Lemonade Bundt Cake 

- stuffed with lemon curd -

This lemonade bundt cake is soft, fluffy, moist, and packed full of lemon flavour. It’s even filled with lemon curd after baking for a gooey filling!

– Soft, moist, and buttery – Tangy lemon glaze – Lemon curd gooey filling

Why you will LOVE this recipe:

The bundt cake is filled with lemon curd after baking by poking holes and squeezing filling inside.

what you will need:




– granulated sugar – lemons  – vegetable oil – unsalted butter  – sea salt – large eggs  – sour cream  – lemon juice  – all purpose flour  – baking powder – buttermilk  – lemon curd (store bought or homemade)

– powdered sugar – lemon juice  – lemon slices 

Bundt Cake


Dusting the pan: Rub a cold piece of butter all along the inside of a bundt pan. Add a tablespoon of flour into the pan and tap it to distribute the flour everywhere. Flip the pan over to remove the excess. 


In a large bowl, combine sugar and lemon zest. Rub the zest and sugar until fragrant with your fingers.


Add oil, softened butter, and salt into the bowl. Beat with an electric mixer until light and fluffy. Add eggs one by one, beating in between. Add sour cream and lemon juice, beating to combine. 


Sift half of the flour and all of the baking powder. Fold with a spatula. Add buttermilk and fold a few times. Sift the rest of the flour into the same bowl and fold. Scoop the batter into the prepared bundt pan. Bake and let cool.


Poke holes through the thickest parts of the bundt cake with chopsticks or skewers. Wiggle it around to get larger openings. Fill a piping bag with cooled lemon curd. Insert the piping bag into the poked holes. Fill with lemon curd.


Add powdered sugar into a medium bowl. Add lemon juice, a tablespoon at a time. Whisk. Keep adding and stirring until a thick, spreadable glaze forms. Pour the glaze over the cooled, filled lemonade bundt cake.

Lemony filled twist to an iconic dessert. Bundt cake for the lemon lovers.

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