This easy moist lemon bundt cake is full of cream, you'll fall in love with this!


For the cream:

2 egg yolks;

3 tbsp sugar;

2 tbsp cornstarch;

2/3 cup milk;

juice of 1 lemon.

For the cake:

3 eggs;

300 g (10 oz) flour;

150 g (5 oz) sugar;

100 g (3.5 oz) butter, room temperature;

2/3 cup milk;

1 tsp yeast.


Start with the cream by whisking egg yolks with sugar and cornstarch.

Add lemon juice.

Heat up some milk just below boiling point and slowly pour it into the cream base, while whisking constantly.

Pour back into the pot and place over low heat to cook for 2-3 minutes or until thick.

Cover the cream with plastic and cool down completely.

For the cake base whisk butter and sugar until light and creamy.

Add eggs, one at a time, while still whisking constantly.

Add flour, yeast and milk. Whisk until the batter is smooth.

Cover the bundt cake pan with some butter and dust with flour.

Pour half of the cake batter in, smooth it out and add cream on top.

Pour leftover cake batter in, smooth it out again and bake at 170C (340F) for 30-35 minutes.

Serve and enjoy!