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?
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.
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.
Just swirl it all in with a knife and bake it up!
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.
Isn’t it pretty?
You can see the Lemon curd swirled in the cake…it is SO lemony and sweet!
This is a fun cake for a brunch, light dessert or even breakfast!Print
- 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
- 1 cup powdered sugar
- 3 tablespoons Limoncello (or fresh lemon juice)
- Preheat your oven to 350°F/175°C
- 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.
- In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
- Slowly stream in the coconut oil, whisking consistently until combined.
- Add in the baking powder and salt and whisk until combined.
- Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
- 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.
- Using a butter knife swirl the curd into the batter.
- Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
- To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
- Allow the glaze to set before slicing.