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Lemon Curd Loaf Cake Recipe

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★★★★★

4.9 from 68 reviews

This delightful Curd Loaf Cake combines the tangy brightness of lemon curd with a moist, tender crumb. Perfect for an afternoon tea or a refreshing dessert, this loaf cake features a generous swirl of lemon curd throughout the batter and a simple lemon glaze on top for an extra citrusy finish.

Ingredients

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Cake Batter

  • 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

Lemon Curd Swirl and Glaze

  • 1/2 cup lemon curd
  • 1/2 cup powdered sugar
  • 1 Tablespoon fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F and either spray an 8×4-inch loaf pan with baking spray or grease and flour the pan to ensure the cake doesn’t stick.
  2. Mix Sugar and Lemon Zest: In a mixing bowl or stand mixer, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture resembles wet sand, which helps release the oils from the zest.
  3. Add Wet Ingredients: Add the sour cream, lemon juice, eggs, and vegetable oil to the sugar and zest mixture. Mix on low speed just until everything is combined and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix only until just combined to keep the batter tender and avoid overmixing.
  6. Layer Batter and Lemon Curd: Pour about two-thirds of the batter into your prepared loaf pan. Spoon half of the lemon curd (1/4 cup) in dollops over the batter, then add the remaining batter on top, followed by the remaining lemon curd dollops.
  7. Swirl Lemon Curd: Use a knife to gently swirl the lemon curd throughout the batter to create a marbled effect without fully mixing it in.
  8. Bake: Place the loaf pan in the oven and bake for approximately 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the pan for about 15 minutes. Then, run a knife along the edges to loosen the cake and transfer it to a wire rack or serving plate.
  10. Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle or brush this glaze over the cooled cake and let it set completely before slicing and serving.

Notes

  • Use room temperature eggs for better incorporation into the batter.
  • If you prefer a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
  • Make sure not to overmix the batter once the dry ingredients are added to maintain a tender cake texture.
  • This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • For an even more decorative touch, sprinkle extra lemon zest over the glaze once applied.

Keywords: lemon loaf cake, curd loaf cake, lemon curd cake, lemon dessert, easy loaf cake, lemon cake with glaze

Find it online: https://todayquickmeals.com/lemon-curd-loaf-cake-recipe/