2 ½cupsunbleached all-purpose flourI used Queen Guinevere Cake Flour
1 ¼cupssuper fine sugar
2Teaspoonsbaking powder
1teaspoonsalt
¼cupnon-fat dry milk powder
3.4ounce package lemon pudding mix
½cupcanola oil
4largeeggs
2teaspoonspure vanilla extract
2Tablespoonsfreshly grated lemon zest
1cupLimoncelloI used Caravello
¾cupslemon curd
For the Glaze
1cuppowdered sugar
3 - 4TablespoonsLimoncellodepends on how thick you would like your glaze
Instructions
For the Cake:
Preheat oven to 350 degrees. Spray a bundt pan with baking spray, set aside.
In a large bowl, whisk together the dry ingredients.
Add liquid ingredients.
Slowly mix together, then continue mixing on medium speed until smooth and all ingredients are well incorporated.
Pour half of the batter into the prepared pan. (I poured 3/4's of the batter in first)
Make an indentation in the center of your batter, and spoon lemon curd into the indentation.
Cover with remaining batter, and bake for 55 - 60 minutes, or until a toothpick comes out clean.
Remove cake from oven and allow to cool in the pan for 10 minutes.
For the Glaze:
Whisk together glaze ingredients in a small bowl.
Flip cake out onto a round cooling rack and place a large plate underneath the rack.
Using a large spoon, drizzle glaze over the cake.
Move cake and rack to a second plate and continue pouring glaze over the top until all of the glaze has been used (5 - 7 times depending on how thick you make your glaze)
Allow cake to cool completely, like 12 hours, and serve.
Notes
I used Queen Guinevere Cake Flour from King Arthur. The texture is perfect for a cake, but not strong enough to hold up the lemon curd.