Pucker Up Lemon Anniversary Bundt Cake

❮❯

A VERY TANGY lemon curd (think sour patch) makes for a delightful citrus surprise inside this whole grain bundt.

Categories: Dessert

Ingredients:

• 6 Egg Yolks
• 1 cup Lemon Juice, ~6 lemons
• 0.5 cup Sugar
• 6 TBL Plant Butter
• Pinch Salt
• ------------------- ---------------------------
• 3 cups Whole Grain Spelt Flour
• 1 TBS Baking Powder
• 0.5 tsp Baking Soda
• 0.5 tsp Salt
• 5 Egg Whites
• 0.75 Cup Oat Milk
• 0.5 Cup sugar
• 0.5 Cup Light Tasting Oil
• 1 TBS Vanilla
• 1 tsp Lemon Zest

Directions:

Instructions:
In a saucepan, whisk yolks, lemon juice, sugar, and salt.
Heat over medium-low, stirring constantly with a silicone spatula or whisk.
When it starts to thicken (coats the back of a spoon), remove from heat.
Stir in plant butter until smooth and glossy.

Strain through a sieve (optional but makes it silky).

Chill completely before spooning into the cake.

🧁 For the Bundt Cake🍰

Preheat oven to 325°F. Grease and flour a bundt pan. In a large bowl, whisk dry ingredients. In another bowl, mix eggs, oil, sweetener, oat milk, and vanilla. Combine wet and dry until smooth.

✨ Assembly (Before Baking):
Pour half the batter into prepared bundt pan.
Spoon cold, thickened pudding in a ring over the batter, keeping it centered and away from edges.
Cover with remaining batter and smooth.
Bake at 325°F for 45 minutes, or until top springs back and a tester comes out clean (cake only).
Cool 15 min in pan, then invert onto a plate and cool fully

🧁 (Based on 16 servings)

Calories:            296
Protein:            3.2 g
Total Fat:           13.3 g
  • Saturated Fat:   2.3 g

Carbohydrates:         37.7 g
       • Dietary Fiber:  2.0 g
  • Sugars:    13.7 g

Sodium:        157 mg

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