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Easy Lemon Curd Cake

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!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 slices
Calories: 369 kcal
Course: Bread
Cuisine: British

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

Instructions

    Cup of Yum
  1. 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.
  2. Beat the sugar, zest, butter and eggs together until light and fluffy.
  3. Add the lemon curd and beat it in until combined. Use a spatula to scrape around the sides and bottom of the bowl.
  4. Add the flour and beat until batter is completely smooth.
  5. 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.
  6. Use the paper to lift the cake out of the tin and leave the cake to cool on a wire rack.
  7. 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.
  8. 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

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

% 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.