Easy Lemon Curd Cake
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4.3
114 reviews
Good
Easy Lemon Curd Cake
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Lemon Curd Cake – deliciously tangy, buttery and moist lemon loaf cake which uses lemon curd in the batter. This easy cake stays fresh for days!
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Ingredients
FOR THE CAKE
- 250 g (1 ¼ cups) caster sugar (superfine sugar)
- 1 lemon zest only
- 226 g (1 cup) softened unsalted butter or margarine (Stork)
- 3 large eggs
- 80 g (⅓ cup) lemon curd
- 260 g (2 cups) self raising flour
FOR THE GLAZE
- 100 g (scant 1 cup) icing sugar or as needed
- 2 tbsp lemon curd
- 1 lemon juice only
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Instructions
- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2lb (900g) loaf tin (see notes) with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Beat the sugar, zest, butter and eggs together until light and fluffy.
- Add the lemon curd and beat it in until combined. Use a spatula to scrape around the sides and bottom of the bowl.
- Add the flour and beat until batter is completely smooth.
- Spoon the cake batter into the prepared cake tin and level. Bake for 60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
- Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
- Mix together the ingredients of the glaze in a bowl, adding as much icing sugar as needed to create a fairly thick glaze which drops slowly off a spoon.
- Spread the glaze over the cooled cake. Decorate with lemon zest, candied peel or fresh flowers.
Notes
- I used a small (450g) loaf tin without any problems however some readers experienced issues with this size. I would advise using a 2lb /900g loaf tin to avoid any issues.
- You can use store-bought or homemade lemon curd in this recipe. I used Bonne Mamman branded curd.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Use a microplane to zest the lemons.
- Make sure the self raising flour is fresh.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
- You can use store-bought or homemade lemon curd in this recipe. I used Bonne Mamman branded curd.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Use a microplane to zest the lemons.
- Make sure the self raising flour is fresh.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
200mg
(8%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
757IU
(15%)
Vitamin C
10mg
(11%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 200mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
114 reviews
Good
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