Easy Lemon Curd Pound Cake recipes
Author: Lucille Peebles
Date: 2022-12-21
There are layers of tartness from the luxurious lemon curd, lemon zest, and pieces of baked lemon that nestle perfectly into the buttery rich batter. A light and easy drizzle of lemon syrup, made from baked lemon slices, makes a simple bite feel like the warm, sunny promise of a new day.
Lemon-Curd Pound Cake
You can taste the joy of a new spring day in every bite of this colorful and ethereal creation by Zo Bakes. There are layers of tartness from the luxurious lemon curd, lemon zest, and pieces of baked lemon that nestle perfectly into the buttery rich batter. A light and easy drizzle of lemon syrup, made from baked lemon slices, makes a simple bite feel like the warm, sunny promise of a new day.
Total time: 180 minutes
Prep time: 105 minutes
Yields: 1 serving
Number of ingredients: 24
Total time: 180 minutes
Prep time: 105 minutes
Yields: 1 serving
Number of ingredients: 24
Ingredients:
- lemon-curd pound cake
- 2 Lemons, sliced 1⁄8 inch / 3mm thick, plus zest of
- 2 lemons
- Scraped seeds from 1 vanilla bean
- 1 cup simple syrup
- 3/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 2 eggs, at room temperature
- 4 egg yolks, at room temperature
- 2 cups, plus 2 Tablespoons cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup sour cream, at room temperature
- 1/2 cup lemon curd, recipe follows in directions
- lemon curd
- 6 egg yolks, at room temperature
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- zest of 2 lemons
- 1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into 8 pieces
- 1 pinch kosher salt
Nutrition:
- Calories: 0 calories
- Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 0 milligrams
- Carbohydrate: 0 grams
- Fiber: 0 grams
- Sugar: 0 grams
- Protein: 0 grams
- Preheat the oven to 325°F / 165°C. Generously grease a 9 by 4-inch / 23 by 10cm Pullman pan (or a 10 by 5-inch / 25 by 13cm loaf pan), then line it with greased parchment paper. Putting aside.
- Put the lemon slices and vanilla seeds in the bottom of a 9-inch / 23cm baking dish, pour the simple syrup over the top, and cover tightly with aluminum foil. Bake until the lemons are very soft, 40 to 45 minutes. Putting aside.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute. Turn the mixer speed to low; add the sugar, vanilla extract, lemon extract, and lemon zest to the butter; and mix until incorporated. Turn the speed to medium-high and beat until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.
- Turn the speed to medium-low and add the eggs and egg yolks, one at a time, beating just until combined. Scrape the bowl after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Sift to remove any lumps.
- Add one-third of the flour mixture to the butter mixture and mix on low speed, just until combined. Add half of the sour cream, mixing until incorporated. Repeat with another one-third flour, then the remaining sour cream, and finish with the final one-third flour, scraping the bowl and paddle after each addition.
- Fold the lemon curd into the batter. It’s okay if there are a few streaks of curd left throughout the batter. Scrape the batter into the prepared pan. Smooth the top and tap the pan on the counter several times to release excess air bubbles. Lay five baked lemon slices over the top of the batter. Set the pan on a baking sheet.
- Bake just until the top sets, about 45 minutes; the sliced lemons will have slipped beneath the surface. Lay another four lemon slices over the top and continue to bake until a tester comes out clean, 25 to 30 minutes more. As soon as you take the cake out of the oven, drizzle with 2 Tbsp of the lemon syrup from the baked lemons.
- Let the cake cool in the pan for 20 minutes, then remove from the pan and set on a wire rack to cool completely before serving.
- For the Lemon Curd: In a medium stainless-steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter, and salt. Put 1 inch / 2.5cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place the bowl with the lemon mixture over the simmering water. Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes; it will be the consistency of smooth pudding. If there are any lumps in the curd, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming. In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides. Set the container in the ice bath or place in the freezer until chilled, about 15 minutes, then transfer to the refrigerator for up to 5 days.
COOKING TIPS:
How long to bake lemon curd cake at 325?
Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes. Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake.
How do you make a lemon cake?
In a large bowl or food processor, mix together the flour, sugar, butter, eggs, and lemon curd. Combine in a balanced manner. Put into the dish you've made ready. Put the cake in the middle of the preheated oven and bake for 60 to 90 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, in a bowl mix together the lemon juice, sugar, and zest.
How do you make lemon curd?
Once you start cooking you'll soon realize how many delicious ways there are to use our tasty Lemon Curd. Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition.
Can lemon curd cake be baked in a muffin tin?
You can't go wrong with this simple and moist lemon curd cake. I also like to bake them in muffin tins so they can be easily transported in a lunchbox or taken on a picnic. Wrapped in aluminum foil and greaseproof paper, it will keep for a couple of days.
How To Make Lemon-Lime Pound Cake
Get more ideas and tips from our Test Kitchen: http://bit.ly/1lazqRfThis recipe is based on a classic
Southern
favorite called 7UP
Pound Cake
, which was crea
Lemon-Coconut Pound Cake
Garnish this vibrant
pound cake
with flaked coconut or, for a dressier look, curly shavings of coconut. A slice of this twist on the iconic
Southern
recipe w
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.
Total time: 95 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 8
Total time: 95 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 8
Ingredients:
- 5 ounces self-rising flour
- 4 ounces white sugar
- 1 stick unsalted butter
- 2 eggs, beaten
- 2 tablespoons lemon curd (heaped tablespoons)
- 2 tablespoons lemon juice
- 2 tablespoons superfine sugar
- 1 tablespoon lemon zest
Nutrition:
- Calories: 210.1 calories
- Carbohydrate: 27 g
- Cholesterol: 64.1 mg
- Fat: 10.5 g
- Fiber: 0.5 g
- Protein: 2.8 g
- Saturated Fat: 6.2 g
- Sodium: 195.7 mg
- Sugar: 16.1 g
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- 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.
Lemon Curd Pound Cake
Set the temperature to 350 degrees F. (175 degrees C). Prepare a baking sheet by lining it with parchment paper.
In a large bowl or food processor, mix together the flour, sugar, butter, eggs, and lemon curd. Combine in a balanced manner. Put into the dish you've made ready.
Put the cake in the middle of the preheated oven and bake for 60 to 90 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, in a bowl mix together the lemon juice, sugar, and zest.
Cake should rest in pan for 2–3 minutes to cool. Warm the cake and pour the lemon-sugar mixture over it to soak. Delay the cooking for about half an hour so it can cool down. Invert the cake onto a serving plate.
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American,Southern
Number of ingredients: 10
In a large bowl or food processor, mix together the flour, sugar, butter, eggs, and lemon curd. Combine in a balanced manner. Put into the dish you've made ready.
Put the cake in the middle of the preheated oven and bake for 60 to 90 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, in a bowl mix together the lemon juice, sugar, and zest.
Cake should rest in pan for 2–3 minutes to cool. Warm the cake and pour the lemon-sugar mixture over it to soak. Delay the cooking for about half an hour so it can cool down. Invert the cake onto a serving plate.
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American,Southern
Number of ingredients: 10
Ingredients:
- 1 cup butter (unsalted, softened 2 sticks)
- 2 cups granulated sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup lemon curd
Nutrition:
- Calories: 352 kcal
- Carbohydrate: 71 g
- Protein: 7 g
- Fat: 5 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 59 mg
- Sodium: 372 mg
- Fiber: 1 g
- Sugar: 47 g
- Unsaturated Fat: 2 g
- Serving Size: 1 serving
- Preheat oven to 350 degrees with the rack in the center. Prepare a 10 or 12 cup Bundt pan by generously spraying with cooking spray or coating with shortening and dusting with flour.
- Beat butter and sugar using an electric mixer for 3 to 5 minutes, until light and fluffy. The color of the butter will change when it has been beaten enough. Add the eggs, one at a time, and beat each in until well combined.
- Combine the flour, baking powder, and salt in a separate large mixing bowl. Add to the butter mixture, alternating with the milk, one third at a time, mixing on low until just combined. Do not overbeat. Stir in the lemon juice and lemon zest by hand.
- Pour the cake batter into the pan and smooth the top.
- Bake for 45-55 minutes until a cake tester inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully flip onto a wire cooling rack to cool for 20 minutes.
- Pour lemon curd on top on warm cake spreading gently with pastry brush or spatula.
Lemon Curd Cake
Put the oven rack in the middle of the oven and preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray or grease it with shortening and dust it with flour. The pan should hold 10 or 12 cups of batter.
Using an electric mixer, cream the butter and sugar together for three to five minutes, or until fluffy. When the butter has been beaten long enough, it will turn white. Put in the eggs one by one and mix them in thoroughly after adding them.
In a separate, large bowl, mix together the flour, baking powder, and salt. Mix on low until just combined, adding to the butter mixture in three additions spaced apart by additions of milk. Don't beat it to death. Manually incorporate the lemon juice and zest.
The cake batter should be poured into the pan and the top should be smoothed out.
Cook for 45–55 minutes, or until a cake tester inserted in the center comes out clean. After ten minutes, carefully invert the cake onto a cooling rack to finish cooling for another twenty.
Spread warm cake with lemon curd using a pastry brush or spatula.
Yields: 0 servings
Number of ingredients: 18
Using an electric mixer, cream the butter and sugar together for three to five minutes, or until fluffy. When the butter has been beaten long enough, it will turn white. Put in the eggs one by one and mix them in thoroughly after adding them.
In a separate, large bowl, mix together the flour, baking powder, and salt. Mix on low until just combined, adding to the butter mixture in three additions spaced apart by additions of milk. Don't beat it to death. Manually incorporate the lemon juice and zest.
The cake batter should be poured into the pan and the top should be smoothed out.
Cook for 45–55 minutes, or until a cake tester inserted in the center comes out clean. After ten minutes, carefully invert the cake onto a cooling rack to finish cooling for another twenty.
Spread warm cake with lemon curd using a pastry brush or spatula.
Yields: 0 servings
Number of ingredients: 18
Ingredients:
- ¾ cup unsalted butter, softened
- ¼ cup vegetable oil
- 2 cups sugar
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups unbleached cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk, room temperature
- Vanilla Buttercream (recipe follows)
- ¾ cup lemon curd
- Garnish: lemon slices
- 2 cups unsalted butter, softened
- ½ teaspoon kosher salt
- 1 (2-pound) package confectioners’ sugar
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
How to cook:
- Preheat oven to 350°. Line bottoms of 2 (9-inch) round cake pans with parchment paper and spray with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, sugar, and zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating until just combined after each addition, stopping to scrape sides of bowl as needed. Divide batter evenly between prepared pans, smoothing tops.
- Bake until a wooden pick inserted in centers comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
- Place one cake layer on a serving plate. Spread 1 cup Vanilla Buttercream on top. Place ¾ cup Vanilla Buttercream in a piping bag and cut a ½-inch opening at the tip. Pipe a border around the outside edge of cake (place any remaining buttercream back in the bowl). Spread lemon curd in an even layer on top of cake, inside the border. Top with remaining cake layer and spread remaining Vanilla Buttercream on top and sides of cake. Cover and refrigerate for at least 2 hours. Garnish with lemon slices, if desired.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at low speed until smooth. Slowly add confectioners’ sugar, 1 cup at a time, alternating with 1 tablespoon cream at a time, beating until smooth and fully combined. Increase mixer speed to medium, and beat until smooth and fluffy, about 1 minute. Add vanilla, and beat to combine.
Lemon Curd Pound Cake with Lemon Glaze
Turn on oven to 350 degrees. Prepare 2 (9-inch) round cake pans by spraying the bottoms with floured baking spray and lining them with parchment paper.
Cream butter, oil, sugar, and zest in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 to 4 minutes. Be sure to thoroughly mix after adding each egg. Cream in some vanilla.
Flour, baking powder, and salt should be mixed together in a medium bowl. Beat until just combined after each addition, stopping to scrape down the sides of the bowl as necessary, and gradually adding the flour mixture to the butter mixture. Spread the batter evenly across the bottoms of the pans you have prepared.
Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Set aside for 10 minutes to cool in pans. Take them out of the oven and put them on cooling racks.
Make sure to serve at least one cake layer per person. Use a cup of vanilla buttercream to cover the top. Fill a piping bag with three-quarters of a cup of Vanilla Buttercream and snip off a half-inch corner. Create a piping border around the cake's perimeter (place any remaining buttercream back in the bowl). Evenly coat the top of the cake with lemon curd, staying within the perimeter. Cover with the last cake layer and ice the top and sides with the rest of the Vanilla Buttercream. Refrigerate for at least two hours after covering. Slice a lemon over the top for decoration, if you like.
Mix the butter and salt together on low speed in the bowl of a stand mixer outfitted with the paddle attachment. As you beat, gradually add the confectioners' sugar, one cup at a time, alternating with one tablespoon of the cream. Boost the mixer to medium speed and beat for 1 minute, or until the mixture is smooth and fluffy. Be sure to incorporate the vanilla extract before serving.
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 13
Cream butter, oil, sugar, and zest in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 to 4 minutes. Be sure to thoroughly mix after adding each egg. Cream in some vanilla.
Flour, baking powder, and salt should be mixed together in a medium bowl. Beat until just combined after each addition, stopping to scrape down the sides of the bowl as necessary, and gradually adding the flour mixture to the butter mixture. Spread the batter evenly across the bottoms of the pans you have prepared.
Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Set aside for 10 minutes to cool in pans. Take them out of the oven and put them on cooling racks.
Make sure to serve at least one cake layer per person. Use a cup of vanilla buttercream to cover the top. Fill a piping bag with three-quarters of a cup of Vanilla Buttercream and snip off a half-inch corner. Create a piping border around the cake's perimeter (place any remaining buttercream back in the bowl). Evenly coat the top of the cake with lemon curd, staying within the perimeter. Cover with the last cake layer and ice the top and sides with the rest of the Vanilla Buttercream. Refrigerate for at least two hours after covering. Slice a lemon over the top for decoration, if you like.
Mix the butter and salt together on low speed in the bowl of a stand mixer outfitted with the paddle attachment. As you beat, gradually add the confectioners' sugar, one cup at a time, alternating with one tablespoon of the cream. Boost the mixer to medium speed and beat for 1 minute, or until the mixture is smooth and fluffy. Be sure to incorporate the vanilla extract before serving.
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
- 2 eggs
- 3/4 cup milk
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut oil, melted into a liquid
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups flour
- 1/2 cup lemon curd
- Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
How to cook:
- 1. Preheat your oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray. Cut a strip of parchment paper to fit in the bottom of the loaf pan and have overhang that acts like little handles over the side of the loaf pan. Set the pan aside.
- 2. In a mixer, whisk together the eggs, milk, sugar, lemon zest and vanilla until smooth. Slowly pour in the coconut oil, continue whisking until combined.
- 3. Add in the baking powder and salt and mix until combined. Finally stir in the flour until just mixed in. The batter will be slightly lumpy.
- 4. Spread 3/4 of the batter into the loaf pan. Drizzle 1/2 of the lemon curd on top of the batter. Top with the remaining batter and then the rest of the curd.
- 5. Using a butter knife swirl the curd into the batter. Bake for 45-50 minutes until a tooth pick inserted into the center comes out clean.
- 6. Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
- Glaze Directions
- 1. Whisk powdered sugar and lemon juice together until combined and smooth. Drizzle over the warm pound cake. Let drizzle set then serve.