Lemon Bundt Cake with Lemon Curd Filling

Ingredients

• 2 large eggs
• 1/4 teaspoon salt
• 2 tbsp granulated sugar
• 1 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/3 cup canola oil
• 1/4 teaspoon coarse salt
• 3 cups confectioner’s sugar
• 1 tablespoon finely grated lemon zest
• juice of two lemons
• 3/4 cup whole-wheat pastry flour ((or you could use all-purpose flour))
• 6 tablespoons butter (, softened (I used Earth Balance Vegan sticks))
• 1/2 cup lemon curd (, divided (1/4 cup for batter, 1/4 cup for filling))
• 1 Tablespoon lemon zest ((I used organic))
• 1 cup almond milk ((or buttermilk))
• 2/3 cup fresh lemon juice ((I used organic))
• 8 large egg yolks ((egg whites reserved for another use))
• 10 Tbsp butter (I used vegan sticks)