Lemon Curd Pound Cake

Lemon Curd Pound Cake: A Delightfully Tangy Twist on a Classic Dessert

If you’re a fan of light, moist cakes with a burst of citrusy freshness, then Lemon Curd Pound Cake will quickly become your go-to dessert. This irresistible treat combines the buttery richness of a traditional pound cake with the vibrant, tangy flavor of homemade lemon curd. Whether you’re serving it for a spring gathering, a holiday feast, or simply treating yourself, this cake is sure to impress with its perfect balance of sweetness and tartness.

Why You’ll Love Lemon Curd Pound Cake

• Perfectly Moist: The dense, rich texture of a pound cake is balanced by the smooth, velvety lemon curd, ensuring every bite is soft, flavorful, and satisfying.
• Citrusy Flavor: The lemon curd adds a refreshing zing that cuts through the richness of the cake, giving it a delightful twist that makes it feel both light and indulgent.
• Versatile Dessert: It’s just as perfect for a casual afternoon tea as it is for a more formal occasion like a dinner party or a holiday dessert table.
• Easy to Make: Despite its gourmet appearance, this cake is surprisingly easy to make and doesn’t require any fancy techniques.

Ingredients for Lemon Curd Pound Cake

For the Pound Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 cup buttermilk (or regular milk with a tablespoon of vinegar or lemon juice added)

For the Lemon Curd:

• 1/2 cup fresh lemon juice (about 2-3 lemons)
• Zest of 1 lemon
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tablespoons unsalted butter (cut into small pieces)
• 1 teaspoon vanilla extract

For Garnish (Optional):

• Powdered sugar, for dusting
• Fresh berries or mint leaves, for garnish (optional)

How to Make Lemon Curd Pound Cake

Step 1: Prepare the Lemon Curd

Start by making the lemon curd, as it needs to cool down before it’s used in the cake.

1. Whisk the Ingredients: In a medium saucepan, combine the fresh lemon juice, lemon zest, sugar, and eggs. Whisk them together until the mixture is smooth.
2. Cook the Curd: Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or silicone spatula. Be patient, as it may take around 8-10 minutes to thicken. You’ll know it’s ready when the curd coats the back of the spoon and you can draw a line through it with your finger.
3. Add Butter and Vanilla: Once thickened, remove the saucepan from the heat. Add the butter and stir until it’s fully melted and incorporated into the curd. Stir in the vanilla extract.
4. Cool the Curd: Pour the curd into a bowl or jar and cover with plastic wrap. Press the plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate it until you’re ready to assemble the cake. (You can make the curd a day ahead of time if you prefer.)

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