Lemon Curd Pound Cake

bundt cake topped with lemon curd glaze on white plate

Print Recipe

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

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American, Southern

Keyword: lemon curd pound cake, Spring

Servings: slices

Calories: 352kcal

Author: Katie

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.

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