Inside Out Lemon Cake with Lemon Glaze
Brighten your dessert table with this irresistibly zesty Inside Out Lemon Cake with Lemon Glaze, a citrus lover’s dream. This stunning bundt cake features a tender, buttery crumb infused with fresh lemon zest and juice for a refreshing burst of flavor in every bite. What sets it apart is the luscious ribbon of tangy lemon curd baked right in the center, delivering a surprise of citrusy goodness. Topped with a glossy lemon glaze that drips elegantly down the sides, this cake is as visually impressive as it is delicious. Perfect for celebrations, afternoon tea, or simply treating yourself, this cake is a showstopper that balances sweetness and tang in harmonious perfection. Ready in just over an hour, it’s a crowd-pleasing dessert you’ll want to make again and again. Keywords: lemon bundt cake, lemon cake with glaze, lemon curd cake, citrus dessert recipes.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Eggs, large
- 2 tablespoons Lemon zest
- 0.25 cups Fresh lemon juice
- 1 cups Sour cream
- 0.5 cups Lemon curd (store-bought or homemade)
- 1 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a standard bundt pan generously with butter or cooking spray. Lightly dust with flour and tap out any excess flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the lemon zest and fresh lemon juice until combined.
With the mixer on low speed, alternate adding the dry flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Spoon about half of the batter evenly into the prepared bundt pan. Use a spoon to create a shallow channel in the center of the batter.
Carefully spoon the lemon curd into the channel, ensuring it stays in the middle of the batter and does not touch the sides of the pan.
Cover the lemon curd with the remaining batter, spreading it out evenly to cover the curd completely.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the cake (not the lemon curd center) comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely before glazing.
To make the lemon glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time.
Once the cake is fully cooled, drizzle the lemon glaze over the top of the cake, letting it drip down the sides.
Let the glaze set for 10-15 minutes, then slice and serve. Enjoy your sweet, tangy Inside Out Lemon Cake!
Nutrition Facts
Calories |
5245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 741.3 g | 270% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 492.0 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 608 mg | 47% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
