Lemon Bundt with Lemon Curd Buttercream

by melathome

Lemon Bundt with Lemon Curd Buttercream Cakes Lemon Bundt with Lemon Curd Buttercream European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the bundt tin:
  • 25g melted butter
  • 2 tbsp plain flour
  • For the bundt:
  • 325g golden caster sugar
  • 1 lemon, zest of
  • 250g unsalted butter, softened
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 4 tbsp creme fraiche
  • 250g self raising flour
  • For the lemon glaze:
  • 400g icing sugar
  • 2 lemons, juice of (depends how juicy they are though)
  • For the lemon curd buttercream:
  • 4 tbsp lemon curd
  • 150g unsalted butter
  • 300g icing sugar
  • Mini meringues and lemon curd to decorate plus some white edible flowers if you can find them.

METHOD

Preheat your oven to 160c fan / 180c fan / 350 f.

Brush a bundt tin with melted butter and dust with flour. Shake out any excess.

Place the sugar and lemon zest into a bowl and rub them together so the zest really releases its lemon flavour. Set aside until ready to bake.

Place the butter and lemon sugar in large mixing bowl and use electric beaters to mix until pale and fluffy. Add the eggs, one at a time, beating between each addition. Add the vanilla and creme fraiche, mix again and then fold though the flour. Pour into the prepared tin and bake for 45-50 minutes. Cool in the tin for 15 minutes and then invert onto a wire rack to cool completely.

Make the glaze by combining the icing sugar and lemon juice. Mix well until you have smooth, thick but pourable glaze. Place a plate beneath the wire rack and then pour all over the bundt. Scrape the glaze from the plate below to fill any gaps so the entire bundt is glazed.

Make the buttercream but mixing butter, lemon curd and icing sugar together until smooth. Adjust the measurements slightly if needed. Place the buttercream into a piping bag fitted with a star tip and pipe a spiral all across the top.

Decorate with mini meringues, dots of extra lemon curd and edible flowers.

 

 

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