Lemon Curd Cake – deliciously tangy, buttery and moist lemon loaf cake using lemon curd in the batter. Super easy to make all in one bowl!
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One can never have too many lemon cake recipes and this easy Lemon Curd Cake is easily one of the best (if I say so myself).
I often buy a jar of lemon curd (Bonne Mamman and Yeo Valley are favourites) to use in my pavlovas and usually end up using only a few spoonfuls. This lemon loaf is a great way to use any leftover lemon curd!
The curd adds lots of wonderful tangy lemon flavour while at the same time enriching the sponge. It tastes delicious on its own or with some glaze as I have done here.
This such a gorgeous loaf cake to enjoy with a cup of tea and and perfect for catching up with a friend over slice (or two).
This is a sturdier and more dense-textured cake than my Lemon Drizzle Loaf Cake with a slightly more buttery – yet still lemony – flavour.
This easy all-in-one cake needs just a bowl and an electric hand mixer. For best results use digital scales to measure the ingredients.
HOW TO MAKE LEMON CURD CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Measure the sugar into a mixing bowl (or the bowl of your stand mixer) and then add the lemon zest (a Microplane zester is essential!), softened butter and eggs. Beat together with an electric hand mixer for about a minute until light and fluffy.
STEP 2 Add the lemon curd and beat it in, scraping the bowl halfway through.
STEP 3 Add the self raising flour and mix into the batter until it is completely smooth.
STEP 4 Spoon the batter into a lined loaf tin and level. Bake for about an hour or until the cake is well risen and firm to the touch. A skewer inserted in the centre should come out clean. Cool on a wire rack.
STEP 5 Mix the ingredients for the glaze together in a bowl and spread over the cooled cake. Decorate with lemon slices or leave plain. Slice and enjoy!
STORING AND FREEZING
This lemon curd loaf keeps well in a cake container at room temperature for a few days. In fact the flavour becomes more intense after a day or two!
You can also freeze the unglazed cake, whole or in slices for up to three months, covered in a layer of clingfilm and foil. You can thaw in the fridge or at room temperature.
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Easy Lemon Curd Cake
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
- 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.
- 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.