The “Lemon Drizzle Bundt Cake,” from The European Cake Cookbook, by Tatyana Nesteruk, is my featured cake for this month’s Cake Slice Bakers. When life gives you lemons, make lemon curd!

Lemon Drizzle Bundt Cake
The European Cake Cookbook

FOR LEMON CURD:
2 eggs, plus 4 egg yolks
1 cup sugar
2/3 cup lemon juice
1 Tbsp. cornstarch
2 Tbsp. water
1 tsp. vanilla extract
½ cup unsalted butter

FOR CAKE:
1 cup unsalted butter, softened
1 cup sugar
4 large eggs
1 tsp. vanilla extract
¼ tsp. lemon extract
Zest from 1 lemon
1 cup whole milk
2 cups all-purpose flour
4 tsp. baking powder
¼ tsp. salt

Prepare the lemon curd first to give it time to cool. In a small saucepan, whisk together the eggs, egg yolks and sugar on high speed for 3 to 4 minutes, until thick and pale. Pour in the lemon juice; make sure to strain the juice first of any pulp and seeds. Cook the mixture over medium heat, stirring constantly, for 5 minutes. In a small ramekin, combine the  cornstarch and water to create a slurry, then add to the curd. Cook for 1 more minute, until the curd thickens.

Remove the mixture from the heat and add the vanilla and butter. Whisk until the butter is completely melted. Cover the curd with plastic wrap, with the wrap touching the surface of the curd, and set into the refrigerator to cool for 30 to 45 minutes.

Preheat the oven to 350 degrees F. Prepare a 9- or 10-inch bundt pan for baking: butter and flour the inside, or use a starch baking spray.

Prepare the cake: in a stand mixer, cream together the butter and sugar on high speed for 2 to 3 minutes, until light and fluffy. Add the eggs, vanilla extract, lemon extract and lemon zest. Mix again until creamy and smooth, then pour in the milk.

In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter. Fold the flour into the batter with a spatula, mixing just until the flour in incorporated.

Spoon half of the cake batter into the prepared bundt pan. Pour 1/3 cup of the cooled lemon curd over the batter in a ring, then top with the remaining batter. Add a few more dollops of lemon curd over the top.

Bake in the preheated oven or 45 to 50 minutes, until a toothpick inserted into the thickest part comes out clean. Remove the cake from the oven and cool in the pan for 10 to 15 minutes. Place a cake stand upside-down onto the pan, then invert.

While the cake is still warm, drizzle a generous amount of the lemon curd over the top. Serve any remaining lemon curd on the side with each slice of cake.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

 

I felt no anxiety about whisking this lemon curd. Just follow the steps and you won’t mess it up. Whisking it by hand until “thick and pale” is very satisfying.

Take your time to mix the batter until “creamy and smooth.”

 

 

I baked this cake for 50 minutes. The cake is moist and lemony, the curd is tart and sweet and rich (as expected). More than 1 cup of curd was leftover, for indulging each slice. This successful cake was easy and nice to eat.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 

December 2019 is the final month we will be baking from The European Cake Cookbook and our tradition is that we have free choice of any of the cakes in the book ~

Lemon Drizzle Bundt Cake

Sirnek (Ukrainian Cheesecake)

Strawberries and Cream Crêpe Cake

Apple Sharlotka

Triple-Chocolate Swiss Roll

Mozart Torte

Toscaka Torte