Lemon was one of my mother's favorite flavors...next to chocolate and since I just bought a bag, I decided to experiment with an idea that's been floating around in my head. Have you ever had one of those? With just a few changes, I was able to recreate a tunnel of lemony filling that resembles a curd and, furthermore, there is no yellow food coloring or photo touch up on the color of this cake. The golden yellow colour comes from lemons and eggs!
Tunnel of Lemon Bundt Cake
1 3/4 cup (3 sticks + 6T) unsalted butter, at room temperature
1 3/4 cup granulated sugar
zest of 2 lemons
1 T Lemon Juice Powder
6 large eggs
2 cups confectioners' sugar
2 3/4 cups King Arthur all-purpose flour
1 cup Lemon Bits
Preheat oven to 350F-degrees. Spray a 12-cup bundt pan with a baking spray and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy--about 5 minutes. Add the zest and Lemon Juice Powder and mix once more.
Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula, as needed.
Add the confectioners' sugar gradually while the mixer is running on Speed #3. Scrape down sides once more and remove the bowl from the stand.
Stir in the flour and Lemon Bits, mixing thoroughly to combine.
1 1/2 cups confectioners' sugar
juice of 1 lemon (about 3 to 4 T)
2 tsp. light Karo Syrup
Drizzle the glaze over the cake and serve.
|See the tunnel of luscious lemon curd!|