Lemon Curd Loaf Cake is the perfect afternoon treat. Serve with a cup of tea, you just can't beat lemon cake. This lemon cake is swirled with lemon curd all throughout for an extra tangy-sweet dessert! Use homemade or store-bought lemon curd!
Lately, lemons have been ruling my house. And you know what I don't hate it. I love lemon on just about anything, squeeze it on top of some soup, with salmon, in my tea, in a cake...you get it.
My mom has a lemon tree so I am lucky enough to have fresh lemons pretty much whenever I want. Last week I made my tart lemon curd recipe, the recipe makes a fair bit so I had leftovers, what to make I thought? So many ideas- Eton mess, lemon curd biscuits, cheesecake with lemon curd, lemon layer cake with lemon curd filling, then I decided on a lemon loaf cake that would be swirled with lemon curd.
I based the recipe loosely off of my wildly popular lemon and raspberry loaf cake. I love that in this lemon curd loaf cake you can see the swirls of the lemon curd. This was the perfect treat, my whole family loved it. I hope yours does too!
The texture of this lemon cake is thick, soft, and dense, this is not a light and airy cake, but that's what I love about it!
Jump to:
📖How do you make lemon curd loaf cake
First things first, you need lemon curd, you can make your own but keep in mind it does need to chill in the fridge for a few hours or you can use store-bought.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
In a bowl of an electric mixer fitted with the paddle attachment or large mixing bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.
Add the room temperature butter and mix for 3-4 minutes, so it's nice and fluffy. Then the oil and mix for another minute or two.
Next, add the eggs one at a time. Mix in lemon juice (the mixture may look curdled that is totally fine). Add the Greek yogurt, and mix to combine. Gently fold in the dry mixture. Do not over mix the batter, you want it just combined.
Place ⅓ of lemon loaf cake batter in the prepared cake pan and place ⅓ of lemon curd in dollops on top use a butter knife to slightly swirl the curd, and repeat two more times ending with lemon curd.
⏲️ How long to bake
Bake for 40 minutes then place a piece of foil on top to prevent the lemon curd from turning
While most everyone has had success with this recipe a few readaers complained of an underbaked cake. So I recently made the cake again, at 30 minutes I added a lightly greased piece of foil on top of the cake to cover it and prevent it from browning too much. Then I let it cook for another 20 minutes, at this point the cake was perfectly done. I do find that doing less swirling to the outside edges of the cake helps prevent any super dark spots on the cake from the lemon curd.
Let cool on a wire rack for at least 30 minutes before inverting out of the pan, carefully flip right side up, and let cool for an additional 30 minutes before starting the glaze.
🥄 How to make a lemon glaze
While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon zest, and heavy cream.
Drizzle on top of the cake when it is completely cool. Us an offset spatula to push it down the sides of the cake if desired. You could add thinly sliced lemon slices on top for decoration. Store the cake in an airtight container, and store it in the fridge to last longer.
Another lemon loaf cake recipe I love is my Lemon Zucchini Cake or my Lemon Pound Cake try one of these next!
I made this Lemon Curd Loaf Cake for the Spring Blog Hop! Thank you to Kendra for putting it together for us all. How beautiful is that welcome door mat, and those mantels?! I need to get springy in my home!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Lemon Curd Loaf Cake
Lemon Curd Loaf Cake is the perfect afternoon treat. Serve with a cup of tea, you just cant beat lemon cake. This lemon cake is swirled with lemon curd all throughout for an extra tangy sweet dessert! Use homemade or store-bought lemon curd!
- Total Time: 1 hour 25 minutes
- Yield: 8 Slices 1x
Ingredients
Loaf Cake
- 188 grams (1 ½ cup) All-Purpose Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 200 grams (1 Cup) Granulated Sugar
- 2 Tablespoons Lemon Zest (Roughly 2 medium lemons)
- 4oz (½ Cup) Unsalted Butter, at room temp.
- 2oz (¼ Cup) Vegetable Oil
- 2 Large Eggs, at room temp.
- 3 Tablespoons Fresh Lemon Juice
- 4oz (½ cup) Greek Yogurt or Sour Cream
- 4oz (½ cup) Lemon Curd (Homemade or Store-bought)
Lemon Glaze
- 125 grams (1 Cup) powdered sugar, sifted
- 3 Tablespoons lemon juice
- 1 Teaspoon Lemon Zest
- Splash of Cream
Instructions
Loaf Cake
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium bowl combine flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.
- Add the butter and mix for 3-4 minutes, so it's nice and fluffy. Then the oil and mix for another minute or two.
- Next, add the eggs one at a time. Mix in lemon juice (mixture make look curdled that is totally fine). Add the Greek yogurt, mix to combine. Gently fold in the dry mixture.
- Place ⅓ of lemon loaf batter in the prepared pan and place ⅓ of lemon curd in dollops on top use a butter knife to slightly swirl the curd, repeat two more times ending with lemon curd.
- Bake for 30-40 minutes then place a piece of foil on top to prevent the lemon curd from turning to dark back for an additional 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean** Let cool on a wire rack for at least 30 minutes before inverting out of the pan, carefully flip right side up and let cool for an additional 30 minute before starting glaze.
Lemon Glaze
- While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon zest and, heavy cream. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.
Notes
***While most everyone has had success with this recipe a few readaers complained of an underbaked cake. So I recently made the cake again, at 30 minutes I added a lightly greased piece of foil on top of the cake to cover it and prevent it from browning too much. Then I let it cook for another 20 minutes, at this point the cake was perfectly done. I do find that doing less swirling to the outside edges of the cake helps prevent any super dark spots on the cake from the lemon curd.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: lemon curd cake, lemon loaf, dessert recipe
Lori Jankowski says
Thank you to Elizabeth for sharing this most delicious recipe with her fans! I have given the recipe 5 stars for a few reasons; recipe is clear and easy to follow, ingredients are not unusual or difficult to find, if they are not readily on hand at home, the flavour of the fresh lemon (zest, juice and curd) ingredients make this loaf absolutely beautiful to indulge in with a lovely cuppa tea. Thank you, Elizabeth!
★★★★★
Elizabeth Waterson says
Hi Lori, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. I do love how this loaf cake really gets you with all the lemon, I actually made this recipe again last Thursday and it disappeared! XX Liz
Shirley Morgan says
Can the cake be frozen?
Elizabeth Waterson says
Hi Shirley, thanks for reaching out. Yes, I would personally freeze it without the glaze but you could include the glaze. Just let the cake cool completely before wrapping it in plastic wrap tightly, twice. Depending on if you freeze slices or the whole loaf the thaw time will vary. For a slice, it will thaw at room temperature on the counter in about an hour or so. Please let me know if you try the recipe or if you have any other quetsions! XX Liz
Sonya Sundseth says
Just made it. Had been cooling for 30 minutes turned it upside down to remove from pan & it fell apart. Ant idea what happened? 🙁
Elizabeth Waterson says
Hi Sonya, did you bake the cake for the full time 50-60 minutes? And the test for any wet cake batter? Was your oven properly heated, is it properly calibrated? There are unfortunately numerous things that can cause that so I can't pin point it exactly, I am so sorry. Please let me know if I can help with any other questions or feel free to message me directly on Instagram and you can send photos to me to help troubleshoot. Take care. XX Liz
Cheryl says
I made this with gluten free flour. It us famtastic. Thank you for sharing it! My husband said, "this needs to be repeated." Do it was great all the way around. : ).
Elizabeth Waterson says
Hi Cheryl, thank you so much for the lovely review, I am so happy to hear you will make it again! XX Liz
Terry says
Hi Elizabeth, The other day I made crepes with a homemade orange curd filling. I had plenty of orange curd and fresh orange juice left over. I was trying to find a recipe to use those ingredients and came across your recipe. I also love lemon but thought I would try the cake substituted with orange and it also came delicious! Will definitely try it with the lemon another time, just didn’t want to waste my ingredients, thank you for this wonderful recipe!
Elizabeth Waterson says
Hi Terry, thank you so much for coming back to let me know! The orange version sounds absolutely fantastic, I want to try it this way now!! Take care. XX Liz
Jennifer says
This cake turned out so amazing. It was so full of lemony goodness. I had planned to use the lemon curd for another dish but I think I need to bake another loaf or two of this cake instead! Can’t wait to try some more of your recipes!
★★★★★
Elizabeth Waterson says
Hi Jennifer, thank you so much for coming back to star rate and review the recipe. So happy to hear you enjoyed this extra lemony cake!! If you ever have any questions please feel free to reach out I am always happy to help! If you love lemon you should check out this French Lemon Cream Tart next!! Take care. XX Liz
Nina says
Is it possible to make this in a round cake pan? Or two as a layer cake rather than a loaf?
Elizabeth Waterson says
Hi Nina, thanks for reaching out. You could most certainly use a round cake pan. Just keep in mind this is a denser style cake, not light and fluffy so I don't know that I would use it as a layer cake. But you could try it! Just make sure you grease the pan well and I would a deep 9 inch pan and check baking at 22 minutes and go from there. Please let me know if you have any further questions or if you try it! XX Liz
Krishna says
Such a delicious way to use lemon curd and an easy recipe to follow.
I didn’t have enough lemons for the 2 tbsps of zest so used lime zest as well, and I used natural yoghurt instead of Greek yoghurt.
★★★★★
Sarah says
This was the BEST cake I have ever made I adjusted and use a little more self-raising flour (225g similar to a lemon drizzle cake I make often) and cooked at 160C in a fan oven for best part of an hour and it was just absolutely lovely. Thank you for the recipe!
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Sarah, I truly appreciate it!!! So happy to hear you enjoyed it so much! May I ask a huge favor, please? If you make any other recipes from my website, or any other bloggers for that matter if you could please leave a star rating with the comment. Google picks up on the star rating and helps our businesses! I would be so grateful!! Thanks again and hope you have a great St. Patrick's Day!! Take care. XX Liz
Sarah says
I made this two days later again it was that good and disappeared so quickly (& I managed to miss leaving a star review! Oops - but not this time!) Thanks again!
★★★★★
Elizabeth Waterson says
Haha thanks so much Sarah, so happy you seem to love this cake as much as I do!! Take care!! XX Liz
Sharon Navari says
Thank you for this recipe! I, too, was looking for a recipe to use some lemon curd I had. I gave the loaf to a friend who needed a pick-me-up. It was really well-received--so much so that she now wants the recipe! Of course, now I need to make it for my family!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to star rate and review the recipe, Sharon! I truly appreciate it! So happy to hear that this brought some joy to your friend! I can't wait for you to try it too! Take care. XX Liz
Rebecca Teal says
Hi Elizabeth,
Planning on trying your lovely looking lemon cake recipe. Does the oil have to be vegetable oil or could I substitute it for rapeseed oil?
Thanks,
Rebecca x
Elizabeth Waterson says
Hi Rebecca, I have never used that oil but if it’s a neutral oil you should be fine! Let me know how you get on, would love to know what You think! Xx liz
Deepa Prakash says
One of the best lemon cakes I ve had. I was searching for a cake made using lemon curd. And this recipe is a perfect one as I just baked today. Definitely a must try I will recommend as for the measurements, taste and quick one. I didn't have Greek yogurt or sour cream. Instead I used homemade curd and it aptly served the purpose.
★★★★★
Elizabeth Waterson says
Hi Deepa, thank you so much for coming back to star rate and review the recipe! I am so so grateful! So glad you enjoyed the cake, it's a winner for sure! Take care. XX Liz
Shelly Kendrick says
Hi, isn’t rapeseed oil the same as canola oil? If so, it’s a neutral tasting oil, so it should work fine.
Elizabeth Waterson says
Hi Shelly, from my understanding, they are the same but there are two grades of them and the culinary one is Canola oil so I would just use Canola Oil not rapeseed oil. Please let me know if you have any further questions or if you try the recipe! XX Liz
N. D. says
Just made this for Easter! Every step brings out the amazing lemon flavor of this rich, indulgent cake. Perfect for family gathering.
★★★★★
Elizabeth Waterson says
So happy you enjoyed this at your Easter gathering! Thanks for trusting CBQ to be a part of your celebrations! Thank you for coming back to leave a review, I really appreciate it! XX Liz
Brenda says
This recipe is wonderful! However my bread sunk in the middle as soon as I took it out of the oven. I baked in for 55 minutes. It tastes great! Suggestions please.
★★★★★
Elizabeth Waterson says
Oh no, so sorry it sunk! If you opened your door a lot during baking that can affect it or if your oven is not properly calibrated to the temperature it states. Too much chemical leavening could cause it too so I would make sure you measured correctly. Let me know if I can help with anything else. Thanks for coming back to rate and review the recipe! XX Liz
Sebastian says
In this step: In a medium bowl combine flour, baking powder, and salt. Set aside. Whe do you combine with the other ingredients.... it's not clear.
Elizabeth Waterson says
Hi Sebastian, in step 2 it says to combine the dry ingredients together then in step 5 it says to gently fold in the dry mixture. You mix the dry ingredients together first so that the leavening agents are evenly distributed. Please let me know if I can help with anything else and if you try the recipe I would like to know how you like it! Thansk! XX Liz
Anna says
I made this lemon loaf. Tastes delicious. Only problem is that cake wadense and wet. Baked for 1 hour. I did test check and it seemed ready but when I sliced it it didn't look good. Did I put too much of the curd.
Elizabeth Waterson says
Hi Anna, I am so so sorry that your cake was wet inside. I would think you either added too much curd or your oven was not properly heated so the cake did not bake correctly. Next time you might need to tent it and let it bake longer and check it with a cake tester or toothpick that the cake has no wet batter before you take it out of the oven! I hope this helps, please let me know if you have nay other questions or if you try it again! I would love to know what you think! XX Liz
Sebastian says
LOL I didn't read it... but I mixed it in that step...... It was delicius, I have to say... as I'm lactose intolerant I used sour cream lactose free (I guess with Greek yogurt would have been even better). Thanks we really enjoy it !!
★★★★★
Elizabeth Waterson says
Glad you figured it out! So happy to hear you enjoyed it! Thank you so much for leaving a star rating, it really helps me out. XX Liz
Kim says
Does it need to be refrigerated?
Elizabeth Waterson says
Hi Kim, if you do not live in a warm environment then it does not need to be kept in the fridge. If the weather is warm though I would keep it in the fridge. Just keep it in an air-tight container no matter what. Please let me know if you have any other questions or if you try it would love to know what you think! XX Liz
Jeanne says
Hi I want to make a pound cake in the tube pan. How would I double the recipe? Specifically the salt and leveling ingredients?
Elizabeth Waterson says
Hi Jeanne, sorry for the delayed response I have been moving this week so been a little MIA! I would just press the 2X button on the recipe card to double all of the ingredient quantities. Once you do that it will show 1 teaspoon of salt and all the other ingredient quantities are doubled! Please let me know if you have any other questions or if you make the recipe would love to know how it turns out for you! XX Liz
Linda Harty says
I've just made this awesomely delicious lemon curd cake, it was light and fluffy, and one of the best lemon cakes ever, really citrusy my husband and I had it with ice cream while it was warm, so,so scrummy, tomorrow I will be having it with a cuppa tea, and sharing it with my sister.
Elizabeth Waterson says
Hi Linda, thank you SO much for coming back to review the recipe! I am so pleased you enjoyed it, your husband had the right idea with a warm cake and cold ice cream! Now I am hungry haha! May I ask a huge favor, please? Would you be so kind to leave a star rating with the review, the star ratings are what Google picks up to share my recipes and it's easier for other readers to quickly see the success of other readers. I would appreciate it so much. Thanks again and I hope you have a lovely week! XX Liz
Rosh says
Can I use olive oil instead of vegetable oil? If not, what about canola oil?
Elizabeth Waterson says
Hi Rosh, thanks for reaching out. So olive oil my only concern is it affecting the flavor so I would suggest using the canola oil that is a better swap for the vegetable oil. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Maria says
Fantastic recipe
From @Gioiamiacucina it was brilliant
Elizabeth Waterson says
HI Maria, thanks so much for coming back to review the recipe, so glad you enjoyed it!! XX Liz
Marisa says
Elizabeth, this recipe was absolutely delightful! Instead of the glaze, I gave my loaf a light sprinkle of more lemon curd on top after baking and a dusting of icing sugar and it was perfect 🙂
★★★★★
Elizabeth Waterson says
Thanks so much for reporting back Marisa, so pleased you enjoyed the cake! Adding more lemon curd sounds like a great plan!! XX Liz
Jacqueline Matthias says
Loved making this Lemon Curd Loaf Cake!
This is one of those recipes you can make and it turns out great. Also I used my own lemon curd it still turned out great.
Highly recommend you to make this recipe if you love lemon curd and something that is sweet but not to sweet. Enjoy it with a cup of tea!
★★★★★
gail says
Could I make this in mini loaf pans (4)? What would you suggest for cooking time?
Thanks,
Gail
Elizabeth Waterson says
Hi Gail, I have personally never made them in 4 mini loaf pans but I would guess the bake time would be around 25-35 minutes. Please let me know if you try the recipe and how long it takes! Would love to know what you think! Thanks XX Liz
LD says
I was so excited and it looks great- at the edges where there was no curd. The rest is a holey mess. 🙁
Elizabeth Waterson says
Oh no Laura, I am so sorry! I would guess it has not baked properly. Potentially it could have been that the oven was not calibrated properly so it's not cooking at the right temperature. Please let me know if I can help you troubleshoot some more and do let me know if you try the recipe again. Happy New Year! XX Liz
Danielle says
Easy to follow recipe and it was perfectly moist with crispy edges. I used sour cream and a glass dish and had to cook a bit longer because I’d the glass but it was still great. Will definitely be making it again.
★★★★★
Elizabeth Waterson says
Hi Danielle, thank you so much for the review and rating! I am so pleased you enjoyed the cake! Take care. XX Liz
Florian says
I tried this recipe today, using the loaf pan I had, which was slightly smaller in area, but taller. Baked it almost 20 minutes more (30 uncovered, then almost 40), and it was still runny on the inside after cooling. Do you think the pan is at fault? I followed the recipe to a tee otherwise.
Elizabeth Waterson says
Hi Florian, I am so sorry you had issues. I would say it has to do with the pan and potentially the oven not being calibrated properly. Often ovens run cooler or hotter which can affect the bake time. I would check that out and then try with the proper pan size. Please let me know if you have any further questions or if you try again! XX Liz
Lottie says
It was pretty dense and I don’t sense any lemon flavor. But still decent as a sort of pound cake with tea.
★★★
Desi Huizi says
I made this cake last week and loved it! I cake out perfect! Delicious!
Definitely one of my favorites!
★★★★★
Elizabeth Waterson says
Hi Desi, thank you so much for coming back to review the recipe! So pleased you enjoyed it! Take care. XX Liz
Andrea St.Clair says
Hi Elizabeth, I plan to make this cake tomorrow - looks wonderful!!
Can I ask: is all purpose flour the same as self raising flour?
If not, can I use self raising flour and how would you adjust the raisng agents?
Thank you so much, Andrea
Elizabeth Waterson says
Hi Andrea, self-raising flour and all-purpose flour are not the same thing. Theoretically, for 1 cup of self-raising flour, you need one cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. So it doesn't convert for this recipe. You could try omitting the baking powder and salt but it might be too much baking powder. Please let me know if you have any other questions or if you try please report back! XX Liz
Andrea St.Clair says
Thanks so much, I've gone and bought some non self raising flour now 🙂
Andrea St.Clair says
I may need to make my cake a day or two ahead of my son's birthday gathering with friends: would you keep it in the fridge or is it fine in a tin in the cupboard?
Thanks so much - my son was keen to have a cake with lemon curd & I just know he'd love this!
Nayomi says
I loved baking this cake, and everyone (including our neighbours) loved eating it! I will surely bake it this cake again.
★★★★★
Elizabeth Waterson says
Hi Nayomi, thank you so much for the lovely review, so happy you and your neighbors enjoyed the cake!! Take care. XX Liz
Alexis says
The best lemon bread ever! I had some lemon curd that I wanted to use up and happened upon this recipe. I baked it using the alternate baking suggestion and it turned out perfectly. I shared it with some friends and they all raved about it too.
★★★★★
Elizabeth Waterson says
Hi Alexis, thank you so much for the lovely review. So glad you were able to enjoy this cake with friends! Take care. XX Liz
Elaine says
Absolutely yummy!! Recipe was easy to follow and the loaf cake turned out beautifully.
If you like your cake sweet and tangy this one is for you - to you lemon lovers!
★★★★★
Elizabeth Waterson says
Thank you Elaine, so pleased to hear you loved the cake. Take care. XX Liz
Nour says
Hello,
I've made this cake today and followed the recipe almost to the tee. I added one extra lemon tbs as I didn't feel the lemon flavor was coming through in the batter. I also used white flour not all purpose and store bought curd as well as regular yogurt.
The cake turned out very dense and the opposite of fluffy is the best way I can describe it. Like a pudding or mushed bread. It tastes good but the texture is off and the curd also seemed a bit too much and overpowering and has sunk mostly to the bottom. I baked it for 30 minutes and covered it for 20. It's perfect on the outside. What could have been the issue?
Thank you!
Elizabeth Waterson says
Hi Nour, I am so sorry you had trouble withe the cake. Swapping out some ingredients can definitely alter how it bakes up. But to begin with, this cake is not super light and fluffy, it is denser as I wanted for a loaf cake. Each oven is different so you may have needed to bake it a bit longer. Sorry I can't pinpoint it exactly for you. XX Liz
Andrea says
This bread is delicious and super moist! I made mini loaves as a gift for people at work. But of course I kept one for myself!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Andrea, so glad you enjoyed it! Take care. XX Liz
Lynne says
Absolutely beautiful cake. I used homemade lime curd and added some blueberries that needed to be used. I did cook it about 15 minutes longer than the recipe. I will make this again for sure.
★★★★★
Elizabeth Waterson says
Hi Lynne, so glad you enjoyed the recipe I love the combo of lime and blueberries, sounds great!! Take care. XX Liz
Lorraine Fedderson says
Are their modifications for high altitude? I'm at 4500 feet above sea level.
Elizabeth Waterson says
Hi Lorraine, I am so sorry I don't ever bake at high altitudes so not quite sure. I would follow just the standard alterations google suggests like adding more flour and increasing the baking temp. Goodluck! XX Liz
Helen says
Made this for my 83yr old mother who loves Lemon drizzle. Her feedback is rip up all the other recipes this is the only Lemon Cake she will now have. She struggles with appetite due to poor health but says she finds herself going into the kitchen for another slice throughout the day. I have been advised by her that it is medicinal and I will need to cook again and again!
Thank you
★★★★★
Elizabeth Waterson says
Hi Helen, thank you so much for the lovely 5-star review. I love reading stories like this, so happy your mom enjoys this cake so much, thank you for sharing with me. Merry Christmas. XX Liz
Cindy W says
❤️❤️ absolutely delicious ! What a great way to use my abundance of homemade lemon curd. I’m going to make one with orange curd and I’ll let you know how it turns out. Thank you for the recipe
★★★★★
Elizabeth Waterson says
Hi Cindy, thank you so much for the 5-star review. I am so pleased that you enjoyed the recipe!! An orange curd loaf cake sounds fantastic, can't wait to hear how you get on! Take care. XXL Liz
Rosie Govier says
Super delicious cake. But I've made this twice and both times the cake has sunk and burnt round the edges, and I've tried baking it for longer but same thing happened again
★★★★
Elizabeth Waterson says
Hi Rosie, so sorry to hear your cake has sunk. I would suggest making sure your oven is actually getting up to the proper temperature as a lot of home ovens are not calibrated properly. Also, you don't want to open the oven door to check the cake too early as it can make the cake fall. And also make sure your leavening agents are fresh. I hope that helps, please let me know if you have any other questions! XX Liz
Julie Gibson says
Best cake I have ever made!
★★★★★
Elizabeth Waterson says
Hi Julie, thank you so much for the lovely 5-star review!! Take care. XX Liz
Maria Winston says
Love this recipe and can’t wait to make again!
★★★★★
Sharon says
LOVE this Lemon Curd Loaf! Second time baking it this week. I tweaked it only by adding lemon Greek yogurt instead of plain and cutting the sugar in half. Deliciously tart.
★★★★★
Elizabeth Waterson says
Hi Sharon, thank you so much for this lovely review!! Really appreciate you coming back to leave 5-stars! Thank you so much! XX Liz