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!

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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.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Angie
Angie

I made this cake last week it was so easy and tasted delicious. I used my homemade lemon curd in the recipe. I am making another today.

Linda
Linda

I love lemon and this is a great recipe, thank you!
My daughter made this for me with 1-1 gluten free flour and it was great, but a tad dry because gf baking seems to be that way. I would like to add more curd (you stated up to 1/4 cup more,) but was also thinking about replacing 1/4 of the coconut oil with apple sauce to make it more moist? Any thoughts on that?

LM

Alaina
Alaina

I made this recipe as a surprise for my S.O. — we both devoured it!

I am looking at making this into mini loaves. Do you think it would work?

Vickie
Vickie

Once baked could this be frozen & than glazed when I’m ready to serve it?

Nondini
Nondini

Sorry you have already commented I can substitute vegetable oil. But is it okay to use melted butter in lieu of the coconut oil ?

Nondini
Nondini

Can I substitute the coconut oil with something ?my family hates coconut

Julie
Julie

I’m wanting to make this cake but my husband HATES coconut. I mean really
I’m hoping the lemon flavor dominates and you can’t taste coconut.
Can you?

Margie Smith
Margie Smith

I have never baked with coconut oil. Do I buy solid coconut oil and melt it or should I find liquified oil to use?

Dawn
Dawn

I JUST made this, as I LOVE lemon curd and had some excess lemon on hand from a new-years lobster dinner. The recipe was very simple to follow and the suggestions were helpful. I liked the pound cake but have a few suggestions, at least for my taste. If I make this again, I will add more curd. I made fresh curd for this and it was perfect, nice flavor. Also i will add more zest in the batter. It had some lemon flavor in the cake, but could have had a lot more for my taste. The glaze was… Read more »

Pamela
Pamela

If freezing, is it better to glaze after it has thawed or is it ok to glaze then freeze.

Lydia
Lydia

My family loves this recipe! Do you know if this loaf freezes well?

Ericka
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!

Jessica
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!

Michelle
Michelle

Can I use lactose free milk milk? Or non-dairy?

Laurene
Laurene

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

steph

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

Nina
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.

Kelly
Kelly

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

Marcella
Marcella

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

Teri
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!

Valerie
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!

Barbara Legris
Barbara Legris

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

Susan
Susan

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

Jessica
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… Read more »

anny
anny

You’ve been baking for years and you have never worked with any substitutions for the oil? Or…you know, thought about googling them instead of expecting a recipe writer to do all the work for you?

Also, why are you using question marks when you are making statements? “I bought liquid it said flavorless?” Did it? Or did you mean “I bought liquid [and] it said flavorless.” I’m not sure what if anything you are asking here, but I know there’s no need to use a question mark.

Geri
Geri

No need to be nasty. If you don’t have
anything nice to say, keep your comments
To yourself.

Judy
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!

Anne
Anne

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

Judy Perry
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!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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