Two luscious lemon cakes, filled with lemon curd and topped with
blueberry and lemon glaze.

Did you know that you can fill a bundt cake with lemon curd, by baking it right in?
It’s as simple as starting with half the batter, adding the lemon curd, and adding the rest of the batter on top.

Each slice will be filled with lemon-curd-y goodness.

This slice isn’t really the best example (in many of them, the lemon curd
was much more centered), but I brought the cakes to a party,
and they were eaten too fast to get a good photo shoot!

This cake is based off of Rebecca August’s excellent vanilla cake recipe from the
Vegan Meringue – Hits and Misses Facebook group.

Special Equipment

• 6-cup (half-sized) bundt pan, angel cake pan, or tube pan

Cake Ingredients

• 2-1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsweetened plant-based milk (I used coconut milk beverage)
• 1/4 cup lemon juice
• 1/2 cup mildly-flavored oil (such as sunflower, safflower, or canola)
• 1 Tbsp. aqua faba (the liquid drained from a can of chickpeas or other mildly flavored beans)
• 1 tsp. vanilla extract
• 1 tsp. lemon extract

Filling

• 1/4 cup lemon curd

Glaze Ingredients

• 1 cup confectioner’s sugar
• 1/4 tsp. vanilla extract
• 1-2 Tbsp. lemon juice or strained blueberry puree (enough to make it into the proper consistency)

Directions

1. Preheat oven to 350°F.  Generously grease a 6-cup (not 10-cup!) bundt or tube pan.
2. Mix together milk, lemon juice, oil, aqua faba, and extracts.  Set aside to allow the milk to curdle.
3. Sift the dry ingredients into a medium-sized mixing bowl, and mix well.  Pour the wet ingredients into the dry ingredients, mixing with a fork or whisk until well combined, but do not overmix.  Use a rubber spatula to be sure that all the flour in the bottom of the bowl is fully incorporated.
4. Pour approximately half of the batter into the prepared pan, pipe 1/4 cup of lemon curd in a ring on top of the batter, keeping away from the edges of the pan.  Top with the remaining batter.
5. Bake until a cake tester inserted in the thickest part of the cake comes out dry, and the surface of the cake springs back when pressed lightly, approximately 45-50 minutes.  Be careful not to under-bake.
6. Cool for 10-15 minutes before removing from the pan, then turn out onto a wire rack and allow to cool completely.
7. When fully cool, mix together confectioner’s sugar, vanilla extract, and enough lemon juice or blueberry puree to make the glaze a pourable consistency.  Drizzle the glaze over the cake, and allow it to set.