Lemon Overhead Bundt Cake
Super lemony bundt cake paired with creamy and luxurious lemon cream. This is what heaven must taste like.
20 min
Prep Time
60 min
Cook Time
10
Servings
Ingredients
- 1 cup (2 sticks) Crystal unsalted butter, room temperature, plus more for the pan
- 3 cups all-purpose flour plus more for the pan
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2½ cups baker's sugar
- Finely grated zest of 8 lemons
- 4 large eggs
- 1 cup Crystal buttermilk
- 1 cup Crystal whipping cream
- 1 cup lemon curd
Products used
-
Unsalted Butter
-
Heavy Whipping Cream
-
Buttermilk
Directions
-
Step 1
Preheat oven to 350 °F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups of flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended, this will flavor the sugar. -
Step 2
Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until the mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula until mixture is light and very fluffy — about 4 minutes longer. -
Step 3
Reduce the speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Scrape the batter into a prepared pan; smooth out the top. -
Step 4
Bake the cake until golden brown and beginning to pull away from sides of pan — 50-60 minutes, or until the toothpick comes out clean. Transfer it to a wire rack and let the cake cool in the pan for 10 minutes. Invert the cake onto a rack; remove the pan and let it cool completely. -
Step 5
Whip the cream into soft peaks. Add the lemon curd and cream together. Top the bundt cake slices with lemon curd cream.
