Preparation Method
- Preheat the oven to 325°F (170°C) with a rack set in the middle position.
- Make the cake: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat butter at medium-low (3–4) speed until creamy, 2–3 minutes. Increase the speed to medium (5–6). Gradually add granulated sugar and beat until light and fluffy, 2–3 minutes. Scrape down the bowl and beat until blended, about 30 seconds.
- With the mixer at medium (5–6) speed, add eggs and egg yolk one at a time, beating until well blended, about 3 minutes. Scrape down the bowl and add vanilla extract; beat until blended, about 30 seconds.
- With the mixer at low (1–2) speed, alternate adding the flour mixture and milk to the mixing bowl; add in three stages, starting and ending with the flour mixture. Increase to medium (5–6) speed and beat for 2 minutes. Scrape down the bowl and beat until blended. Add lemon curd, lemon juice, and lemon zest; beat for 30 seconds.
- Spray a 12-cup Bundt pan with nonstick baking spray with flour.
- Pour the batter evenly into the prepared pan. Bake until a cake tester comes out clean and the top is slightly golden, 50–60 minutes. Let the cake cool in the pan for 10 minutes before removing to a wire rack. Let cool completely before glazing.
- Make the glaze: In the mixing bowl of the stand mixer fitted with the whisk attachment, add confectioners’ sugar, lemon curd, lemon zest, and lemon juice. Starting on medium (5–6) speed and gradually increasing to high (9–10), beat for 2 minutes. Scrape down the bowl and beat until blended, about 30 seconds. Add water, one teaspoon (5 milliliters) at a time, and beat until the mixture is pourable. Spoon the glaze over the cake, allowing it to roll down the sides.
Pro Tip
For a different citrus profile, substitute the lemon zest, juice, and curd with orange.
