Meyer Lemon Buttermilk Pound Cake Recipe

Instructions

1. Whisk flour, baking powder, baking soda and salt together.
2. Mix lemon curd with cream cheese until combined and color is consistent through-out.
3. Place cool butter in bowl of stand mixer. Beat on low speed until butter is shiny and sticks to side of mixing bowl. Add the granulated sugar, increases to medium speed and blend until well incorporated. Scrape down the bowl. Add eggs, 1 at a time, mixing in between. In between eggs 2 and 3, mix in 1 Tbs of flour mixture – this helps reduce lumps. Scrape the bowl gain. Add zest and juice, beat on low speed until well incorporated.
4. Add one third of the flour mixture to the egg mixture, beat on low speed. Add 1 cup buttermilk, beat on low speed until will incorporated. Scrape bowl/scrape beaters. Add remaining flour and buttermilk, alternately, breaking into 3 additions, eating on low speed after each addition. Once batter is almost smooth, scrap beaters and bowl and stir gently to combine all.
5. Spoon half batter into prepared Bundt pan. Spoon Meyer Lemon curd filling (that you've mixed with the cream cheese) over the batter, and top with remaining batter, ensuring all the filling is covered with batter. Rap the pan on the counter to ensure all air bubbles are removed.
6. Place Bundt pan in cold oven on middle rack. Heat oven to 300, bake for 20 minutes. Increase heat to 325, bake for 20 minutes. Finally, increase heat to 350, bake an additional 30 minutes or just until sides begin to pull away from the pan and top is lightly browned. Cool completely on a wire rack, in the pan, without turning over, for at least an hour.
7. Place rack over top of cooled pan. Invert the pan, and rap on the top of the pan with your knuckles, all the way round several times. It should sound hollow when the cake has dropped out of the pan onto the rack. Life the pan straight up once the cake is out. If any parts remain in the pan, use a rubber scraper to gently remove from the pan and place onto the cake.
8. Glaze!