This lemon curd loaf cake is soft, tender, and full of bright citrus flavor with ribbons of lemon curd swirled throughout the batter. Lemon zest is rubbed into the sugar to release fragrant oils, creating a deeper lemon flavor before the cake even hits the oven. The result is a slightly dense, moist loaf that balances sweet cake with pockets of tangy lemon curd and a simple lemon glaze on top. Perfect for afternoon tea, brunch, or whenever you're craving something fresh and citrusy.
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!
Featured Review
"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!"
Lori
The Ingredients That Make This Loaf Shine
- Lemon zest: Rubbing the zest into the sugar releases lemon oils, giving the cake a stronger natural citrus aroma. Trust me I have baked 100s of lemon recipes and researched and tested rubbing sugar and lemon together and it makes a big difference.
- Butter + vegetable oil: Butter adds flavor while oil keeps the crumb extra moist.
- Greek yogurt or sour cream: Adds tenderness and moisture to the loaf while keeping the crumb soft.
- Lemon curd: Swirled into the batter to create pockets of tangy citrus throughout the cake.
- Lemon glaze: A simple mixture of powdered sugar, lemon juice, zest, and cream drizzled over the cooled loaf for extra brightness.
Bake It 'Til You Make It!
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. Trader Joe's has a good one!
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!
Baking for success
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 readers 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.
Easy, Sweet, and Tart Lemon Glaze
There you have it a delicious sweet, citrus loaf cake that is extra special. Another lemon loaf cake recipe I love is myLemon Zucchini Cake.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Lemon Curd Loaf Cake
This lemon curd loaf cake is soft, tender, and full of bright citrus flavor with ribbons of lemon curd swirled throughout the batter. Lemon zest is rubbed into the sugar to release fragrant oils, creating a deeper lemon flavor before the cake even hits the oven. The result is a slightly dense, moist loaf that balances sweet cake with pockets of tangy lemon curd and a simple lemon glaze on top. Perfect for afternoon tea, brunch, or whenever you're craving something fresh and citrusy.
- 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
Michelle @ The Painted Hinge says
Oh my goodness this looks simply divine! I have a tree loaded with lemons and I've been itching to find ways to use them, so this is perfect! So happy to be hopping with you this week!
Katherine | Love In My Oven says
I ADORE lemon curd!! And loaf cakes - so this is pretty much perfect 😉 I will definitely be trying this. Thanks for being part of the blog hop!
Nancy says
Love this lemon deliciousness! Next time I’ll make half of the glaze.
Elizabeth Waterson says
So pleased you enjoyed the recipe Nancy! Thank you so much for coming back to leave a star rating and review I truly appreciate it! XX Liz
cindy@countyroad407 says
I remember the first time I saw a recipe asking for lemon curd. I thought - curd, that sounds disgusting. I think it was the name. Anyway, I tried something with lemon curd (didn't know 'til later) and absolutely loved it! Thought and still think it's an amazing invention! Can hardly wait to try this! Thanks for sharing. This was a fun hop.
Kristin says
I can't wait to try this recipe! How refreshing and delicious!
Jen @ Noting Grace says
Oh my mouth is watering reading this recipe! I love all things lemon and will definitely be giving this recipe a try!
CoCo says
You had me at lemon! Oh my gosh, this looks positively amazing. I love the lemon loaf at Starbucks but this one looks even better. I'm so excited to try this now! Thanks for the recipe. Hugs, CoCo
Cindy says
I love lemon curd, and there's something about a dense loaf that is so satisfying! This sounds so amazing!!
kelly ballard says
How I love learning from you! Thank you for sharing all your creative juices with us - you are amazing!
Kat says
This looks to die for and I think I’m going to make it tomorrow! Lemon curd always reminds me of Paris and what a great “mind” getaway this would be! 🙂 thanks for sharing! Xoxo
Elizabeth says
Thanks Kat, I do love lemon curd and Paris!! Ahh the best!!
georgia says
I Made this loaf for my church group!!! Everyone loved it so much! I doubled the glaze part, because i’m a glazaholic!
Elizabeth says
Oh Georgia, that is a great idea I love the glaze too!! Thanks for the lovely review!
Hayley says
Great recipe!! Really moist and tasty. Would definitely make again and super easy. Thank you muchly!
Philippa says
I love this recipe! I made it with lime instead of lemon and it was absolutely delicious! Thank you for sharing it, I really enjoyed baking it ☺️
Philippa says
I love this recipe!! I tried it with lime instead of lemon and it was absolutely delicious! Thank you for sharing, I really enjoyed baking it (and eating it!) ☺️
Elizabeth Waterson says
Hi Philippa, thank you for the lovely comment, I can't wait to try it with lime! 🙂
konkana says
Followed to the T but far too much liquid in that recipe. Something is quite off in the recipe. Came came out a gooey mess and a waste of time and ingredients.
Silvia says
Same here, followed the recipe EXACTLY as it is... Only to get an underbaked mess. Too much curd? Not enough baking time? Something is definitely off
Elizabeth Waterson says
Hi Silvia, I am so sorry you did not have good results, there are 6 other people who have commented with success. I will definitely re-test this recipe and see if I find any flaws. I know that everyone's oven is different and the suggested 60-70 minutes may not be enough time for your oven. I will get back to you when I retest the recipe. Thank you for letting me know. XX Liz
Aleks says
Hi,
Just tried the recipe. Yes, the timing depends a lot on the oven but also on a cake tin !
I followed the recipe. Baked 25m on 170C uncovered and burn the sides of the cake because of the curd. Covered it and baked on 160C for another 40-45m.
Halfway through still looked a lot sticky when tried with I stick.
I believe there is nothing wrong with recipe. My cake tin must have been smaller (shorter in length) so the mix came right up to the rim - hence burning sides. Left the cake overnight, cut of burned sides, used your glazing and it looks and tastes delicious! Defo doing it again - in bigger tin this time thank you x
Elizabeth Waterson says
Thank you so much for coming back to report back Aleks! I plan to retest this recipe next week, everytime I have made it I have no oven issues but just want to check again just in case! Thanks again for reporting back, happy to hear you enjoyed the cake!! XX Liz
Jan Rutledge says
I made this cake the other day - thank goodness someone gives us imperial/metric as well as cups, can’t cope with those, accuracy is the key to good baking. I baked the cake for the 40 mins then the 20 and had to give an extra 10 altogether. I think it could have done with a bit more baking but I also think I put the first layer of lemon curd too low down. The glaze was a bit runny so next time I will use less liquid......and there will be a next time, the cake was delicious and lovely with a cup of tea.
Thanks Liz
Elizabeth Waterson says
Thank you for coming back and letting me know how you liked the cake Jan, happy to hear there will be a next time!! XX Liz
Jo Bredwell says
Absolutely fabulous! I hate dry cake and this was anything but. We devoured it, or I would send a picture. Definitely will make again.
Elizabeth Waterson says
Thank you for the lovely comment Jo! So happy to hear you enjoyed it! XX Liz
Pauline moyo says
Absolutely delicious...best recipe I have tried far....agree the glaze was too runny....will reduce the liquid next time
Elizabeth Waterson says
Thank you for letting me know Pauline, I am so happy that you enjoyed the cake!! XX Liz
Dorothy says
Made this recipe, was too strong in flavor. Maybe less zest and juice?
Elizabeth Waterson says
Hi Dorothy, sorry you felt it was too strong, I love a strong lemon flavor but yes you could cut back on the zest and juice. Let me know if that works!! XX Liz
Sharon says
This is BY FAR the BEST lemon cake recipe I have ever made!!! SO delicious! It does require patience though, for it took me hours from start to finish, but it was totally worth it! Thanks Liz!
Elizabeth Waterson says
Thank you so much for coming back and commenting Sharon, I appreciate it so much and it really does make my day! XX Liz
Christina says
This recipe was bomb, so delicious and easy to make. I substituted a soy creamer for the cream in the icing/glaze and it was a little too runny. I'd do a little less liquid or more powdered sugar to get the texture less runny. But whatevs, it's good no matter what!
Elizabeth Waterson says
Thank you for the lovely comment, Christina. It truly does make my day hearing that you enjoyed the recipe!! XX Liz
Seonaid Sherman says
Looked like a good recipe but sadly jjt didn't work at all, far too liquid and mjjne was even in a slightly larger tin but it overflowed. Upset at losing my beautiful homemade curd
Elizabeth Waterson says
Hi Seonaid, I am so sorry the recipe did not work out for you. XX Liz
Carolyn Brown says
First it fills two loaf pans, and I missed that in the recipe but quickly realized that. Secondly, it is way too liquidy. I recommend modest amounts of curd and good swirling. Maybe baking longer and at lower temp could help this. First one was very brown on top, and second way under cooked. Bummer as I made homemade curd via my Meyer lemon tree. Agree glaze too runny. Great flavors. I will adjust and remake.
Elizabeth Waterson says
Hi Carolyn, so sorry you didn't have the best experience with the recipe. The recipe can fill multiple loaf pans depending on the size you are using. As all of our ovens are different, and we all have different hot spots within the oven, whenever I am cooking a cake or pie for a long period of time, I like to check on it halfway to see if I will need to tent it with foil to prevent the top browning too much. I do plan to remake this recipe again to see if there was something I missed in the recipe testing stages. Thank you for taking the time to come back and review, I am so grateful!! XX Liz
Zoe says
Surprisingly I have some lemon curd leftover in my fridge! Do you think I can omit the glaze and freeze slices of the loaf? It sounds delicious all on it's own! Thanks
Elizabeth Waterson says
Yeah, I think that should totally work Zoe, I have never frozen this loaf myself but that is something I would definitely try. I would suggest letting it cool completely, then slice and wrap each slice on plastic wrap tightly, then wrap one more time in plastic wrap, and store in a freezer-safe container to really prevet frostbite. Let me know if you have any other questions!! XX Liz
Zoe says
Hi Liz, just letting you know the cake tastes amazing and recipie worked very well! We added blueberries to the mix as well. Thanks!
Elizabeth Waterson says
Thank you so much for coming back to let me know, I really do appreciate it, it makes my day! 🙂 Blueberries sound like an excellent addition!! XX Liz
vijai says
My 10 year old daughter made this with ease and minimum time.
She poured the mix into small loaf boxes therefore cooking time was reduced.
This recipe was incredible. Sponge was moist and airy and every do delicious. I love a slight crust on top and it turned out just divine.
Dear Baking Queen - Elizabeth Waterman - you are a goddess - you have nailed this recipe. I cannot see how to improve it any further. Why would I want to. Its already so easy to make yet with maximum results first time.
We are in Lockdown (due to Covid-19) and this lovely Lemon Curd Load cake was a wonderful treat. We ran out of lemons but had limes so used that for icing topping.
What I loved about this recipe is the use of yogurt or sour cream. It works wonderfully.
Next weekend she is going to use same recipe with oranges.
Highly Highly recommended cake.
Elizabeth Waterson says
Thank you so much!!! XX Liz
Luisana L says
This is sooo good!! Loved this recipe so much, I will definitely be doing it again. I did do it without the glaze because I prefer things that are not too sweet and it was perfect.
Elizabeth Waterson says
Thank you so much for the lovely review Luisana, I am so happy you will make it again! Take care XX Liz
Elsa says
One of the best lemon loafs I’ve made or tasted. It disappears so fast, and is a winner at my house! I added raspberries the second time, and it was SO good. A keeper, for sure! Thanks for the recipe!
Elizabeth Waterson says
Thank you so much for the lovely review, Elsa! I am so pleased to hear this is a keeper for your family! XX Liz
Lucy O’Grady says
My favourite!
Elizabeth Waterson says
Thanks Lucy, it's one of my favorites too, you can't beat lemon!! XX Liz
Joshua says
Can you update the times on the recipe because in the main block you say you bake for 30 then add the foil but the bottom it say 40mins then add foil. At 40 mins mine has slightly burnt the outside.
Joshua says
Also can you update the quantities because on one ingredient you have grams and the next ounces. Ahhhhhh
Elizabeth Waterson says
Hi Joshua, I measure my dry ingredients in grams and liquid in ounces, I'm sorry if that doesn't work for you. Are you looking for all grams or ounces?
Elizabeth Waterson says
Hi Joshua, I actually made this cake again yesterday and was in the process of updating the post, you beat me to it! The recipe card has been updated too.
Cory V says
I've been craving a lemon baked good for a while now, and I stumbled upon this recipe. It was perfect and hit the spot! Such a good recipe! Thanks for sharing it with us!
Elizabeth Waterson says
I am so happy to hear this hit the spot for you!! I love it so much too!! Thanks for coming back to review the recipe, I appreciate it more than you know. Hope you are staying safe and healthy! XX Liz
Lauren says
Great! I adapted to be gluten free, using bisquick's cup for cup gluten free flour mix. I also subbed coconut sugar for the sweetener, and used four egg whites since that's what I had on hand. It came out great! I did a different take on the glaze, using some greek yogurt, lemon juice, and agave nectar, along with some blitzed coconut sugar as "confectioner's sugar" and it was also super tasty and tangy! This will be a staple lemon loaf recipe in our house!
Elizabeth Waterson says
Lauren thank you so much for coming back to review the recipe, I appreciate it more than you know! I love that you were able to adapt the recipe, the glaze you made sounds fantastic!! Take care! XX Liz
Vyara says
I was afraid it won’t cook like some people said but I was really looking for a recipe with curd insert. I followed the recipe and while it did feel uncooked one out of the oven (did 50min) it was cooked when I cut it. That was next day after spending the night in the fridge. Just one thing - it was a bit crumbly. Don’t know why. The taste was good tho. Thanks for the recipe.
Elizabeth Waterson says
Thank you for coming back to review the recipe Vyara, I am sorry it turned out crumbly for you, it doesn't for me 🙁 I am glad you still enjoyed it though!! 🙂 XX Liz
Alycia Bouyounan says
Any suggestions on how to make this in mini-loaf pans instead? Thank you!
Elizabeth Waterson says
Hi there, I honestly have no idea I never use mini loaf pans with this recipe. My guess it would make around 8 of the really small mini loaf pans and they would take somewhere between 18-30 minutes to bake, I would bake one by itself then bake the rest based on how long the first took to bake. Sorry, I don't have a better answer for you Alycia! Please let me know if you try it, I would love to know how it turns out!! XX Liz
Jan says
Can you mix the lemon curd into the batter instead of swirling it in?
Elizabeth Waterson says
Hi Jan, you could, part of my love for this cake is finding the thick parts of the curd which you would miss if you mixed it into the batter. Let me know if you try it! XX Liz
Humaira says
I’ve made this recipe three times now, and never had an issue with the original recipe or baking instructions. I did however use two 5” springform pans (to share with neighbours). I’m now trying it in a 9” springform pan, but expect to achieve good results again. This cake is light and delicious, and doesn’t last too long in our home.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Humaira, I am truly grateful!! I have never made it in a springform pan myself but glad to see you've had good success 🙂 Take care. XX Liz
Riha says
The recipe was so easy to follow and the cake was so delicious. I’m definitely trying this again.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Riha, I truly appreciate it!! So pleased you enjoy the cake! Take care. XX Liz
Marina says
I have not made a loaf cake using butter, yoghurt and oil at the same time and was a bit concerned at first, but it turns out alright. I really love the technic of combining the sugar and zest first, definitely adopting this for all future bakes. I didn't layer the curd on top knowing that it might burn, I didn't have to use the foil at the 40min mark at all. Overall, I think this might be the most lemony lemon loaf cake I have tried.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Marina, I truly appreciate it!! And so pleased you enjoyed the recipe, the sugar and lemon zest rubbed together really is such a big winner!!! Take care. XX Liz
Neb says
I made this a few days ago with store bought lemon curd and it turned amazing. The taste and texture were both perfect. Admittedly i forgot the yoghurt portion, but after tasting it i dont think it needed it at all as it was still moist and decadent. I just added the glaze to taste as the cake is already sweet (for me). I’d highly recommend for others to make this cake too.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Neb, I appreciate it more than you know!! So glad you enjoyed it. Take care. XX Liz
Bella says
What is the substitute for Greek Yoghurt or Sour Cream if I don't have either of them at home? Your recipe is the right thing I was looking for. I just made some lemon curd and looking for some recipes to bake a cake with lemon curd.
Amy says
Fantastic recipe, I used the right sized baking tin and cooked for 30 mins, covered then another 20 or so mins. Amazing recipe, delicious cake, the whole family loved it ❤️❤️❤️
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Amy, I am so happy your whole family enjoyed the recipe!! Take care. XX Liz
Lady D says
Delicious. I added about 3/4 tsp of pure vanilla extract and did not use zest. I will use this recipe when I have to have my lemon fix. Thanks for sharing the recipe.
Elizabeth Waterson says
Hi Lady D, thank you so much for the lovely review. So happy to hear you enjoyed the recipe. Take care. XX Liz
Lenka says
Made the cake yesterday. It's so delicious!!! Thank you for the recipe!! ❤️
Laurel says
The taste is amazing, but the recipe is way too much for one 9X5 loaf pan! After about 5 minutes in the oven, I smelled burning only to find the batter flowing over the edges of the pan and dropping down to the heating element. What a mess!! I turned off the oven, cleaned up the mess and placed the cake encrusted pan back in oven on a baking sheet to continue baking. It took way longer to bake than suggested. Next time I will make 1/2 the recipe for a 9X5 loaf pan.
Maria says
My first attempt was half failed because it’s half cooked, but the taste was amazing. So, I made again today and it took 1.5hours to bake to completely cooked. So happy with the result!
Elizabeth Waterson says
Thanks for coming back to review the recipe Maria, I appreciate it more than you know!! Sorry, the first time didn't work out so well for you but glad you were able to adjust the bake time to work with your oven! Glad you were able to enjoy this delicious cake!! XX Liz
Anna says
While I've not tasted this cake yet (still in the oven) I'd like to point out an error in the quantities on the recipe. I'm in the UK so I work with weights, mostly grams. There is a mixture of metric and imperial weights in the recipe do i had to get my calculator out while mixing and adding ingredients.
Elizabeth Waterson says
Hi Anna, thanks for reaching out. In America, everyone uses cups but I have always weighed my liquid ingredients in ounces and dry ingredients in grams. I'm sorry that the conversions weren't to your preference but I do hope the cake came out and you enjoyed it!! 🙂 Take care XX Liz
Rupinder says
Thanks so much for your recipe. My whole family really liked it and my family are my harshest critics. So loaf was definitely delicious. I have a fan oven so it took about 50mins to bake. 30mins uncovered, 20mins covered with foil. But it did dip in the middle while it was cooling. Looking forward to seeing more of your recipes.
Leslie says
I'm a terrible baker and this came out amazing. I added a handful of blackberries (because I had them) and had to turn off the oven 3/4 the way through (with the greased foil on top) to get the kids...came back and baked it for a bit more. I could have halved the quantity of frosting, but overall amazing.
Elizabeth Waterson says
Hi Leslie, thank you so much for coming back to review the recipe I appreciate it so much!!! Adding blackberries sounds fantastic, I bet it made the loaf even more beautiful!! Can't wait to try it myself that way. So happy you had success with this cake!! Take care. XX Liz
Bee says
I doubled the recipe and split it between a 9” cake tin and a loaf tin to send to family. Simply delicious!
Elizabeth Waterson says
Aww thank you so much for coming back to rate and review the recipe Bee. It truly helps me so much, thank you!! So glad you enjoyed it and shared it with your family too! XX Liz
Laura Marin says
Taste good I made all the time ever one like it
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Laura, I appreciate it so much!! So glad you enjoy the cake XX Liz
Mary says
I just baked this earlier today, and it's delicious! I had made lemon curd this weekend and was all sconed out:) I baked it for 34 minutes, then tented foil over it for another ten and it's absolutely perfect. I left off the glaze, knowing that the curd would make it sweet enough for my taste. This is definitely a 5 star recipe!
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Mary, I am so grateful!! So glad you enjoyed the cake, such a good way to use up leftover lemon curd!! Happy New Year! XX Liz