Super lemony bundt cake paired with creamy and luxurious lemon cream. This is what heaven must taste like.
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
Heavy Whipping Cream
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.
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.
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.
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.
Whip the cream into soft peaks. Add the lemon curd and cream together. Top the bundt cake slices with lemon curd cream.