Let cool in pan for 10 minutes before removing to a wire rack to cool completely. a pinch of salt. Do you have extra lemon curd? Then take a small bowl and add the sugar, plain flour and cold butter for the crumble top. Your daily values may be higher or lower depending on your calorie needs.
It tasted good, and was super easy to make. Congrats! Pop this to one side while you make the loaf part. The tartness of the lemon is noticeable but not overpowering because the honey helps mellow it so perfectly. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil. Repeat. So love breads/cakes with lemon in them! This Lemon Curd Loaf Cake is perfect for those glorious afternoons. Don't over-mix.
It’s easy, zesty and a great family cake. YES! Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows. Preheat the oven to 350 degrees F (175 degrees C). I'm Donna. For a cake that mixes up so quickly and easily, we have to say, it sure does have an awful lot of flavor. Less is more! Use lemon yogurt instead of creme fraiche for an extra lemony hit. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil. Love using lemon curd :), I am SO glad to hear this, thanks for your comment! Looking for a tasty afternoon pick-me-up?
; In a medium bowl combine flour, baking powder, and salt. This website uses cookies to improve your experience. Most people won't think twice about serving basic cornbread when is on the table. If you continue to use this site we will assume that you are happy with it. Follow me on Twitter, Facebook and Instagram, to keep up-to date with the all the latest news from the Effortless Foodie kitchen.
(It’s okay if curd is not completely blended in.) Nutella Loaf Cake with Nutella Buttercream, 3 tbsp Lemon Curd - +2tbsp to drizzle (optional), Preheat the oven to 160 degrees (fan-assisted, increase to 180 if not) and grease or line a loaf tin, Add the zest and juice of one lemon and stir well (don’t worry if it looks curdled), Tip half of the mixture into the loaf tin, Bake in the centre of the oven for 50mins to one hour, testing by inserting a skewer into the centre, Leave in the tin to cool for 10 minutes before tipping out to cool completely on a wire rack, Mix together the icing sugar, butter, and lemon curd until smooth, adding more icing sugar if it’s too runny, When the cake is completely cool, spread the buttercream on top with a palette knife, For extra lemon curd drizzle over 2 tbsps roughly. Mix in the lemon curd, lemon juice and zest and creme fraiche.
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The nutritional information provided is approximate and is calculated using online tools. This page has some other great lemon curd uses. Learn how your comment data is processed. If you add too much extra, you may need to adjust the bake time, but keep an eye on it. For this, you want smaller dollops, right in the middle of the cake, so that there’s plenty of batter to support them. I say room temperature lemon curd because it drizzles more easily than it would out of the fridge, and if your dollops are too thick, it will sink to the bottom of the cake as it bakes.
You can shop using my affiliate codes, which will earn me a small commission here: This page has some other great lemon curd uses. The lemon curd cake freezes really well.