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.

MY OTHER RECIPES

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!

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Lemon Curd Pound Cake with Limoncello Glaze

  • Author: Cookies & Cups

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, in liquid state
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/2 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 9×5 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 3/4 of the batter into the prepared pan. Drizzle 1/2 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.

 

35 Responses

      1. Thank you SO much!
        My searches for replacements weren’t helping me.. I can’t wait to see (and taste) the finished product!! Starting to make two of them now..

  1. Judy Perry

    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!

  2. Judy

    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!

  3. Jessica

    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 seem to sink, wouldn’t stay on top. Was I supposed to warm or thin the lemon curd? It all disappeared into the batter,(sunk).

    Didn’t know I could substitute a different oil. Made a special trip to the store for the coconut oil. (maybe include substitutes in the body of the recipe) I bought liquid it said flavorless?

    Haven’t use coconut oil to cook with yet, does it tend to go right through you? LOL

    And recipe it says use lemon juice instead of limoncello.
    Post said you could use milk?

    i’m going for lemon juice and confectioner sugar.

    Been baking for years, always have more questions.
    Hope it turns out good.
    Made one for me, and one to take to Fourth of July party.

    (Just pulled first one out of the oven. Lemon curd rose to the top and burnt
    one edge. )

    1. Shelly

      Hi! Ok, let me try and answer your questions…
      The lemon curd drizzling… Just do your best here. If it “plops” that’s fine, you will be swirling it in. Also, no need to heat it up to make it a thinner consistency. You COULD do this, but it’s not necessary.
      You can certainly use more lemon curd if you like, up to 1/4 cup more.
      Yes, swirl the knife through all the batter in the pan, but be careful not to let the curd reach the pan, as it will burn, as noted in the recipe.
      You can generally substitute most oils interchangeably. Not always, but in a lot of cases. I like this recipe with coconut oil, so that’s what I recommend. That doesn’t mean you can’t use others, I just recommend coconut oil.
      Also for the glaze you can use pretty much any liquid in place of the limoncello…milk, lemon juice, water…
      Let me know how you liked it!

  4. Valerie

    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!

    1. Shelly

      yes you can sub in butter. Also I have never made it in a bundt pan, but I am sure it would be fine, but wouldn’t make a very big cake.

  5. Teri

    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!

  6. Marcella

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

  7. Nina

    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.

  8. Jessica

    Yum! I used extra lemon curd in mine, as I didn’t want any leftover. This was delicious! The glaze, the flavor of the cake – I will definitely make this again! So refreshing, easy, and delicious!

  9. Ericka

    I made this yesterday and it was amazing! We are almost the whole thing. We did share a few slices with the neighbors. I kept wondering how can it be buttery without butter but it was oh so buttery! So so good! Thank you for sharing it. It’s a new favorite!

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