Easy Lemon Curd Pound Cake
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Gallery
Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Cook's Notes:
Feel free to substitute margarine for butter, if desired.
This recipe can be used to make cupcakes as well (makes about 16 to 18 cupcakes). Reduce baking time for cupcakes to about 45 minutes.
Nutrition Facts
Per Serving:
210 calories; protein 2.8g; carbohydrates 27g; fat 10.5g; cholesterol 64.1mg; sodium 195.7mg.
Full Nutrition