Lemon Curd Cake

We like to make our cakes from scratch. It is really not that much more work than making it from a box, and even with sugar it is a lot better for you than a cake with all the extra chemicals and preservatives in a box mix. Not to mention, you get to control your ingredients and portions. As we speak, the boys are mixing up some chocolate chip muffins for snacks this week, from scratch. If they can do it on their own without destroying the kitchen, so can you! I’ve heard complaints that homemade cakes are a lot drier than mixes. I’ve never had this problem myself, but I use recipes and ingredients that create a nice moist cake. I also bake it for slightly less time than you would expect. Try this incredible lemon curd cake, and you will never want to go back to mixes again.

1 cup butter

3 cups flour

1/2 cup lemon curd

1 t baking soda

1t salt

2 cups sugar (or 1 c honey and 1 c sugar)

6 eggs

1 c milk (or heavy cream or sour cream or cream cheese)

This is a bundt cake recipe, so it is an all in one, which makes things easy! Just mix all your ingredients together. Pour half the mixture into your bundt pan. Then spoon lemon curd onto the top so it covers most of the mixture. Pour the remaining mixture over the top. Bake at 325 F for about 40 minutes. Because of the lemon curd, don’t expect your knife to come out clean. Just look for a set cake that doesn’t wobble.

The lemon curd in the middle will give you a delicious saucy middle and a crisp top on your bundt. We like to top it with a glaze but you could also dust it if you prefer. Try using coconut sugar or halving your granulated sugar with honey for a healthier alternative. If you like a cheesecake flavor, add cream cheese instead of milk. Or for a more dense, moist cake, substitute sour cream. We usually buy our lemon curd as we find it at farm stands or specialty stores, but you can also easily make it if you look up a recipe.