An Italian bakery near my childhood home used to sell a cake filled with lemon curd.  It was baked in a ring with a scalloped top (as if baked in a bundt pan), filled with a very lemony curd, and dusted with powdered sugar.  The cake itself was rather plain.  I would say it was a sponge cake but it wasn't quite as light although the cake wouldn't freeze hard when put in the freezer.  I have a hankering for this cake and would like to try to recreate it (the bakery- Liotta's bros in Spring Valley, NY,  no longer exists).  Any thoughts?