Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 Tbsp fresh Meyer lemon zest
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2/3 cup low-fat buttermilk, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 2 Tbsp fresh Meyer lemon juice
  • 1/3 cup Meyer lemon curd
  • 3 Tbsp fresh Meyer lemon juice
  • 3 Tbsp sugar
  • 1 Tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 2 tsp Meyer lemon zest
  • 2 Tbsp Meyer lemon juice
  • 3/4 cup powdered sugar, sifted

Instruction

  • Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat butter, sugar, and Meyer lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time; mix in vanilla. Combine buttermilk, sour cream, and lemon juice in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
  • Spoon half the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Top with spoonfuls of lemon curd and gently swirl together with a toothpick or wooden skewer. Spoon remaining batter evenly over the lemon curd and carefully smooth with an offset spatula. Tap pan sharply again to reduce air bubbles.
  • for 38 to 42 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes.
  • Combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Carefully invert cake onto rack and brush the warm cake with lemon syrup. Let cool completely.
  • Whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.