Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
3.1
(18)
Export 10 ingredients for grocery delivery
Step 1
1 For the filling: Whisk together the Meyer Lemon Curd and cream cheese until smooth, with no white streaks
Step 2
2 For the cake: Combine the shortening and 1 tablespoon of flour in a small bowl, to create a paste
Step 3
3 Use your fingers or a paper towel to generously coat the inside of the Bundt pan with the paste, systematically working it into each crevice
Step 4
4 Aim to evenly cover all the surfaces, including the center tube and the uppermost edges, because the baked cake will fill the entire pan
Step 5
5 Get rid of any excess paste
Step 6
6 Whisk together the remaining flour, baking powder, baking soda and salt in a separate bowl
Step 7
7 Place the cool butter in the bowl of a stand mixer or handheld electric mixer; beat on low speed until the butter is smooth, waxy and shiny on the sides of the bowl
Step 8
8 Add the granulated sugar; increase the speed to medium and beat until well incorporated
Step 9
9 Stop to scrape down the bowl
Step 10
10 Add the eggs one at a time, spooning in 1 tablespoon of the flour mixture between the second and third eggs; this will help to reduce lumps in the batter
Step 11
11 Stop to scrape down the bowl, then add the zest and juice, beating on low speed
Step 12
12 Add one-third of the flour mixture to the egg mixture, beating on low speed
Step 13
13 Add 1 cup of the buttermilk and beat on low speed until well incorporated
Step 14
14 Stop to scrape the bowl and beaters
Step 15
15 Add the remaining flour and buttermilk, alternately, in three additions, beating on low speed after each one
Step 16
16 Once the batter is almost smooth, stop the mixer, remove its bowl, scrape the paddle/beaters and bowl and stir the batter gently to combine all the ingredients
Step 17
17 Spoon half the batter into the Bundt pan
Step 18
18 Spoon the Meyer Lemon Curd mixture over the batter, then top with the remaining cake batter, making sure to cover the filling completely
Step 19
19 Gently rap the pan on the counter to deflate any air bubbles, then place the pan in the cold oven (middle rack)
Step 20
20 Turn on the oven to 300 degrees; bake for 20 minutes, then increase the temperature to 325 degrees and bake another 20 minutes
Step 21
21 Finally, increase the temperature to 350 degrees and bake for 30 minutes, until the cake is just pulling away from the edges of the pan
Step 22
22 Cool completely on a wire rack, in the pan and without inverting, for 1 hour
Step 23
23 Set a rack over a baking sheet
Step 24
24 Invert the cooled cake pan over the rack and tap on the top of the pan
Step 25
25 Take a deep breath and lift straight up
Step 26
26 If some parts of the cake remain in the pan, see if a toothpick will help pry them loose, then reconstruct the cake without shame
Step 27
27 For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice in a bowl, until very smooth
Step 28
28 As needed, use more lemon juice, but keep the consistency thick and opaque
Step 29
29 Spoon this glaze over the cake, coating the entire surface and letting it flow down the sides to fill all the nooks and crevices
Step 30
30 The glaze helps keep the cake both moist and fresh, so be generous and use all of it
Step 31
31 Let the glaze set, about 20 minutes, then use two wide spatulas or a cake lifter to transfer the cake to platter or cake stand