Easy Lemon Curd Pound Cake
Description
A simple lemon-sugar glazes soaks through this ultra-moist, super easy cake that balances zesty, sharp lemon flavors with creamy lemon curd.
Ingredients
•
5 ounces self-rising flour
•
4 ounces white sugar
•
1 stick unsalted butter
•
2 eggs, beaten
•
2 tablespoons lemon curd (heaped tablespoons)
•
2 tablespoons lemon juice
•
2 tablespoons superfine sugar
•
1 tablespoon lemon zest
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2
Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
3
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.
4
Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
5
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.