extract 1 cup milk Filling 1 tbsp grated lemon zest 1/2 cup fresh lemon jui
Meyer Lemon Tea Cake
by sgre52160
{use a 6 cup loaf pan} 3 large eggs, room temperature 2 large egg yolks, room temperature 3/4 cup + 3 tablespoons sugar 3 Meyer lemons zest, finely grated (micro-planed) 1 teaspoon vanilla 3/
by sgre52160
{use a 6 cup loaf pan} 3 large eggs, room temperature 2 large egg yolks, room temperature 3/4 cup + 3 tablespoons sugar 3 Meyer lemons zest, finely grated (micro-planed) 1 teaspoon vanilla 3/
view more member recipes
related CDKitchen recipes
Double Lemony Blueberry Muffins
Lemon Pudding Pound Cake
Mountain Dew Cake
Angel Lemon Bars
Spicy Apple Nut Bundt Cake
Fresh Strawberry Cake Roll
Red Guava Margarita
Banana Cheesecake with Thick Toffee Sauce
Lemon Cream Cheese Pound Cake
Olive Garden's Lemon Cream Cake From Scratch
Recipe Quick Jump