Lemon Curd Pound Cake with Limoncello Glaze

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

This Lemon Curd Pound Cake with Limoncello Glaze is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. It’s all topped with a Limoncello Glaze that is to die for!

I love a lemon dessert. That hint of citrus in a buttery cake or cookie…oh yes. And lemon curd? Well stop everything and GIMME! Beyond its unfortunate name…curd…it’s one of my most favorite things on the planet.

I mean whoever came up with that name needs to get their food-naming privileges revoked. There is never a good time to use the letter combo “urd” in anything related with food. Ever.

I tried to make you forget about the curd in the title of this little cake, though, by topping it with a creamy glaze frosting made with Limoncello. It was a good idea, right?

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

The sweet, rich pound cake is swirled with a generous amount of Lemon Curd, that leaves ribbons of rich lemon flavor in every bite. I’m fairly sure from this moment on I will want to swirl lemon curd on just about everything in my life.

lemoncurdcollage

The batter for the pound cake is super simple…you just put half of the batter in the pan and top it with curd, spread the remaining batter on top of that, then MORE curd.

Try your best not to let the curd touch the sides of the pan, because the sugars will burn a bit as it’s baked.

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

Just swirl it all in with a knife and bake it up!

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

When it’s done go ahead and whip up your glaze. It’s just powdered sugar and Limoncello. If you don’t have Limoncello, or just aren’t a fan, you can use milk instead with a bit of lemon zest if you want to amp up the lemon flavor.

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

Isn’t it pretty?

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

You can see the Lemon curd swirled in the cake…it is SO lemony and sweet!

This Lemon Curd Pound Cake is soft, rich and buttery. It has a hint of lemon zest and is swirled with lemon curd. And finally it's topped with a Limoncello Glaze that is to die for!

This is a fun cake for a brunch, light dessert or even breakfast!

5.0 from 2 reviews
Lemon Curd Pound Cake with Limoncello Glaze
 
Author:
Ingredients
  • 2 eggs
  • ¾ cup milk
  • ¾ cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil, in liquid state
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1¾ cups all-purpose flour
  • ½ cup lemon curd
Limoncello Glaze
  • 1 cup powdered sugar
  • 3 tablespoons Limoncello (or fresh lemon juice)
Instructions
  1. Preheat your oven to 350°F/175°C
  2. Spray a 9x5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
  3. In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
  4. Slowly stream in the coconut oil, whisking consistently until combined.
  5. Add in the baking powder and salt and whisk until combined.
  6. Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
  7. Spread ¾ of the batter into the prepared pan. Drizzle ½ of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it's exposed to the edge of the pan.
  8. Using a butter knife swirl the curd into the batter.
  9. Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
  11. To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
  12. Allow the glaze to set before slicing.

 

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31 Comments on "Lemon Curd Pound Cake with Limoncello Glaze"

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Lindsay
Guest

How’d you know I have an excess of limoncello (result of recipe testing, not that I’m complaining or anything…) Love the idea of using it in a glaze!

Renee @ Tortillas and Honey
Guest

The photo of the lemon curd swirled into the batter completely sold me on this recipe! This looks absolutely amazing, and I love lemon desserts.

Anne @ Have a Cookie!
Guest

I could eat the lemon curd right out of the jar – I love it! And this cake looks awesome!

Joan Hayes
Guest

Oh my gosh, this looks divine! I love all things lemon, especially lemon curd. I can’t wait to make this!

Laura @ Laura
Guest

I have never thought about it before but curd is a very weird name!

Jeanne russell
Guest

Curd is a weird name, but good recipe. Thanks so much for sharing

Melissa
Guest

I am making this for my dad for Father’s Day, but I just noticed it calls for coconut oil..
Can I use canola oil in place of the coconut oil??

Judy Perry
Guest

Thanks for sharing this recipe! I love anything lemon and I have always loved lemon curd too. I usually make my own lemon curd with a few simple ingredients from my grandmother’s recipe. But I also love anything from Trader Joe’s too and enjoy shopping there whenever I can! Will try making it soon!

Anne
Guest

This looks fabulous! What can be used in place of coconut oil? Will vegetable oil work? Thanks

Judy
Guest

I agree the name “curd” isn’t the greatest but I think it comes from the word, “to thicken”. When you make the lemon curd mixture, it has to thicken as it is cooking. Is it better with the coconut oil for taste or does it matter? I’ve never bought coconut oil but I do like anything coconut. Thanks!

Jessica
Guest
Made 1, in oven now. Had A few problems following the recipe. When you whisk in the baking powder, it tends to form clumps in the mixture. hopefully I mixed it in well enough would it be better to put it in with the dry ingredients and whisk it first? Guessed at 3/4 of batter. Lemon curd plops, it doesn’t drizzle, at all. Put in last section of batter, put on lemon curd best as I could. Could more Lemon curd be used? Is the knife supposed to go through all four layers, or just the top two? Lemon curd… Read more »
Susan
Guest

I am not familiar with lemoncella, can you tell me what it is?

Barbara Legris
Guest

i don’t understand where the parchment paper goes. Is it the inside or outside of the pan?

Valerie
Guest

Could you use softened or melted butter in place of the coconut oil? The second question is have you ever made this in a bundt or tube pan instead of loaves? Thanks so much!

Teri
Guest

I just discovered this delicious looking recipe while looking for ideas on using some homemade lemon curd. I have one in the oven now but I was wondering how well this freezes? I have enough ingredients to make another if I could keep it in the freezer.

Thanks!

Marcella
Guest

This cake looks absolutely delicious! Only I was wondering, is this recipe easily doubled? Or should I use different amounts of the ingredients?

Kelly
Guest

I just made this make batter was thinner than yours. Crossing my fingers!

Nina
Guest

BEST cake recipe ever!! I love lemon curd and make it every season. This cake has become my families very favorite way to enjoy it – I add the curd a bit heavy-handed and it comes out great! Thank you SO much.

steph
Guest

Made this for easter-best lemon cake I’ve made, yum! Love your blog and cookbook too:)

Laurene
Guest

Mine is in the over it hasn’t risen yet 🙁

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