Lemon Curd Pound Cake Recipes

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

LEMON CURD POUND CAKE

Steps:

• 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.

EARL GREY POUND CAKE WITH LEMON CURD

Steps:

• Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
• In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
• Add granulated sugar; continue beating 5 minutes.
• Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
• Beat in vanilla (Mixture may appear curdled).
• Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
• Spoon batter into prepared pans, filling two-thirds full.
• Bake 25 minutes or until pick inserted near center comes out clean.
• Cool in pans on racks 10 minutes.
• Remove; cool on racks.
• TO FINISH:.
• Split cakes in half. Place tops on plates upside down; spread with curd.
• Add bottoms to creat a proper looking bundt cake.
• Sprinkle powdered sugar.
• *TIP:.
• For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).