Lemon curd cake
Lemon curd cake features a tangy lemon flavor paired with a moist cake texture, topped with a sweet lemon glaze. This simple recipe is perfect for impressing guests with its vibrant taste and easy preparation.
Cook time 30 min
Prep time 25 min
Ingredients:
1/4 cup butter1/2 cup sugar
1 egg
2 tbsp lemon zest
1 cup all-purpose white wheat flour
1 tsp baking powder
1/3 cup milk (1% fat)
1 cup powdered sugar
1/3 cup lemon juice
Lemon curd cake is a delightful dessert that combines the tangy flavor of lemon with the sweetness of a moist cake. It's perfect for any occasion and will impress your guests with its vibrant flavors and beautiful presentation. This recipe is easy to follow and requires simple ingredients that you likely already have in your pantry.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or a hand whisk until the mixture is light and fluffy.
Crack the egg into the bowl and add the lemon zest. Continue to beat until the mixture is well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing it out with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the lemon glaze. In a small bowl, mix together the powdered sugar and lemon juice until smooth.
Once the cake is done, allow it to cool in the pan for about 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
When the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve your delicious lemon curd cake. Enjoy!
Your lemon curd cake is now ready to be served! This delightful, tangy, and sweet cake is sure to be a hit at any gathering. Enjoy it with a cup of tea or coffee, or serve it as a refreshing dessert after a meal. The vibrant lemon flavor and soft, moist texture make this cake irresistible.
Lemon curd cake FAQ:
Bake the Lemon Curd Cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover Lemon Curd Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, you can substitute the all-purpose flour with gluten-free flour or almond flour for a gluten-free option. Also, you can use margarine instead of butter or a dairy-free milk alternative for a dairy-free cake.
For this recipe, a standard loaf pan works best. If using a different size, be sure to adjust the baking time accordingly, as smaller or larger pans may require adjustments.
If your Lemon Curd Cake turns out dry, check that you didn't overmix the batter, as overmixing can lead to a dense cake. Ensure that you're adding moisture with the milk as well, and consider serving it with a bit of whipped cream or additional lemon glaze for added moisture.
Tips:
- Make sure your butter is at room temperature for easier creaming with sugar.
- Grate the lemon zest finely to avoid large chunks in the batter.
- Sift the flour and baking powder together to ensure an even distribution of leavening agents.
- Do not overmix the batter once you add the dry ingredients, as this can lead to a dense cake.
- Bake the cake in a preheated oven to ensure even cooking.
- Allow the cake to cool completely before adding the lemon glaze to prevent it from becoming soggy.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 4.10g
Carbohydrates 60g
Fiber 0.66g
Sugar 44g
Fat 9g
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