Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen

Lemon Curd Pound Cake is a cherished family recipe that has been passed down through generations. This delightful cake, with its rich, buttery texture and tangy lemon flavor, was a favorite in our family, lovingly made by Grandma for special occasions and everyday treats alike. The combination of moist pound cake and homemade lemon curd creates a dessert that is both comforting and refreshing. Here’s how to make this beloved classic.

Grandma’s Lemon Curd Pound Cake holds a special place in our hearts, evoking memories of family gatherings, laughter, and love. The tangy sweetness of the lemon curd perfectly complements the rich, buttery pound cake, creating a harmonious blend of flavors that is both nostalgic and comforting.

Lemon Curd Pound Cake is a timeless dessert that continues to delight and comfort with its perfect balance of rich pound cake and tangy lemon curd. This cherished recipe from Grandma’s kitchen is not only a testament to culinary tradition but also a way to bring joy and warmth to any occasion. Enjoy a slice of this delightful cake and savor the memories it brings back with every bite!

Ingredients

To prepare Grandma’s Lemon Curd Pound Cake, you will need:

For the Pound Cake:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons

For the Lemon Curd:

  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • Zest of 2 lemons
  • 1 cup granulated sugar
  • 6 large egg yolks
  • 1/2 cup unsalted butter, cut into small pieces
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For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
INSTRUCTIONS:

Method

  1. Prepare the Lemon Curd:
    • In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks.
    • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
    • Remove the saucepan from the heat and add the butter, stirring until it is completely melted and incorporated.
    • Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface of the curd with plastic wrap and let it cool to room temperature, then refrigerate until ready to use.
  2. Prepare the Pound Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
    • Add the eggs one at a time, beating well after each addition.
    • In a separate bowl, whisk together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
    • Stir in the vanilla extract and lemon zest.
  3. Layer the Cake and Lemon Curd:
    • Pour half of the pound cake batter into the prepared loaf pan and spread it evenly.
    • Spoon a layer of lemon curd over the batter, being careful not to let it touch the sides of the pan.
    • Top with the remaining pound cake batter, spreading it evenly to cover the lemon curd.
  4. Bake the Cake:
    • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  5. Prepare the Glaze (Optional):
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
    • Drizzle the glaze over the cooled cake and let it set before serving.
  6. Serve:
    • Slice the Lemon Curd Pound Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
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Tips for Perfect Lemon Curd Pound Cake

  • Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature for a smoother batter and better texture.
  • Avoid Overmixing: Mix the batter until just combined to prevent a dense cake.
  • Cooling the Lemon Curd: Make sure the lemon curd is fully cooled before layering it in the cake to prevent it from sinking to the bottom.

Versatile and Delicious

This Lemon Curd Pound Cake can be adapted to suit various tastes and occasions:

  • Berry Addition: Fold fresh blueberries or raspberries into the batter for an extra burst of flavor.
  • Citrus Variations: Substitute lime or orange zest and juice for a different citrus twist.
  • Decorative Touch: Top the glazed cake with lemon zest or candied lemon slices for a decorative and flavorful finish.

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