Easy Lemon Curd Loaf Cake
Lemon Curd Quickbread is incredibly easy and delicious thanks to its simple method and the vibrant, tangy flavor of lemon curd.
This Lemon Curd Loaf Cake is a delightful blend of sweet and tart flavors, perfect for a sunny dessert or a zesty breakfast treat.
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Lemon curd is one of those magical ingredients that brings an explosion of sunshine to any dessert.
It’s a luscious, tangy spread made from lemons, sugar, eggs, and butter, and it’s just divine.
The bright, zippy flavor it adds, especially in this Lemon Curd Loaf Cake, is a mood booster on even the gloomiest of days.
This lemon curd quickbread is my go-to when I need a little pick-me-up in the afternoon.
It’s perfect with a cup of tea or coffee, making it a delightful treat to enjoy during a quiet moment.
The cake itself is wonderfully thick and soft, so a small piece is truly satisfying.
The sweet-tart taste of the lemon curd woven through the batter is like a burst of flavor in every bite.
I love keeping things simple, so I usually make this with store-bought lemon curd. It saves time and still delivers that incredible flavor.
However, if you have a surplus of fresh lemons and feel like making your own lemon curd, that’s a fantastic option, too.
More Lovely Lemon Recipes to Try:
- Lemon Sour Cream Pound Cake
- Lemon Mayonnaise Cake
- Lemon Syrup Cake
- Easiest Lemon Bundt Cake from a Mix
- Easy Lemon Cobbler
- Lemon Pistachio Cookies
- Glazed Lemon Poppy Seed Bread
- Lemon Loaf Cake from a Mix
- Lemon Whoopie Pies
Delicious Lemon Curd Bread
This lemon curd loaf cake comes together in no time, making it perfect for busy days when you want a homemade treat without the fuss.
Quick breads are also ideal for freezing, which is a huge plus if you like to plan ahead.
You can easily make several loaves at once and freeze them for later, though I recommend adding the lemon glaze after thawing.
Simply let the loaves cool completely, then wrap them tightly in plastic wrap followed by a layer of aluminum foil.
Label and date them, and they’ll be good in the freezer for up to three months.
When you’re ready to enjoy, just thaw a loaf at room temperature and it’s as good as fresh!
This makes having a slice of that delightful lemon curd quick bread as simple as can be, even on your busiest days.
How to Make the Easy Lemon Curd Bread
It’s really easy to make this delicious lemon loaf.
Ingredients You’ll Need
- Granulated Sugar
- Lemon Zest
- Sour Cream
- Lemon Juice
- Eggs
- Vegetable Oil
- Cake Flour (or All-Purpose Flour)
- Baking Powder
- Baking Soda
- Salt
- Lemon Curd
- Powdered Sugar
How to Make It:
Find the full printable recipe available below
Make the lemon sugar. First, you’ll combine sugar and lemon zest.
Use your fingers to mix them together, until consistency is similar to wet sand.
This will release the oils from the lemon zest, making a fragrant sugar.
Add the wet ingredients. Next you’ll add sour cream, lemon juice, eggs, and oil.
Mix on low speed until incorporated.
Finish the batter. Next, you’ll whisk together flour, baking powder, baking soda, and salt.
With the mixer on the lowest speed, gradually add the dry ingredients, mixing until just combined.
Prepare the loaf. Next you’ll pour about 2/3 of the batter into the prepared loaf pan.
Add half of the lemon curd (1/4 cup) in dollops over the batter.
Then add the remaining batter on top of the curd, followed by dollops of the remaining 1/4 cup of lemon curd.
Use a knife to gently swirl the lemon curd throughout the batter.
Bake. Bake for about 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Prepare the glaze. Next, you’ll prepare glaze by whisking powdered sugar and lemon juice together in a small bowl.
Glaze and serve. Last, you’ll drizzle or brush the glaze over the cake, then let cool completely before serving.
Notes and Adaptations
- Although the glaze is technically optional, I love the extra bit of zippy flavor it adds.
- If you’re freezing this loaf cake, I recommend adding the glaze after the cake has thawed.
Recommended Equipment
Lemon Curd Loaf Cake
Ingredients
For the Loaf Cake:
- 1 cup granulated sugar
- 1 1/2 Tablespoons lemon zest
- 1/3 cup sour cream
- 3 Tablespoons lemon juice
- 2 eggs
- 2/3 cups vegetable oil
- 1 3/4 cups cake flour can also use all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup lemon curd
For the Glaze:
- 1/2 cup powdered sugar
- 1 Tablespoon fresh lemon juice
Instructions
- Preheat oven to 350F and spray an 8×4" loaf pan with baking spray (such as Baker's Joy), or grease and flour the pan.
- In a mixing bowl or the bowl of a stand mixer, combine sugar and lemon zest. Use your fingers to mix together, until consistency is similar to wet sand.
- Add sour cream, lemon juice, eggs, and oil. Mix on low speed until incorporated.
- In a separate small mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients, mixing until just combined.
- Pour about 2/3 of the batter into the prepared loaf pan. Add half of the lemon curd (1/4 cup) in dollops over the batter. Then add the remaining batter to the pan, followed by dollops of the remaining 1/4 cup of lemon curd.
- Use a knife to gently swirl the lemon curd throughout the batter.
- Bake for about 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pan for about 15 minutes, then run a knife along the edges of the pan to loosen the cake. Remove loaf cake to a cutting board or serving plate.
- Prepare glaze by whisking powdered sugar and lemon juice together in a small bowl. Drizzle or brush the glaze over the cake, then let cool completely before serving.
Notes
- Although the glaze is technically optional, I love the extra bit of zippy flavor it adds.
- If you’re freezing this loaf cake, I recommend adding the glaze after the cake has thawed.
Equipment
Nutrition
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