Lemon Bundt Cake with Lemon Curd Filling for Scott's 75th Birthday

Hello!  I know that I have been MIA for awhile, but I was busy planning Scott's 75th Birthday Party, which was last week. ( I am not good at multi-tasking)  Whew!  What a job!  I've been planning the party for two months.  I wanted to do as much as I could ahead of time. There were still so many last minute details, and I was making all of the food, except for the appetizers that some of my friends brought, a daunting task for sure!  We were planning between 30-40 people, and outside would be perfect on our large patio and yard.  I apologize for lack of pics.  I was too busy to take pics, so my son was supposed to take pics, but I haven't gotten them from him yet. He didn't take that many.

 Here in the Midwest you can't count on the weather for sure, and in the Fall the bees go crazy, attacking people.   As it turned out showers were forecasted for the 20th, so we had an inside party.  After the showers stopped the sun came out, and then some people ventured outside.  All in all. it was a wonderful party with bountiful food and Cake, lots of Cake, including the Lemon Bundt Cake with Lemon Curd Filling.  I had ordered a Costco half a sheet cake with Vanilla Mousse Cake. For those of you who go to Costco, you know all about the decorated cakes for $17.99, Amazing!  the birthday boy also wanted a Lemon cake, his fav, too.  I apologize for lack of pics.  I was too busy to take pics, so my son was supposed to take pics, but I haven't gotten them from him yet. He didn't take that many.  Luckily I got pics of the Lemon Cake.

This Lemon Bundt Cake with Lemon Curd Filling was amazing, and the Birthday Boy was elated. The cake is bursting with lemon flavor from the sour cream batter and Lemon Curd Filling to the Lemon Frosting.  The  lemony cake is moist and dense.  This cake is a must for any Lemon Lover.
My neighbor watns me to bring the cake to our annual neighborhood Hallowwen party, will do. We also had Chocolate Cupcakes, Peanut Butter Filling and Chocolate Butter Cream Frosting with Peanut Butter Cups for my DIL, Cherise's birthday, which was 9/18, the day after Scott's. We also had mini bar cookies, that Cherise's Grandma made, so good. Lots of cake and cookies. Don't worry besides the cake we had, a full menu.

We had appetizers and drinks first.  Then the buffet had  BBQ Beer Pulled Chicken, Scott's 5 Bean Casserole in Crockpot, Red Potato Salad,  Mediterranean Pasta Salad, Creamy Cole Slaw, Broccoli Salad, and Fruit Salad, in addition to the  desserts. A good time was had by all.

 Lemon Bundt Cake with Lemon Curd Filling  Adapted from A Baker’s House

Adapted from Cooking Light recipe
3 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 1/2 cups granulated sugar
3 large eggs
2 Tablespoons lemon zest
1/4 cup lemon curd (store bought or homemade) for the batter and 1/4 cup lemon curd for the filling
1/4 cup lemon juice plus 1 TB lemon juice for glaze
8 ounces sour cream

Directions:
Preheat oven to 350 degrees F.

Spray Bundt pan with baking spray and dust with flour.

Combine the dry ingredients: flour, baking soda, and salt. Stir with a fork or whisk.

Using a mixer (hand held or stand mixer) beat the butter for 2-3 minutes, until it lightens in color and texture. Slowly add the sugar, then the eggs, Next add the lemon zest, lemon curd and lemon juice. Blend well.

Add the flour mixture and the sour cream in stages, alternating and mixing at low speed as you go. 

The batter will be thick. Put half of the batter into the pan and spread it around with a spatula. You can spoon the lemon curd filling around the batter but I like putting it in a ziploc bag, cutting the corner off and piping the filling around in the center of the batter. Avoid the edges so that the curd stays within the cake.

Bake for 1 hour, add an extra ten minutes if necessary.

Cool for ten minutes in the pan then invert the pan and remove the cake. Once the cake is cooled.

Lemon Butter Cream Frosting

2 C sifted powder sugar
6 Tbsp. butter, room temperature
1/4 C fresh lemon juice and lemon zest

Beat butter with mixer until light and fluffy.  Gradually add sugar, and lemon juice and beat until desired consistency.   Garnish with Lemon zest on top of frosted cake, if desired.

I linked up my recipe to Brandie's The Weekend Potluck #137