Lemon Curd Pound Cake
A moist and tender pound cake with lemon flavor throughout and a tart lemon curd glaze.
Servings: 12 slices
Calories: 352kcal
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