Get ready to wow your family and friends with the most decadent and surprising Easter dessert ever created! This Easter Surprise Lemon Bundt Cake isn't just another ordinary cake - it's a culinary masterpiece that combines the tangy brightness of lemon with a secret, mouthwatering lemon curd center that will make your guests gasp with delight. Imagine cutting into a perfectly golden bundt cake and discovering a hidden layer of luscious, creamy lemon curd that transforms an already delicious dessert into an extraordinary experience.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box lemon cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup lemon curd
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, combine the lemon cake mix, sour cream, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-incorporated, with no visible lumps.
- Pour half of the cake batter into the prepared bundt pan, spreading it evenly across the bottom.
- Carefully spoon the lemon curd in a circular pattern over the first layer of batter, ensuring it doesn't touch the sides of the pan.
- Gently pour the remaining cake batter over the lemon curd, completely covering it and creating a surprise filling.
- Smooth the top of the batter with a spatula to ensure even distribution.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth and drizzling consistency.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10 minutes before serving. Slice and serve, revealing the surprise lemon curd center.
Tips
- Room Temperature Ingredients: Ensure eggs, sour cream, and other ingredients are at room temperature for a smoother, more consistent batter.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan, using a pastry brush to get into all the intricate design details to prevent sticking.
- Even Batter Distribution: When adding the lemon curd, be careful not to let it touch the pan's sides to maintain the cake's structural integrity.
- Toothpick Test: Always check cake doneness by inserting a toothpick into the center. It should come out clean with no wet batter.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting to prevent breaking.
- Glaze Consistency: For the perfect drizzle, adjust the powdered sugar and lemon juice ratio to achieve a smooth, pourable consistency.
- Make Ahead: This cake can be prepared a day in advance, which allows flavors to meld and makes holiday prep easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 65mg
