Recipe: Meyer Lemon Bundt with Lemon Curd Filling, Lemon Glazed Bundt Cake with Lemon Filling, Lemon Filled Bundt Cake

I could find no written description of the Lemon Tunnel Bundt Cake from Pillsbury. I hope some of these recipes will help you recreate the recipe. Please share your results with us.

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Meyer Lemon Bundt with Lemon Curd Filling
Source: Tasty Kitchen.com / by raccoonandlobster on December 11, 2009 in Cakes, Desserts
Servings: 12

Recipe Description:
This is hands down my favorite. The lemon curd filling is sweet and tart and pairs so beautifully with the cake, which is a lighter variant of a traditional pound cake. One friend who ate it claimed: "There should be a warning about the lemon curd-it's so awesome, it could cause injury."

FOR THE LEMON CURD:

1/4 cups Meyer Lemon Juice
1 Tablespoon Lemon Zest
1/4 cups Granulated Sugar
1 whole Egg
4 ounces, weight Butter, Cut Into 4 Pieces

Meyer Lemon Curd:

Heat a saucepan with about an inch of water over medium high heat. In a metal bowl large enough to function as a double boiler, whisk together the juice, zest, sugar and egg. When the water is simmering, turn the heat down to low and place the metal bowl over the saucepan. Whisk the lemon mixture until it thickens, about 5 to 6 minutes. You should be able to coat a spoon and draw a clean line on the back with a finger.

Remove the bowl from the heat and stir in the butter one piece at a time, letting each piece get fully incorporated before adding the next. If you want, you can force the curd through a sieve to remove the zest, but I liked the extra flavor it added and the mixture was not lumpy, so I let it remain. Transfer the curd to a clean container and layer plastic wrap directly on the curd surface to prevent the formation of a skin. Keeps for up to 2 weeks.

FOR THE CAKE:

3 cups Flour
1/4 teaspoons Baking Soda
⅛ teaspoons Salt
1 cup Butter, Room Temperature
3 cups Sugar
2 teaspoons Vanilla
6 whole Eggs
1/2 cups Sour Cream
1/2 cups Cr me Fra che
3 Tablespoons Meyer Lemon Zest
1/4 cups Meyer Lemon Juice

Meyer Lemon Cake:

Preheat oven to 325 F. Grease up a 12-cup bundt pan and set aside. Whisk the flour, baking soda, and salt together in a bowl. In a separate bowl, cream the butter and sugar together until light and fluffy, and then add the vanilla and the eggs, one at a time. Whisk together the sour cream, cr me fra che, zest, and juice. Gradually add the flour mixture and the lemon mixture to the bowl, alternating between wet and dry ingredients and mixing only until just combined.

Pour most of the batter into the bundt pan, reserving roughly 2 cups worth. Using a piping bag or a freezer bag with a corner cut off, pipe the lemon curd in a circle on top of the batter, making sure to keep away from the inner and outer edges of the pan. Cover with the remainder of the batter and bake until a cake tester comes out clean, about 1 hour and 10 minutes.

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Lemon Glazed Bundt Cake with Lemon Filling
Source: themeltedspatula.com, 5/29/12

I love lemon. Except in my ice water. Anywhere else, the more the better. There's something about a bundt that's different than any other type of cake. Maybe it's the texture, the shape or how it bakes in the bundt pan. After learning early on in my childhood the correct way of releasing a bundt after seeing my mom's strawberry bundt fall all over the floor, I always take caution. We laughed about that for years. It's funny how some things you never forget.

Cake:
1 cup butter, softened
2 cups sugar
4 whole eggs
1 1/2 tsp. lemon extract
1 1/2 tsp. vanilla extract
3 cups All Purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 box Jello Lemon Instant Pudding

Filling:
1 1/2 boxes Jello Lemon Instant Pudding
3 cups milk
Glaze:
2 cups powdered sugar
1 tsp. lemon extract
2 Tbsp. water

You can always use boxed Lemon cake mix, but for the "from scratch" recipe, here are steps 1-5. If using a boxed cake mix, just follow those directions, making sure to add the 1/2 box of Lemon Jello mix to the batter (step 6 below).

1. In a large mixing bowl, cream together butter and sugar.

2. Add eggs, one at a time and mix until incorporated.

3. Add lemon and vanilla extracts.

4. Combine flour, salt and baking powder.

5. Add milk and stir until well mixed.

6. Add 1/2 box of Jello pudding mix. (After doing some research I've found lots of people do this I just tried here as an experiment and lo and behold, it's a popular addition).

6. Preheat oven to 350 degrees. Grease bundt pan well and coat interior with flour, shaking out excess. This helps release the cake after baking. Pretty crucial unless you want to end up with cake on your floor and/or countertops.

7. Pour all of the batter into the bundt pan.

8. While oven is preheating, mix remaining Jello pudding mixture with 3 cups whole milk. Whisk until combined, usually five minutes. Jello will be very thick!

9. Using a tablespoon, scoop Jello on top of batter in the middle to form a pudding ring around the pan. Jello will sink during baking. It's not necessary to use ALL of the Jello filling. Use as much or as little as you like!

10. Bake at 350 degrees for 35-40 minutes.

While cake is baking, it's time to make the glaze.

In a small bowl, combine powdered sugar, lemon extract and water, stirring until well combined. If it's too runny for your taste, stir in a little more sugar (or a couple tablespoons of softened cream cheese if you prefer).

Allow cake to fully cool. Place a dish on top of bundt pan to cover, flip and release. I like to tap each side of the bundt pan with a wooden spatula before lifting and releasing just to ensure everything hasn't stuck.

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LEMON FILLED BUNDT CAKE
Source: Taste of Home

(Yield: 12-15 Servings)
Cake
2 pkgs. "JIFFY" Yellow Cake Mix
1 pkg. instant lemon pudding mix
1/2 cup butter or margarine, softened
4 eggs
1 cup water

Filling
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 Tbsp. lemon juice
1 cup flaked coconut

Glaze
1 pkg. "JIFFY" White Frosting Mix
1 Tbsp. hot water
1 Tbsp. lemon juice

Preheat oven to 350 Grease well & flour a 10"tube pan. Combine cheese, sugar, & lemon juice;beat until smooth. Stir in coconut until well blended Set aside. Beat together all cake ingred. on med-speed of mixer for 4 min. Pour cake batter into prepared pan. Spoon filling on top of batter being careful not to touch sides of pan with filling. Bake 50-55 min. until top springs back when lightly pressed. Cool until just warm, remove from pan. Cool completely. Blend glaze ingredients together well and spread over top of cake.