Lemon Curd Cake
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Lemon Curd Cake
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This delectable Lemon Curd Cake is perfect for brunch, afternoon tea, evening dessert or any time you want a tangy, sweet treat!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 3 large eggs room temperature
- 12 ounces lemon curd divided
- Confectioners' sugar for dusting optional
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Instructions
- Preheat oven to 350°F. In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the sugar, butter, and vanilla until well combined.
- Add the eggs one at a time, beating well after each addition, then mix in half of the lemon curd.
- Fold in the flour mixture until just blended.
- Pour batter into a greased 8-inch round cake pan. Drop teaspoons of remaining lemon curd randomly over the top.
- Place cake pan on a baking sheet to prevent any spilling during baking (the cake will rise and then shrink).
- Bake for 38-42 minutes or until the cake is golden but still barely jiggly in the center where the curd is.
- Let the cake cool in the pan, then dust with confectioners' sugar if desired.
Nutrition Information
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Calories
405kcal
(20%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
266mg
(11%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
497IU
(10%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 266mg | 11% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 497IU | 10% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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