Meyer Lemon Buttermilk Bundt Cake

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