Dusted with powdered sugar and filled with Bonne Maman Lemon Curd, these Mini Lemon Curd Bundt Cakes are absolutely delicious. Enjoy individually, or serve on a small platter.
Makes approximately 12 mini bundt cakes.
2.5 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
2 cups sugar
4 large eggs
1 cup sour cream
1 jar Bonne Maman Lemon Curd
Preheat the oven to 350° F.
Spray two mini bundt pans with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In another large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, beating well between each.
Mix half of the dry ingredients into the wet ingredients, mix until combined, scraping down the sides of the bowl as needed.
Add vanilla extract and mix well, and then add remaining dry ingredients and sour cream and mix until just combined.
Fill each well of bundt pans to 2/3 full and bake for 16-18 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Cool on a wire rack for 10 minutes before removing cakes from pan.
Spoon or pipe 2 tbsp of Bonne Maman Lemon Curd into each mini bundt cake. Note that if the cakes or your curd are warm, the curd may fall through the hole - be sure to put these on a plate before adding the curd.
Yield and cooking times may vary depending on size of mini bundt pans.