Easy Lemon Curd Pound Cake

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
5 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 35 mins
Servings:
10
Yield:
1 loaf
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.

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  • Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.

  • Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.

  • Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.

  • Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

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
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Reviews (2)

Read More Reviews

Most helpful positive review

Jasmine Jackson
Rating: 4 stars
03/11/2020
It was very dense. It tasted good, and was super easy to make. Just that it was a very dense pound cake. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Christine Santoro Burns
Rating: 5 stars
07/17/2020
Very delicious! The only thing I had to adjust was the bake time- I used a copper loaf pan and the cake was done in about 45-50 minutes. Also I added 1 1/2 cups of fresh blueberries to the batter before baking Read More
Helpful
(2)
Jasmine Jackson
Rating: 4 stars
03/11/2020
It was very dense. It tasted good, and was super easy to make. Just that it was a very dense pound cake. Read More
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