Easy Lemon Curd Cake

4.20 from 41 votes

Lemon Curd Cake – deliciously tangy, buttery and moist lemon loaf cake which uses lemon curd in the batter. This easy cake stays fresh for days!

Prep Time10

Cook Time1

Total Time1 10

Course: Breads & Loaf Cakes

Cuisine: British

Keyword: Lemon Curd Cake, Lemon Curd Loaf

Servings: slices

Calories: 369kcal

Preheat the oven to 350°F / 180° or 325°F / 160°C if using fan forced setting. Line a 2lb (900g) loaf tin with baking 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.
1 ¼ cups (250g) sugar , 1 tbsp lemon zest, 1 cup (225g) softened unsalted butter , 3 large eggs
Add the lemon curd and beat it in until combined. Use a spatula to scrape around the sides and bottom of the bowl.
⅓ cups (80g) lemon curd
Add the flour and beat until batter is completely smooth.
2 cups + 1 ½ tbsp (260g) self-rising flour
Spoon the 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 center 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.
1 cup (100g) sugar, 2 tbsp lemon curd, 1 lemon
Spread the glaze over the cooled cake. Decorate with lemon zest, candied peel or fresh flowers.

I used a small (450g) loaf tin without any problems however some readers experienced issues with this size. I would advise using a 2lb /900g loaf tin to avoid any issues.
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.