Lemon Curd Pound Cake: A Citrusy Delight in Every Bite
Indulge in the zesty and luscious flavors of Lemon Curd Pound Cake, a delightful treat that combines the richness of pound cake with the tanginess of lemon curd. This recipe creates a moist and tender cake with a burst of citrus flavor in every bite. Perfect for any occasion, from brunches to dessert tables, this cake is sure to impress your family and friends. Let’s dive into the recipe and create a dessert that will brighten up your day!
Ingredients:
For the Pound Cake:
- 1/2 cup (113 grams) butter, softened
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/3 cup almond meal
- 1 teaspoon baking powder
- 1.5 teaspoons salt
- 2 large eggs
- 1/2 tablespoon sour cream
- 3/4 cup lemon curd
- 1/3 cup sliced almonds
- 1/2 teaspoon lemon zest
Instructions:
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar:
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
3. Add the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, almond meal, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until just combined.
4. Incorporate the Wet Ingredients:
- Beat in the eggs, one at a time, until well incorporated.
- Stir in the sour cream, lemon curd, sliced almonds, and lemon zest until evenly distributed throughout the batter.
5. Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Cool and Serve:
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice the Lemon Curd Pound Cake and serve. Enjoy the deliciously tangy and moist cake with a cup of tea or coffee!
Cook’s Tips and Variations:
- Make Ahead: This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The flavors tend to develop even more over time, making it even more delicious with each passing day.
- Glaze it Up: For an extra burst of lemon flavor, you can drizzle the cooled cake with a simple lemon glaze made with powdered sugar and lemon juice.
- Nut-Free Option: If you prefer a nut-free version, you can omit the almond meal and sliced almonds from the recipe. The cake will still be wonderfully delicious without them.
- Experiment with Flavors: Feel free to customize the cake by adding different citrus zest, such as lime or orange, for a unique twist on the classic recipe.
Frequently Asked Questions (FAQs):
1. Can I use store-bought lemon curd? Absolutely! Store-bought lemon curd works perfectly fine for this recipe. However, if you have the time, homemade lemon curd can take the cake to the next level with its fresh and vibrant flavor.
2. Can I freeze the cake? Yes, you can freeze the Lemon Curd Pound Cake for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe container. Thaw overnight in the refrigerator before serving.
3. Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will add moisture and richness to the cake without affecting the overall flavor.
4. Can I use other types of nuts instead of almonds? Certainly! Feel free to use your favorite nuts or omit them altogether if you prefer a nut-free version of the cake.
With its irresistible combination of tangy lemon curd, crunchy almonds, and moist pound cake, this Lemon Curd Pound Cake is sure to become a favorite in your baking repertoire. Whether enjoyed as a sweet treat with your morning coffee or as a delightful dessert after dinner, each slice is a burst of sunshine on your plate. So gather your ingredients, preheat your oven, and get ready to savor the delightful flavors of this citrusy delight. Happy baking!
