Latest Menu Blend Easy Lemon Curd Pound Cake :: Good Recipes

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Easy Lemon Curd Pound Cake

"This lemon curd cake is very wet and easy to make. I also sometimes bake them in muffin tins to make it clean for a packed lunch or picnic. Keeps properly for a few days if wrapped in grease-proof paper and aluminum foil."

Ingredients :

five ounces self-rising flour
4 oz white sugar
1 stick unsalted butter
2 eggs, overwhelmed
2 tablespoons lemon curd (heaped tablespoons)
2 tablespoons lemon juice
2 tablespoons superfine sugar
1 tablespoon lemon zest

Instructions :

Prep : 5M	Cook : 10M	Ready in : 1H35M

Preheat the oven to 350 stages F (one hundred seventy five levels C). Line a loaf pan with parchment paper.
Combine flour, sugar, butter, eggs, and lemon curd in a bowl or meals processor. Mix well. Place into the prepared pan.
Bake inside the center of the preheated oven till a toothpick inserted into the center of the cake comes out clean, 60 to 90 minutes.
Blend lemon juice, white sugar, and lemon zest together in a bowl at the same time as cake is baking.
Let cake cool in the pan, 2 to a few mins. Pour the lemon-sugar topping over the nice and cozy cake to allow soak. Allow to cool, about half-hour. Turn cake out of the pan.

Notes :

Feel unfastened to replacement margarine for butter, if desired.
This recipe may be used to make cupcakes as nicely (makes approximately sixteen to 18 cupcakes). Reduce baking time for cupcakes to about 45 mins.

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