Bring a tangy twist to your baking with these two delicious lemon curd cake recipes. These cakes are an ideal treat for a special occasion or afternoon tea. With each recipe taking just a few minutes to prepare, you can enjoy a sweet yet zesty citrus treat in no time.
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Lemon Curd Cake Recipe #1
Ingredients
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Sugar
- 1 Stick Unsalted Butter, Softened
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Milk
- 1/3 Cup Lemon Curd
Instructions
- Preheat oven to 350F (175C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time, mixing after each addition.
- Add vanilla extract and mix until combined.
- Add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Spread batter into prepared pan. Dollop lemon curd over batter and use a knife to swirl it into the batter. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Tips
- For added flavor, try adding a teaspoon of lemon zest to the cake batter.
- Try using other flavors of curd, such as raspberry or passion fruit, for a different twist.
Notes
This cake can be stored at room temperature for up to 3 days. Or you can store it in the refrigerator for up to 5 days. Be sure to wrap it tightly to keep it fresh.
Serving Suggestions
- Serve with a dollop of whipped cream and a sprinkle of lemon zest.
- Enjoy a slice of this cake with a cup of tea or coffee.
Frequently Asked Questions
- Can I make this cake without the lemon curd?
Yes, you can make this cake without the lemon curd. The cake will still turn out delicious, but it won’t have the same zesty flavor. - Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just be sure to wrap it tightly before freezing to keep it fresh.
Lemon Curd Cake Recipe #2
Ingredients
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Cup Brown Sugar
- ½ Cup Unsalted Butter, Softened
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 Cup Milk
- ½ Cup Lemon Curd
Instructions
- Preheat oven to 350F (175C). Grease a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- In a large bowl, beat together brown sugar and butter until light and fluffy. Add eggs one at a time, mixing after each addition.
- Add vanilla extract and mix until combined.
- Add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Spread batter into prepared pan. Dollop lemon curd over batter and use a knife to swirl it into the batter. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then cut into bars and serve.
Nutritional Information
Serving size: 1 bar
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Tips
- Try adding a teaspoon of lemon zest to the cake batter for added flavor.
- For an extra zesty treat, top these bars with a lemon glaze.
Notes
These bars can be stored at room temperature for up to 3 days. Or you can store them in the refrigerator for up to 5 days. Be sure to wrap them tightly to keep them fresh.
Serving Suggestions
- Serve with a dollop of whipped cream and a sprinkle of lemon zest.
- Enjoy a bar of this cake with a cup of tea or coffee.
Frequently Asked Questions
- Can I make this cake without the lemon curd?
Yes, you can make this cake without the lemon curd. The cake will still turn out delicious, but it won’t have the same zesty flavor. - Can I freeze these bars?
Yes, you can freeze these bars for up to 3 months. Just be sure to wrap them tightly before freezing to keep them fresh.