Easy Lemon Curd Pound Cake

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.

• Preparation Time: 5 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 5 mins
• Calories: 210 Calories

Ingredients

• 1 tablespoon lemon zest
• 2 eggs, beaten
• 2 tablespoons lemon juice
• 4 ounces white sugar
• 2 tablespoons superfine sugar
• 1 stick unsalted butter
• 5 ounces self-rising flour
• 2 tablespoons lemon curd (heaped tablespoons)

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.