Tangy Lemon Bundt Cake with Lemon Glaze

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I’m not a great fan of cakes – I usually find them too dry. However, this cake was a real cracker – slightly crispy on the outside, tender and moist on the inside, with a delightful lemony tang and a soft dollop of lemon curd in the middle. This was the first time I’ve tried a bundt cake and I was thrilled with the result – I’ll definitely be making this one again.

This recipe is from Michelle Keogh’s ‘Bundt’ cookbook from Penguin Books, 2012. I made one adaptation – using ground almonds (almond meal) instead of the additional plain flour, which I think has added flavour. Also, when I came to make the glaze, I had an issue with using so much sugar, so halved the sugar and lemon juice – I found it was still more than enough. All the same, I’ve kept the original amount in the recipe that follows, so you can decide for yourself.



Get ready for a burst of citrus sunshine! This Tangy Lemon Bundt Cake is infused with the vibrant flavor of tangy lemon curd. Perfect for a refreshing summer treat or whenever you crave a zesty pick-me-up. The lemon glaze adds a touch of sweetness, while the playful bundt shape and surprise lemon curd center make for a fun and delightful dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 10 Servings
Calories 439 kcal



  • 6 oz butter
  • 8 oz caster sugar
  • Zest of 2 lemons
  • 3 eggs
  • 2 oz ground almonds (almond meal, or you can use plain flour)
  • 1 1/4 cups self-raising flour
  • 4 fl oz lemon juice
  • 5 oz store-bought or home-made lemon curd

For the glaze:

  • 6 1/2 oz icing sugar
  • 1 1/2 fl oz lemon juice


  • Preheat the oven to 170°C (340°F). Grease and flour a 6 cup capacity bundt pan – mine was bigger than this, but it didn’t seem to matter.
  • Into the bowl of an electric mixer, pop in the butter, caster sugar (fine granulated sugar) and lemon zest and beat on medium–high speed until the mixture turns a pale creamy yellow. While still beating add the eggs in, one at a time.
  • Sift the self-raising flour and add the almond meal. Add half the flour/almond mix to the mixture along with half the lemon juice and fold in until just combined. Do the same with the remaining flour/almond mix and lemon juice.
  • Pour about half of the mixture into the bundt pan. Over top of that, spoon in an even ring of lemon curd around the middle of the cake mixture – don’t let the curd touch the sides of the pan though.  Spoon over the rest of the cake mixture.
  • Bake in the centre of the oven for about 30–35 minutes depending on your oven (mine took closer to 45 minutes), or until a skewer inserted into the cake comes out nice and clean.
  • Cool in the pan for 10-15 minutes before placing on a wire rack to cool completely. Then carefully lift the cake onto a serving dish or platter.
  • For the lemon glaze, combine the icing sugar and lemon juice in a small bowl and mix well. Drizzle over the cake in rivulets. Serve with a dollop of whipped cream.


Calories: 439kcalCarbohydrates: 63gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 86mgSodium: 172mgPotassium: 56mgFiber: 1gSugar: 50gVitamin A: 498IUVitamin C: 6mgCalcium: 27mgIron: 1mg
Keyword Bundt Cake, Lemon Bundt Cake
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. This sounds most interesting! I agree that cakes tend to be a little dry and have found that substituting ground almonds for part of the flour makes them more moist and tender. I love the idea of a layer of lemon curd in the cake, so I’ll be trying it.


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