Lemon Curd Cake
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 9 x 5 inch loaf pan
- parchment paper, for easy removal from pan
Ingredients
- 1½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups sugar
- 2 lemons (zest and juice, divided) see notes
- ½ cup butter, softened, room temperature
- 4 Tbsp vegetable oil
- 3 eggs
- ½ cup sour cream
- ¾ cup lemon curd, divided
Instructions
- Preheat oven to 350°F
- Line a 9 x 5 inch loaf pan with parchment, or grease the pan well.
- In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Add sugar and lemon zest to a large bowl, and using a mixer, beat on low for 2 to 3 minutes. (this infuses the sugar with lemon for a stronger taste)
- Beat butter and oil in to the sugar and zest.
- Add eggs, one at a time, beating after each addition.
- Stir in lemon juice and sour cream.
- Mix in flour mixture until smooth and creamy.
- Pour half the batter into prepared pan.
- Top with ½ cup of the lemon curd
- Pour remaining batter over the lemon curd
- Spoon the ¼ cup lemon curd on top of the batter and using a knife, swirl the lemon curd over the top of the loaf in any pattern you would like. ( I use an S pattern)
- Bake in preheated oven for 40-50 minutes. If the loaf starts to brown too much, cover with foil for last 10- 15 minutes.
- Allow to cool in the pan for 10-15 minutes
- Remove from pan and finish cooling for 30 to 40 minutes before cutting.
- Store leftover cake in the fridge in an air-tight container or wrapped in plastic wrap.
Notes
Lemons:
Zest the lemons into the sugar. You will need about 2 tablespoons of zest, more is ok and will add even more flavour.
Juice the lemons after zesting. About 3 tablespoons are needed for this recipe.