Marrying my great-grandmother's homemade lemon pie filling with her pound cake (slightly adjusted for a larger cake) this is how I came up with this amazing cake! So light, fluffy and tasty in a sweet, yet tangy way! Oh my ... it is so yummy! Just be sure you don't let your cake stick to the pan, like my first effort with this cake did ... then we had Crumbled Lemon Filled Bundt Cake! LOL! Still tasted yummy.
For the Cake
1 cup butter (do not use margarine, it will not come out the same way)
3 cups sugar
6 large eggs (preferably farm fresh)
3 cups all-purpose flour
1 cup whipping cream
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. almond extract
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and cream and extracts, mixing well.
For the Lemon Filling
2 cups water
2 cups sugar
1 tsp salt
tbls. corn starch or instant clearjel (if canning any)
Juice of 2
Grated rind of 1 lemon
4 egg yolks (lightly beaten)
Mix water, sugar, salt, cornstarch or clearjel, lemon
juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
Cook over med-high heat, stirring often to prevent sticking. Bring to a boil
and cook one minute, stirring constantly. Remove from heat and stir in butter,
stirring until melted. Allow to cool. (Use remaining lemon pie filling in lemon filled fried pies)
Pour half of cake better into a greased and floured 12-cup bundt pan; carefully spoon approx. 1 cup approx. of the lemon pie filling over batter and top filling with remaining cake batter. Bake in 300 degree oven for 1 1/2 hours or until cake is done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to continue cooling. Sprinkle top with confectioner's sugar.