Introduction

This Curd Loaf Cake is a delightful treat bursting with bright lemon flavor and a tender crumb. Swirled with luscious lemon curd and topped with a simple lemon glaze, it’s perfect for teatime or a light dessert. Its balance of tangy and sweet makes it an irresistible favorite.

Two slices of yellow pound cake with a soft, crumbly texture are stacked slightly off-center on a white plate. The top slice shows a light golden crust on the edges with a moist, pale yellow inside full of tiny air holes. A thin layer of white glaze is visible near the edges between the slices. The plate rests on a folded blue and white checkered cloth, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
1 1/2 tablespoons lemon zest
1/3 cup sour cream
3 tablespoons lemon juice
2 eggs
2/3 cup vegetable oil
1 3/4 cups cake flour (can also use all-purpose flour)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup lemon curd
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8×4″ loaf pan by spraying it with baking spray or greasing and flouring the pan.
Step 2: In a mixing bowl or stand mixer bowl, mix together the granulated sugar and lemon zest using your fingers until the texture resembles wet sand. This helps release the lemon oils for more flavor.
Step 3: Add sour cream, lemon juice, eggs, and vegetable oil to the sugar mixture. Mix on low speed until all ingredients are well combined.
Step 4: In a separate small bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep the cake tender.
Step 6: Pour about two-thirds of the batter into the prepared loaf pan. Dollop half of the lemon curd (1/4 cup) evenly over the batter. Spoon the remaining batter over the curd, then add the rest of the lemon curd in dollops on top.
Step 7: Use a knife to gently swirl the lemon curd through the batter, creating pretty marble patterns without fully blending.
Step 8: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
Step 9: Allow the cake to cool in the pan for about 15 minutes. Run a knife around the edges to loosen it, then transfer the loaf to a wire rack or serving plate.
Step 10: Whisk the powdered sugar and fresh lemon juice in a small bowl to make a glaze. Drizzle or brush the glaze over the warm cake, then let it cool completely before slicing and serving.

Tips & Variations

For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
Swap sour cream for Greek yogurt if you prefer a slightly tangier taste.
Use homemade lemon curd for the best flavor, or choose a good-quality store-bought version for convenience.
If you like, add a handful of poppy seeds to the dry ingredients for a delightful texture.

Storage

Store the loaf cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly in plastic wrap and foil for up to 2 months. Thaw frozen cake overnight in the refrigerator and bring to room temperature before serving. The glaze may soften when refrigerated but remains delicious.

How to Serve

A loaf cake with three visible slices placed in front of it is shown on a white marbled surface. The cake is golden brown on the outside, with a moist, light yellow inside filled with dark purple blueberries evenly spread throughout. The top of the loaf is covered with a white icing glaze that looks slightly shiny and flows slightly down the sides. Thin lemon peel curls decorate the icing, adding bright yellow color and texture. Scattered fresh blueberries and lemon wedges surround the cake. The overall setting is bright and natural. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour can be used as a substitute. The texture will be slightly denser but still tender and delicious.

What can I do if I don’t have lemon curd?

If lemon curd isn’t available, you can make a simple lemon jam or omit it altogether. The cake will still have lovely lemon flavor from the zest and juice.