Food Librarian

Sunday, November 7, 2010

Lemon Curd Pound Cake Bundt

It's Day #22 of I Like Big Bundts! The Food Librarian's attempt to present 30 Bundts in 30 Days...all leading up to National Bundt Day on November 15th! Are you ready? Do you have your awesome Bundt pan ready? We are only a little more than a week away. Today, I used the Nordic Ware Mini Bundt pan.

I had some lemon curd left over from the wedding dessert bar I did yesterday so I make some pound cake and dolloped a bit inside the cake (before baking). You can't really see it, but it's there!

And the wedding? It was awesome! The ceremony was very touching, the bride and groom were so beautiful and happy, and the dinner was yummy. My dessert bar was devoured, and the whole day went by in a flash. I had 5 hours of sleep in two days so I'm in recovery mode today! I'm working on a post about the wedding and hope to get that up soon. Best wishes to my friends Jun and David!

I sprinkled some powdered sugar on top. However, some whipped cream, berries or more lemon curd would be a nice addition as well.

See this cute button? It can be yours if you make a Bundt with me for National Bundt Day (November 15th). More details later, but you'll need to send me a link or photo (if you don't have a blog) and I'll do a round up post. It was so much fun last year to see all the Bundt love!

Check out JustJenn's other stationery and buttons. She is offering FREE Shipping this week only so you can get everyone on your sh*t list a holiday gift (see the awesome note pad).

See you tomorrow for another Bundt! I need to take a nap now. If I can pull it off, I think it'll be funny...(don't worry, it'll be sweet and not with the Tunnel of Egg!) - mary the exhausted food librarian

Recipe:
Martha Stewart's Classic Pound Cake
Martha Stewart's Lemon Curd (I use 3/4 cup lemon juice instead of 1/2 cup)

11 comments:

Anonymous said... [Reply to comment]: Mary, you rock! Keep on going. This is another winner recipe! I really like the small size. They would make a perfect pairing with some lemon ice cream.; November 7, 2010 at 5:04 PM
vanillasugarblog said... [Reply to comment]: lemon curd. i swear i can drink that stuff. it's just so good. and i would love to attend your dessert bar at the wedding. i bet that was filled with tasty lil goodies.; November 7, 2010 at 5:15 PM
Audrey said... [Reply to comment]: I think these are my favorites, but then again I haven't seen tomorrow's yet. :) I have the rose mini bundt pan - these would be so pretty in that. Hmmm....; November 7, 2010 at 5:34 PM
greydawn said... [Reply to comment]: yum~ you are amazing!; November 7, 2010 at 6:05 PM
Rachel said... [Reply to comment]: Mini bundts..how neat. And lemon curd makes it all the more special. Take the much needed rest and am awaiting what you come up with tomorrow.; November 7, 2010 at 8:06 PM
Caroline said... [Reply to comment]: Those look fabulous. I have National Bundt day in my calendar and I hope to baking along again this year!; November 8, 2010 at 6:03 AM
Saira said... [Reply to comment]: You have got me hooked. We went away for the weekend to Shenandoah valley...no internet and all I kept thinking of was what's today's bundt!; November 8, 2010 at 6:44 AM
Nanette said... [Reply to comment]: I want, I want, I want!; November 8, 2010 at 8:40 AM
Nutmeg Nanny said... [Reply to comment]: Lemon curd is the best!; November 8, 2010 at 8:40 PM
Niyati said... [Reply to comment]: Hi Mary! I'm a long time reader delurking finally - I love your blog. :-) I'm hoping to make this bundt over the weekend and have one rather silly question to ask. Should I use one full recipe of lemon curd in a recipe of pound cake? Or is there another ratio you used?
Thanks very much in advance!; July 1, 2011 at 7:21 AM
The Food Librarian said... [Reply to comment]: @Niyati Niyati, You only need a small amount of lemon curd. For these mini bundts, it was just about 1 or 1 1/2 teaspoons of curd per mini bundt. Even if you make a 1/2 batch, you'll have plenty left to enjoy later.; July 1, 2011 at 12:53 PM