Easy Lemon Curd Pound Cake The Best Recipes

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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."

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 :

Prep : 5M	Cook : 10M	Ready in : 1H35M

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• 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.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• 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.

Notes :

• Feel free to substitute margarine for butter, if desired.
• This recipe can be used to make cupcakes as well (makes about 16 to 18 cupcakes). Reduce baking time for cupcakes to about 45 minutes.

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