Lemon Curd Loaf Cake
July 08, 2020
"This cake is from Elizabeth Waterson. This lemon cake is swirled with lemon curd all throughout for an extra tangy sweet dessert! Use homemade or store-bought lemon curd!"
- Serving Size: 1 (147.2 g)
- Calories 465.8
- Total Fat - 20.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 83.1 mg
- Sodium - 240.3 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 3 g
- Sugars - 51.1 g
- Protein - 6.2 g
- Calcium - 100.7 mg
- Iron - 1.4 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.1 mg
Preheat oven to 350F/180C and grease a 9X5 loaf pan.
In a medium bowl combine flour, baking powder, and salt; set aside.
In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.
Add the butter and mix for 3-4 minutes, so it's nice and fluffy; add the oil and mix for another minute or two.
Next, add the eggs one at a time.
Mix in lemon juice (mixture may look curdled, that is totally fine); add the Greek yogurt, mix to combine and gently fold in the dry mixture.
Place 1/3 of lemon loaf batter in the prepared pan and place 1/3 of lemon curd in dollops on top, use a butter knife to slightly swirl the curd being careful not to let it touch the sides of the pan as it can burn, repeat two more times ending with lemon curd.
Bake for 30-40 minutes then place a piece of foil on top to prevent the lemon curd from turning too dark and bake for an addition 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cool on wire rack for at least 30 minutes before inverting out of the pan, carefully flip right side up and let cool for an additional 30 minutes before starting glaze.
While cake is cooling prepare lemon glaze.
In a bowl combine powdered sugar, lemon juice, lemon zest and, heavy cream.
Drizzle on top of the cake when it is completely cool.
Store cake in an airtight container and store in fridge to last longer.
Tips & Variations
No special items needed.