Lemon Curd Pound Cake with Lemon Glaze

The lemon curd adventure continues with this lovely little lemon curd pound cake. It's super easy and the smell of it baking! Oh my goodness, the smell! First you need some lemon curd, find that recipe here. Or you can always buy some at the store, you do you. I have never made lemon curd before and it sounded scary, but I was pleasantly surprised at how easy it is. Not only easy, but it tastes incredible! I kept going back for more spoonfuls. 

This pound cake is rich but also light and buttery. The drizzle on top just gives every bite that extra sweetness that puts it over the edge. We had this for breakfast because ya know, lemon desserts seem like they are totally acceptable for breakfast. I mean, if donuts are okay then a lemon pound cake makes the cut too. 

Try this out and let me know what you think! Also, let me know if you can figure out how to bottle up the smell of this cake baking and I will pay you good money. 

Follow me over on Facebook and Instagram @lolosdesserts and snap a pic of any lolo's creations you make and tag #lolosdesserts so I can be sure to share them!

Ingredients

2 eggs

3/4 cup milk

3/4 cup sugar

1 teaspoon grated lemon zest

1 teaspoon pure vanilla extract

1/2 cup coconut oil, melted into a liquid

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

1 3/4 cups flour

1/2 cup lemon curd

Glaze

1 cup powdered sugar

3 tablespoons fresh lemon juice

Directions

1. Preheat your oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray. Cut a strip of parchment paper to fit in the bottom of the loaf pan and have overhang that acts like little handles over the side of the loaf pan. Set the pan aside.

2. In a mixer, whisk together the eggs, milk, sugar, lemon zest and vanilla until smooth. Slowly pour in the coconut oil, continue whisking until combined.

3. Add in the baking powder and salt and mix until combined. Finally stir in the flour until just mixed in. The batter will be slightly lumpy.

4. Spread 3/4 of the batter into the loaf pan. Drizzle 1/2 of the lemon curd on top of the batter. Top with the remaining batter and then the rest of the curd.

5. Using a butter knife swirl the curd into the batter. Bake for 45-50 minutes until a tooth pick inserted into the center comes out clean.

6. Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.

Glaze Directions

1. Whisk powdered sugar and lemon juice together until combined and smooth. Drizzle over the warm pound cake. Let drizzle set then serve.