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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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 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.
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.
Grahame says
I followed the recipe to the letter and set my over at 160 fan and put the timer on for 55 minutes baking time. I found the cake was slightly overbaked but not quite cooked in the middle because it sunk slightly once it was out of the oven. I think it needed a lower cooking temperature, perhaps 150 fan oven setting for sixty minutes. The cake definitely needs the icing. I’ll give it another go.
Julie says
mmm… I’ve just made this and sadly the cake batter overflowed.
I made a few holes in the top a few mins before the hour was up to help speed up the correct texture although there is still a slight dip in the middle with burnt edges.
I had to loosen the cake to get out of the tin and has now formed a top hat.
Personally, I think there is too much of the ingredients for the size of tin and so I’ll try again and reduce. The efficiency of my oven was spot on.
Lucy Parissi says
Hi Julie, I think the variability of the lemon curd in terms of how thick it is etc. adds a bit of an unpredictable element. Maybe try a larger size loaf pan
Lynne says
Mine also spilled out of the 2lb loaf pan and sunk in the oven , Just glad I didn’t make the glaze.
A waste of good ingredients, sorry but your quantities in the recipe must be incorrect.
Lucy Parissi says
Hi Lynne, I apologise it did not work for you but the recipe has been tested by me and other readers have made it successfully. I think the type of lemon curd used may have some bearing on the outcome. If the cake is not cooked through in the middle you can tent it with foil and contrinue to bake it.
Hetty says
Yep mine sank in the middle too?
Lucy Parissi says
Sorry hear that Hetty. Maybe it needed a little longer in the oven?
Dianne says
I love the flavor of this cake, but every time I’ve made it the cake sinks in the middle. I’ve tried 3 different pans: A large silicone loaf pan, a small silicone loaf pan, and a small non-stick metal loaf pan. I’ve tried 2 different lemon curds, yours and another. I’ve tried the suggested sugar and just regular sugar. Nothing solved the problem. How do you keep yours from sinking in the middle? I found that the batter is really dense, not pour-able like most cake batters. Is it supposed to be that way? Also, I couldn’t find the loaf pan liner and the sides and bottom of the cakes have been very dark after cooking 55-60 minutes. Any idea where I can get the liners?
Lucy Parissi says
That sounds so odd and I can only think it has something to do with your oven?
A metal small loaf pan is ideal for this.
Loaf lines are available on Amazon but you can also use parchment paper. Let me have another read of the recipe to try and pinpoint any other potential issues
Lucy Parissi says
I just had another read and I am none the wiser. Can you let me know if you are using scales or cups?
It makes no sense for the batter to both be incredibly thick and be sinking in the middle.
Is the self raising flour fresh? Are the ingredients well mixed? Sometimes lowering the oven heat by 10 degrees and baking for slightly longer can help solve the browning issue.
Samantha says
I’ve just come across this recipe and have had the same issue of the cake sinking in the middle. measured by scale, metal loaf tin with parchment – I used margarine rather than butter so not sure if that’s caused the issue for me
Lucy Parissi says
Also I have several other Lemon drizzle cake recipes here, including an easy loaf pan one xx
Jane says
After reading you’re feedback I’m using Mary berry drizzle ingredients and added lemon curd gonna make the icing thought for the best thanks you for you giving me heads up
Eva says
Very very thick batter!! I used 3 large eggs maybe one more?
Simone says
Can I put raspberries in the cake
Lucy Parissi says
Fresh raspberries tend to release a bit of water but you can try. Toss them in some flour first and fold in gently otherwise they will “bleed” into the batter. Take a look at this recipe for further instructions https://www.supergoldenbakes.com/white-chocolate-raspberry-loaf-cake/
Tamsin says
WOW made in a sandwich tin with cake liner inside. Yes it did rise, fortunately not over the top 🙂 has sunk a little in the middle on cooling. It smells scrum my, just about to add the lemon drizzle icing. Def’ use this recipe again 2 hours later… Taste test 10/10
Lucy Parissi says
Glad you liked it!
lillian potter says
I made my own lemon curd and thought I’d look for a recipe to use it in so found this one. I have just baked this cake and it has come out perfect, lovely recipe thanks
Naomi says
Cake turned out well. I used 120gms sugar and still very sweet.
Lemon topping a bit runny so added 50 gms more of icing sugar
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!
Aaron Smith says
I might be able to help here, I had the same issue at first. Til the last 5 mins the cake was still liquid. I pierced the top layer allowing the steam to escape and the cake was baked after 5-10mins.
Perhaps preventing the crust/allowing the steam to escape sooner will help the cake bake normally.