I still haven't found a way to make this year slow down, so if you have any tricks please let me know. Here we are in the middle of April and Easter is almost here, so it is very fitting that our theme for #BundtBakers this month is Easter!
Around this time of the year I am always looking for lemon recipes, and I found this beautiful bundt cake recipe in a magazine I was paging through. Filled with berries and lemon curd it seemed like the perfect cake to make for an Easter celebration. I had also been gifted this beautiful Nordic Ware Chiffon Bundt Cake Pan by two wonderful friends, and I could not wait to try it out - aren't the swirls it creates just beautiful? The original recipe called for the lemon cream to be spooned over the top of the cake, but I decided I wanted to show of the intricate design in all its glory - I even refused to sprinkle some powdered sugar over the top. Instead I served a little cream on the side, and found that mixing the lemon curd with the cream gave it a lovely tanginess.
One thing I did find was that this cake took way longer than recommended baking time of around one hour. I ended up covering the pan with foil and left it baking for around 1 hour 25 minutes. I checked my oven thermometer and it was reading the right temperature, so all I can recommend is that you check it at one hour and see how your cake looks, and if it is not cooked keep checking every five or so minutes after that. This recipe does produce a beautifully moist cake, just bursting with lemon and berry flavor that is the perfect after dinner treat with a cup of tea or coffee.
For more information on the #BundtBakers and how you can join in the Bundt Baking fun please scroll down below the recipe.
Bursting-With-Berries Lemon Curd Bundt Cake
(Printer Friendly Recipe)
- 2½ cups all-purpose flour
- ⅓ cup finely ground toasted slivered almonds
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 1½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon peel
- 1 cup low-fat buttermilk
- ½ cup prepared lemon curd (I used my favorite lemon curd recipe here)
- 2 cups mixed fresh berries, such as blackberries, blueberries, and/or raspberries (fresh or frozen)
- ½ cup heavy cream
- ¼ cup prepared lemon curd
- 1 tablespoon sifted confectioners' sugar
- Mixed berries, for garnish
- Preheat oven to 350℉.
- Grease and flour 12-cup Bundt pan (I sprayed with Baker's Joy).
- In medium bowl, whisk flour, almonds, baking powder, and salt.
- In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy.
- Beat in eggs, 1 at a time, scraping bowl as needed. Reduce speed to low and beat in vanilla and lemon peel.
- Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined.
- Mix in lemon curd until just combined, and then fold in berries.
- Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets.
- Bake, in center of oven, 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- Can be stored at room temperature, well-wrapped, up to 3 days.
Lemon Cream ~
- In medium bowl, beat cream on high speed until soft peaks form.
- Reduce speed to low and beat in lemon curd and confectioners' sugar until combined.
- Serve cake with Lemon Cream and berries.
Recipe from Good Housekeeping
➤ #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here.
➤ We take turns hosting each month and choosing the theme/ingredient. Many thanks to Tara from Noshing with the Nolands who is hosting this month; she has chosen Easter as the theme. Last month we baked with spice and after thoroughly enjoying each other's cakes, it was time to celebrate with all things Easter.
➤ If you are a food blogger and would like to join us baking Bundts each month, please send an email with your blog URL to firstname.lastname@example.org. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
And don't forget to take a peek at what the other talented bakers have baked this month. Here are the links ~
- Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
- Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
- Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That's Left Are Crumbs
- Carrot Tea Cake from Vonnie at My Catholic Kitchen
- Colorful Spring Bundt Cake from Varada at Varada's Kitchen
- Easter Bunny Bundt from Jane at Jane's Adventures in Dinner
- Easter Egg Cake from Margaret at Tea and Scones
- Easter Pound Cake from Lauren at Sew You Think You Can Cook
- Hot Cross Mini Bundt from Kelly at Passion Kneaded
- Lemon & Elderflower Bundt Cake from Maria at Box of Stolen Socks
- Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
- Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
- Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
- Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
- Strawberry Poppy Seed Cake from Renee at Magnolia Days