Lemon Curd Bundt
Rated 5.0 stars by 1 users
Cuisine
British
Servings
12
Prep Time
25 minutes
Cook Time
50 minutes
Calories
720
This lemon curd Bundt cake is bright, tender and gently indulgent, made with real lemon zest, crème fraîche and butter for a soft, moist crumb. The lemon sugar infuses the sponge with citrus flavour from the very start, while a glossy lemon glaze soaks into every curve of the cake, adding sweetness and sharpness in equal measure.
Finished with a swirl of lemon curd buttercream, crisp mini meringues and a scattering of edible flowers, this lemon Bundt cake is as elegant as it is easy to serve. It’s a show-stopping bake that looks beautiful on the table yet comes together with simple, reliable techniques — the kind of recipe you’ll return to again and again.
Perfect for afternoon tea, spring lunches or weekend entertaining, this lemon curd Bundt cake pairs wonderfully with coffee, Earl Grey or a chilled glass of prosecco. It’s a fresh, modern take on a classic lemon cake, designed to be shared, admired and enjoyed to the last crumb.
Why You’ll Love This Lemon Curd Bundt Cake
Bright, balanced lemon flavour from fresh zest, lemon juice and lemon curd, giving a cake that’s fragrant and fresh rather than overly sweet.
Soft, moist crumb thanks to crème fraîche and butter, which keep the sponge tender for days.
Beautifully simple to serve — a Bundt cake slices cleanly and looks impressive with minimal effort.
Perfect for entertaining whether you’re hosting afternoon tea, a spring lunch or a relaxed weekend gathering.
Make-ahead friendly — bake and glaze earlier in the day, then finish with buttercream and decorations just before serving.
A versatile celebration cake that works just as well for birthdays, Easter, Mother’s Day or a casual get-together.
Ingredients
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For the Bundt tin:
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25g melted butter
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2 tbsp plain flour
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For the bundt:
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325g golden caster sugar
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1 lemon, zest of
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250g unsalted butter, softened
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4 eggs
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1 tsp vanilla bean paste
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4 tbsp creme fraiche
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250g self raising flour
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For the lemon glaze:
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400g icing sugar
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2 lemons, juice of (depends how juicy they are though)
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For the lemon curd buttercream:
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4 tbsp lemon curd
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150g unsalted butter
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300g icing sugar
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Mini meringues and lemon curd to decorate plus some white edible flowers if you can find them
Directions
Preheat your oven to 160c fan / 180c fan / 350 f
Brush a bundt tin with melted butter and dust with flour. Shake out any excess
Place the sugar and lemon zest into a bowl and rub them together so the zest really releases its lemon flavour. Set aside until ready to bake
Place the butter and lemon sugar in large mixing bowl and use electric beaters to mix until pale and fluffy. Add the eggs, one at a time, beating between each addition. Add the vanilla and creme fraiche, mix again and then fold though the flour. Pour into the prepared tin and bake for 45-50 minutes. Cool in the tin for 15 minutes and then invert onto a wire rack to cool completely
Make the glaze by combining the icing sugar and lemon juice. Mix well until you have smooth, thick but pourable glaze. Place a plate beneath the wire rack and then pour all over the bundt. Scrape the glaze from the plate below to fill any gaps so the entire bundt is glazed
Make the buttercream but mixing butter, lemon curd and icing sugar together until smooth. Adjust the measurements slightly if needed. Place the buttercream into a piping bag fitted with a star tip and pipe a spiral all across the top
Decorate with mini meringues, dots of extra lemon curd and edible flowers
Recipe Video
Recipe Note
Recipe Notes
Preparing your Bundt tin properly ensures a perfect release. Brush every curve and ridge generously with melted butter, then dust lightly with flour, shaking out the excess. This step is essential for achieving a clean, well-defined lemon Bundt cake.
Rubbing lemon zest into the sugar intensifies flavour. Use your fingertips to massage the zest into the sugar until fragrant. This releases the lemon oils and gives the cake a deeper, more aromatic citrus flavour throughout.
Use room-temperature ingredients for best results. Butter, eggs and crème fraîche should all be at room temperature to create a smooth batter and an evenly baked, tender crumb.
Mix gently once the flour is added. Over-mixing can make the cake dense. Fold the flour through just until combined to keep the lemon Bundt light and soft.
Allow the cake to cool before glazing. Rest the cake in the tin for 15 minutes, then turn out onto a wire rack and cool completely. Glazing a warm cake can cause the icing to melt and slide off.
Glaze generously for a professional finish. Place a plate beneath the rack, pour the lemon glaze confidently over the cake and scrape any excess back over the top to ensure the entire Bundt is evenly coated.
Adjust buttercream consistency as needed. Lemon curd can vary in thickness, so add a little more icing sugar if needed until the buttercream is smooth, pipeable and holds its shape.
Hosting tip: This lemon curd Bundt cake is ideal for entertaining. Bake it earlier in the day, glaze once cooled, then add the buttercream, mini meringues and edible flowers just before serving. It makes a beautiful centrepiece for afternoon tea, a spring lunch or a relaxed weekend gathering, and pairs particularly well with coffee, Earl Grey or a glass of chilled champagne.
Nutrition
Nutrition
- Serving Size
- 150g
- per serving
- Calories
- 720
- Carbs
- 80 grams
- 29%
- Cholesterol
- 115 milligrams
- 38%
- Fat
- 38 grams
- 49%
- Fiber
- 2 grams
- 7%
- Protein
- 7 grams
- 14%
- Saturated Fat
- 22 grams
- 100%
- Sugar
- 55 grams
- 100%