The Freshman Cook: Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

Please Rate this Recipe

It is officially summertime! So that means it is also lemontime! Which is why I have a Lemon Filled Mini Bundt Cake w/a Lemon Yogurt Glaze  for you today! These little bundts are yellow cakes stuffed with a ring of lemon curd, and topped with a lemon drizzle. Lemon is the perfect fruit to represent summer, don’t you think?
Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze
(printable recipe)

Lemon Curd

2/3 cup Sugar 4 teaspoons Cornstarch 4 teaspoons Lemon Zest 1/2 cup freshly squeezed Lemon Juice 1/2 cup Butter 4 Beaten Eggs

Yellow Cake

(courtesy of BH+G) 2 1/2 cups Flour 2 1/2 teaspoons Baking Powder 2/3 cup Butter 1 3/4 cups Sugar 11/2 teaspoons Vanilla 2 Eggs 1 1/4 cups Milk

Lemon Drizzle

3/4 cup sifted Confectioner’s Sugar 1/4 teaspoon Lemon Zest 1-2 tablespoons lemon Juice 4 ounces plain Yogurt Sprinkles  Let’s start by making the lemon curd, which will be our filling. In your saucepan stir together the sugar and cornstarch. Mix in the lemon zest, lemon juice, and butter.  Cook and stir until mix becomes thick and begins to bubble.
Place your eggs in a bowl and add approximately 1/2 of the lemon mix to the eggs. Whisk these together quickly. You don’t want the egg pieces to begin to cook from the heat of the sauce. Pour this whole mixture in to the saucepan and cook 2 more minutes. Remove from heat and allow to cool completely. Set aside. This will make about 2 cups of curd.  Reserve 3/4 of a cup for filling the top of the bundt cakes. Start making your cakes by stirring together the flour and baking powder. Set aside. Mix the butter until creamy. Add sugar and vanilla. Beat together. Add eggs, one at a time, while mixer is moving.

Begin mixing in the flour mixture and the milk,

alternating between the two. First the flour, on low speed. . . . .

then the milk. Continue between the two until both the flour and milk are incorporated into the batter. Be careful to not over mix. Fill each bundt pan with a small amount of batter about one third of the pan. Then place the lemon curd on top of the batter. Some of the curd will bake into the batter, but you should end up with a nice ring of lemon curd. Top the curd with more batter. Bake for 15-20 minutes. Remove and let cool for 15 minutes. Remove from pan.
Mix together the confectioners sugar, lemon zest, and lemon juice.
Add yogurt and stir together.
Place lemon curd in the middle of each bundt cake.
Place lemon drizzle over cake  and decorate with sprinkles.
Enjoy with a cold glass of milk! Thanks for stopping by and joining me today!  Here are some other Summertime Eats you might enjoy!
Red, White and Blue Whoppie Pies

Leave a Comment