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!
Post may contain affiliate links. For more information, check my disclosure
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. Bake in a small 1lb Loaf Tin.
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 small loaf tin (450g /1 lb) 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.
- YOU MAY ALSO LIKE…
- Easy Lemon Drizzle Loaf Cake – Only 5 Ingredients!
- Lemon Courgette Cake With Cream Cheese Glaze
- Round Lemon Drizzle Cake
- Gin and Tonic Cupcakes
HAVE YOU MADE MY LEMON CURD CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Easy Lemon Curd Cake
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
- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 1 pound / 450g loaf tin 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.
Video
Notes
- 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.
Caroline Crosby says
This seemed to be such a beautiful batter, so smooth! But, despite putting it in a 2lb tin, it completely overflowed. It left my oven in a sorry state. Could this be done in two 8 inch sandwich tins? It smelt divine, but after 40 mins it was still liquid, completely dark and crusted on the tin and greatly overflowed in the oven. Fab batter, just not sure what went wrong?!
Lucy Parissi says
Oh dear that’s not great is it. I am very sorry about your oven. I am at a complete loss as to what went wrong as the cake rose very evenly when I baked it. I can only think maybe the lemon curd was different to the one I used? I don’t think this would be a good candidate for a round cake as the texture is very much that of a pound cake. I will bake this again to double check what could have gone sideways and get back to you!