Medium French Dessert Lunch

Easy Lemon Curd Pound Cake

Name: Easy Lemon Curd Pound Cake
Prep time: 16 min
Cook time: 37 min
Total time: 53 min
Yield: 4 servings
Cuisine: French
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

Total Time

53 min

16m prep · 37m cook

Servings

4 people

Rating

—

Difficulty

Medium

77 views

Halal Kosher Vegetarian Nut Free Eggs Bake Nut-Free Dessert Fried sweet savory sugary european greek middle eastern region halal kosher sour plant_based drink bread french main

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.

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

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2

Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
3

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.
4

Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
5

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.