Imagine a moist, citrus-packed bundt cake with a tunnel of tangy lime curd and you have Lime Curd-Filled White Chocolate Lime Bundt Cake. Dust it with powdered sugar or top with white chocolate lime curd ganache for even more lime goodness.
Costco had limes on sale and St. Patrick’s day is on Friday. Top that off with Becks is home from college and she brought a friend with her. We need a cake!
I thought about this cake all weekend. The limes were the clincher. I wanted a cake that is really packed with lime flavor and is a little green in honor of St. Patrick’s day. Of course, I also wanted chocolate in my cake. White chocolate goes well with lime and the cake is still a little green.
Lime curd is easy to make and you’ll have some left over after making this recipe. So top some scones with it, or sugar cookies or just grab a spoon. Normally curd doesn’t have zest in it but lime juice isn’t green and St. Patrick’s Day is Friday. Even with the lime zest, the curd was mostly yellow so I added a drop of food coloring too.
he only question remaining was whether or not curd would make a nice filling or would just bake into the cake. It’s not easy to see the curd in the photos but it did just when bundt cake fillings are supposed to do – sunk to the bottom in a nice ring.
As the title suggests, Lime Curd-Filled White Chocolate Lime Bundt Cake has a lot of lime in it – 3/4 cup lime juice and 1/2 cup zest.
Since it’s St. Patrick’s Day soon, I also thought it would be fun to flavor this cake with a little beer. I’m not much of a beer fan but beer can make cakes moist and light.
Thunderbird Hard Citrus is very fruity. True beer drinkers probably think it’s way too sweet but the citrus is perfect for this recipe. If you don’t have Thunderbird Hard Citrus, try a citrus flavored beer.
10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
1 ½ cups sugar
3 large eggs, at room temperature
6 oz. white chocolate, very finely chopped
Lime Curd
2 egg yolks
4 whole eggs
½ cup granulated sugar
½ cup lime juice
¼ cup lime zest
drop green food coloring (optional)
White Chocolate Lime Curd Ganache
½ cup heavy whipping cream
1 cup white chocolate discs
½ cup lime curd
Instructions
Lime Curd Filling
In a medium-sized bowl whisk egg yolks and eggs together. Whisk in sugar and lime juice.
Place bowl over a saucepan with about an inch of simmering water in it, making sure water does not touch bottom of double boiler. I use a Stabowlizer from Sur La Table to keep my bowl steady and above the water (great investment).
Whisking occasionally, cook until curd thickens. It took about 15 minutes for mine. Remove from heat and pour into a clean bowl. Cover with plastic wrap so plastic is touching curd and there is no air between the plastic and the curd. (like you would for a pudding.) Let cool completely in the refrigerator.
Cake
Grease and flour at 10 inch bundt pan. Preheat the oven to 350°F.
In a small saucepan over high heat, bring the Hard Citrus, lime juice, and corn syrup to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
Sift together the flour, baking powder, baking soda, pudding mix, and salt.
With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute.
Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed.
Beat in the eggs one at a time, stopping to scrape the bowl after each addition.
With the mixer on low speed, alternate adding the flour and Hard Citrus mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the grated chocolate.
Spoon the batter into the prepared pan. Reserve about 1 cup batter. Tap pan sharply on counter to get rid of air pockets.
Put 1 – 1 ½ cup lime curd filling in a plastic sandwich bag. Cut the corner of the bag and pipe the curd in a ring around the pan, leaving at least ¼ inch gap between the curd and the inside and outside of the pan. Cover the curd with remaining batter.
Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
White Chocolate Lime Curd Ganache
Put whipping cream in a microwave safe bowl. Heat until scalding hot.
Add white chocolate and let sit for several minutes. Then stir to combine.
