• Lemony Buttermilk Bundts

    February 2, 2012

    February’s Valentine’s Day calls for simple gifts – chocolate, flowers, a gemstone or two, a book of poetry, some finery and a sweet morsel or two. These Buttermilk cakes with a sweet-tart lemon curd filling fit the bill. A package big enough to share and small enough to keep to yourself.

    I love chocolate in all its forms yet with a surfeit of the chemical concoction floating around this time of year, I lean toward lemon  — sweet, tangy and refreshing. This is a hybrid recipe. The buttermilk cakes are moist and light and the lemon curd lends some gravitas and  a little extra something festive to the dessert. Feel free to top with whipped cream. Drop a few spots of lemon oil or lemon extract into the cream while beating. You can also make it uber-adult with a bit of limoncello (Italian lemon liquer) whipped into the cream. Enjoy with your love.

    Buttermilk Bundts with Lemon Curd

    Makes 6 mini-bundts


    3/4 cup flour

    1 1/2 tsp baking powder

    2 large eggs

    3/4 cup low-fat buttermilk

    1 tsp  vanilla

    1/3 cup sugar

    1/4 cup unsalted butter, melted and cooled

    Canola oil

    1. Preheat oven to 425 degrees. Brush mini-bundt pan with canola oil.

    2. Whisk flour and baking powder together.

    3. In another bowl, beat eggs with a whisk until creamy. Whisk in buttermilk, vanilla, sugar and butter. Add the flour mixture to the egg mixture, whisk until smooth.

    4. Fill bundt molds 1/3 of the way full. Thread lemon curd throughout each bundt using a knife to run through batter. Cover curd ribbon with batter to fill bundt 2/3 of the way.

    5. Bake for 9 minutes until lightly browned on the edges.

    Lemon Curd


    2 large eggs

    1/2  cup sugar

    1/3 cup fresh squeezed lemon juice

    4 T unsalted butter

    1 T grated lemon zest

    1. Combine eggs, sugar, zest, and juice in a saucepan. Whisk until smooth and butter-colored.

    2. Heat saucepan to medium and whisk. As the curd warms, add butter a few tablespoons at a time. Stir constantly until the curd begins to thicken. Don’t let the curd boil! When it gels to a stiff pudding-like texture, it is done.

    Lemon curd recipe adapted From Baking, James Peterson

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