Bright and tart lemon curd is the perfect complement to a sweet, buttery pound cake. (You can use homemade lemon curd or a jar of store-bought.) This recipe combines fresh juice and zest with a classic pound cake recipe, then tops it off with a simple glaze.
Table of contents
❤️ Why you’ll love this recipe
- Delicious! The flavors of lemon and butter come together perfectly in this cake.
- Easy. This is an easy recipe that anyone can make
- Classic Pound cake is a classic dessert that you can take anywhere and make everyone happy.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this dessert:
- all-purpose flour
- baking powder
- lemon zest
- lemon juice
- lemon curd
- Bundt or tube pan
- Large mixing bowl
- plenty of non-stick spray (look for one with flour added, like Pam for bakers)
Step One: Prepare the pan and make the batter
Preheat your oven to 350°F with the rack in the center. Using a 10 or 12 cup Bundt pan, spray it with cooking oil or cover it with shortening and flour.
For 3 to 5 minutes, using an electric mixer, cream the butter and sugar until light and fluffy. Add one egg at a time and beat after each addition until well combined. When the butter has been beaten enough, it will become lighter in color.
In a separate large mixing bowl, combine the flour, baking powder, and salt. Add one-third of the butter mixture to the flour mixture, alternating with one-third of the milk and mixing on low until just combined. Do not overbeat. Stir in the lemon juice and zest.
Step Two: Bake the cake
Fill the pan with cake batter and smooth it out.
Allow the cake to cool completely on a wire rack before removing it from the pan. Bake for 45-55 minutes, or until a cake tester inserted into the center comes out clean.
Step three: cool and glaze
After 10 minutes, carefully remove the cake from the pan and place it on a wire cooling rack to cool for 20 minutes more.
Spread the lemon curd gently with a pastry brush or spatula on a warm cake.
🥫 Storage instructions
Pound cake will keep well at room temperature, covered for about three days. In fact, it’s ofter better on day two! For more extended storage, allow it to fully cool and wrap it tightly. Freeze for up to one month.
You can freeze the whole cake or slice it up and freeze individual pieces. Just let the slice defrost on the counter when you need a little snack.
No worries. You can leave the lemon out of the cake batter.
👩🏻🍳 Expert tips
- Use room temperature ingredients! Your butter won’t cream well unless it’s slightly softened. Even your eggs should be at room temperature.
- Be generous with the non-stick spray! You don’t want your cake to stick, so make sure you use enough.
- Do not overbeat the batter! Overbeating will make your cake tough.
📘 Related Recipes
- When berries are in season, this blackberry Bundt cake is just the thing to make.
- Try this variation with coconut and a pretty icing if you love lemony cakes.
- Caramel bundt cake is an excellent choice for anyone who really loves sweets.
🍽 Serve it with
Having a springtime get-together? Serve these alongside the cake:
- Prosecco Sangria with Berries
- Grilled Chicken rubber with Prairie Dust Seasoning
- Creamed Spinach
- Cast Iron Mac and Cheese
📖 Here’s the recipe
- 10-12 cup Bundt or tube pan
- 1 cup butter unsalted, softened 2 sticks
- 2 cups granulated sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup lemon curd
- Preheat oven to 350 degrees with the rack in the center. Prepare a 10 or 12 cup Bundt pan by generously spraying with cooking spray or coating with shortening and dusting with flour.
- Beat butter and sugar using an electric mixer for 3 to 5 minutes, until light and fluffy. The color of the butter will change when it has been beaten enough. Add the eggs, one at a time, and beat each in until well combined.
- Combine the flour, baking powder, and salt in a separate large mixing bowl. Add to the butter mixture, alternating with the milk, one third at a time, mixing on low until just combined. Do not overbeat. Stir in the lemon juice and lemon zest by hand.
- Pour the cake batter into the pan and smooth the top.
- Bake for 45-55 minutes until a cake tester inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully flip onto a wire cooling rack to cool for 20 minutes.
- Pour lemon curd on top on warm cake spreading gently with pastry brush or spatula.
The perfect summer dessert recipe, this simple pound cake is fantastic. I hope you enjoy it as much as I do! Who could resist the tart flavor of lemon curd mixed with sweet buttery cake?