Description
Lemon Curd Loaf Cake is a delightful dessert that combines the zesty flavors of lemon with a moist and fluffy loaf. This cake features a luscious ribbon of lemon curd running through it, topped with a tangy lemon glaze. Perfect for tea time or any occasion, this recipe is sure to impress with its bright citrus notes and tender crumb. Enjoy it fresh or toasted for a warm treat that brightens any day. Ideal for sharing, it serves eight slices of sunshine.
Ingredients
- 188 grams (1 ½ cup) All-Purpose Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 200 grams (1 Cup) Granulated Sugar
- 2 Tablespoons Lemon Zest (Roughly 2 medium lemons)
- 4oz (½ Cup) Unsalted Butter, at room temp
- 2oz (¼ Cup) Vegetable Oil
- 2 Large Eggs, at room temp
- 3 Tablespoons Fresh Lemon Juice
- 4oz (½ cup) Greek Yogurt or Sour Cream
- 4oz (½ cup) Lemon Curd
- 125 grams (1 Cup) powdered sugar, sifted
- 3 Tablespoons lemon juice
- 1 Teaspoon Lemon Zest
- Splash of Cream
Instructions
- Preheat oven to 350F/180C and grease a 9×5 loaf pan.
- In a medium bowl combine flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer combine sugar and lemon zest for 3-4 minutes.
- Add the butter and mix for 3-4 minutes until nice and fluffy. Then add the oil and mix for another minute or two.
- Add the eggs one at a time. Mix in lemon juice. Add the Greek yogurt, mix to combine. Gently fold in the dry mixture.
- Place one third of the lemon loaf batter in the prepared pan and place one third of the lemon curd in dollops on top. Use a butter knife to slightly swirl the curd, repeat two more times ending with lemon curd on top.
- Bake for 30-40 minutes then place a piece of foil on top to prevent the lemon curd from turning dark, bake for an additional 10-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for at least 30 minutes before inverting out of the pan, then let cool for an additional 30 minutes before starting the glaze.
- For the glaze: combine powdered sugar, lemon juice, lemon zest and heavy cream. Drizzle on top when completely cool.
Notes
For different flavors, consider substituting lime or orange zest for a citrus twist. This loaf can be made ahead and stored in an airtight container at room temperature for up to 2 days, or refrigerated for a week. The unglazed cake freezes well for up to three months. If the batter is too thick, incorporate a bit more yogurt. Ensure the cake fully cools before glazing to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg