From-Scratch Lemon Curd Pound Cake

A moist and tender pound cake with lemon flavor throughout and a tart lemon curd glaze.

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.

bundt cake with lemon slices next to it and hand reaching for a piece

Let’s make lemon curd pound cake

This is an easy recipe, especially if you have a stand mixer to help you cream the butter and sugar. The only thing to watch out for is sticking: be sure to spray your cake pan very generously.

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.

What you’ll need

marble counter with butter, eggs, lemon zest, milk, flour, and lemon curd
  • butter
  • sugar
  • eggs
  • all-purpose flour
  • milk
  • salt
  • baking powder
  •  lemon zest
  • lemon juice
  • lemon curd
  • Bundt or tube pan
  • plenty of non-stick spray (look for one with flour added, like Pam for bakers)

Step by step

Prepare the pan and make the batter

bundt pan heavily sprayed with cooking spray and mixing bowl of 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.

Bake the cake

image of batter in pan and fully baked cakke

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.

Cool and glaze

cake on cooling rack with lemon glaze poured on top

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.

Tips for success

  • 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.

Storage tips

Pound cake will keep well at room temperature, covered for about three days. 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.

More classic pound cakes you’ll love

slices of cake with yellow shiny glaze

Recipe for lemon curd pound cake

bundt cake topped with lemon curd glaze on white plate
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Lemon Curd Pound Cake

Print Recipe
A moist and tender pound cake with lemon flavor throughout and a tart lemon curd glaze.
Prep Time:30 mins
Cook Time:45 mins
Total Time:1 hr 15 mins
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Equipment

  • 10-12 cup Bundt or tube pan

Ingredients

  • 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

Instructions

  • 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.

Notes

Pound cake will keep well at room temperature, covered for about 3 days.  For longer storage, allow it to fully cool and wrap it tightly.  Freeze for up to one month.

Nutrition

Calories: 352kcal | Carbohydrates: 71g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 372mg | Potassium: 114mg | Fiber: 1g | Sugar: 47g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Course: Dessert
Cuisine: American, Southern
Keyword: lemon curd pound cake, spring pound cake
Servings: 12 slices
Calories: 352kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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?

By on April 7th, 2022

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