Easy Lemon Curd Pound Cake

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Description

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.

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. Combine flour
  3. sugar
  4. butter
  5. eggs
  6. and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
  7. Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean
  8. 60 to 90 minutes.
  9. Blend lemon juice
  10. white sugar
  11. and lemon zest together in a bowl while cake is baking.
  12. Let cake cool in the pan
  13. 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool
  14. about 30 minutes. Turn cake out of the pan.

Prep Time: 5 mins

Cook Time: 1 hr

Total Time: 1 hr 35 mins

Servings: 10

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