Lemon Curd Loaf Cake

Looking for a tasty afternoon pick-me-up? This Lemon Curd Loaf Cake with Lemon Buttercream could be perfect. It’s tangy, sweet and delicious with an afternoon cuppa.

I love lemon curd. Lemon curd on toast has got to be one of the best easy treats going. It’s so thick and tangy, but sweet and just absolutely delicious. And, when something is that good, it just begs to be put into a cake!

I also quite firmly believe that actually, a little bit of cake is good for you.

Lemon Drizzle cake has always been a favourite but just adding some buttercream and heavenly lemon curd gives it something more.

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This Lemon Curd Loaf Cake is sticky, sweet and just absolutely perfect with a cup of tea in the afternoon, especially if you are flagging and need a bit of an energy boost.

Nothing makes me happier than grabbing a bit of time to myself with a slice of cake, a cup of tea and a good book. It’s the perfect way to get a bit of time to myself, and it feels like a lovely treat.

Top shot of lemon curd cake on wire rack at a diagonal angle. Lemons and lemon curd lid to the side.

This Lemon Curd Loaf Cake is perfect for those glorious afternoons.

Baking with Lemon Curd

My cake mix is actually just a standard lemon drizzle batter, with lemon juice and zest. I then add dollops of lemon curd to the mixture.

3/4 shot of lemon curd loaf cake cooling on wire rack.

If you add too much, or your dollops are too large, it will all sink to the bottom and you won’t get those lovely bursts of lemon curd when you bite in. For this, you want smaller dollops, right in the middle of the cake, so that there’s plenty of batter to support them.

It can be tempting to add loads of lemon curd to your Lemon Curd Loaf Cake, but it just won’t work as well. Less is more!

Lemon Curd Buttercream

3/4 shot of end of lemon curd cake, mixing bowl in back of shot, out of focus.

Ah, lemon curd buttercream. It’s gorgeous. If you prefer a much tangier flavour, add more lemon curd, or some lemon juice to taste, and reduce the butter content.

I love this recipe though. It’s got a hit of flavour, but it’s mild and creamy, the perfect complement to the lemon cake. I then drizzle over extra lemon curd with a spoon really roughly.

How Long Will This Lemon Curd Loaf Cake Stay Fresh?

side shot of iced lemon curd cake. Mixing bowl and lemon curd jar in background.

This Lemon Curd Cake if covered will stay fresh for around 3 days. It’s quite moist, so takes a while to dry out, I would advise keeping it in a sealed tin or tub though if you can.

For more advice, read my top tips for perfect loaf cakes post.

Can You Freeze a Lemon Loaf Cake?

Close up top shot of cake drizzled with lemon curd

You can! I’d leave the buttercream off, but you can freeze the cake if you leave it to cool, and then wrap it tightly. I also tend to make too much buttercream, so I freeze extras in an airtight tub to put on a future cake.

It thaws a little bitty sometimes, but if you mix in a splash of milk before spreading it should be fine.

Could You Use Bottled Lemon Juice Instead of Fresh in a Cake?

side angle of sliced cake, lemon curd, lemons and mixing bowl in background.

YES! It won’t be exactly the same, but a couple of tablespoons of bottled Lemon juice will still work, and taste good. Alternatively, stir extra lemon curd through your cake batter.

If you add too much extra, you may need to adjust the bake time, but keep an eye on it.

What Can I Do With a Jar Of Lemon Curd?

If you’ve bought a jar of lemon curd to bake with, you might be wondering what to do with the rest of it? More cake, is, of course, a fantastic option! You can also use it as a topping on pancakes, scones, toast, and even as a sandwich filler.

You could use it in muffins, either mixed into the batter or with a big dollop in the middle, on waffles or in cheesecake mixture. Other ideas on how to use up lemon curd include tarts, mousses, or a layered dessert like a truffle. This page has some other great lemon curd uses.

How Long Will Lemon Curd Last?

Lemon on yellow background.

Once opened, a jar of store-bought lemon curd will last in the fridge for around 3 months. Like many other preserves it’s got a pretty good shelf life, so don’t feel rushed to use it up.

Can I Use Homemade Lemon Curd?

Absolutely, but, remember homemade lemon curd won’t last as long. Once the jar has been opened, it should be consumed within a week or two. There’s an easy homemade lemon curd recipe here.

Yield: 12 Slices

Lemon Curd Loaf Cake with Lemon Curd Buttercream

3/4 shot of lemon curd loaf cake on wire rack. Mixing bowl and palette knife at top of shot

Looking for a tasty afternoon pick-me-up? This Lemon Curd Loaf Cake with Lemon Buttercream could be perfect. It’s tangy, sweet and delicious with an afternoon cuppa.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Lemon Curd Cake:

  • 170 g Caster Sugar
  • 170 g Butter- or margarine
  • 3 Eggs
  • 1 Lemon - Juice and Zest
  • 220 g Self-Raising Flour
  • 3 tbsp Lemon Curd - At Room Temp

For the Lemon Curd Buttercream:

  • 100 g Butter - at room temperature
  • 200 g Icing Sugar
  • 3 tbsp Lemon Curd - +2tbsp to drizzle (optional)

Instructions

The Cake:

  1. Preheat the oven to 160 degrees (fan-assisted, increase to 180 if not) and grease or line a loaf tin
  2. Cream together the butter and sugar
  3. Mix in the eggs one at a time
  4. Add the zest and juice of one lemon and stir well (don’t worry if it looks curdled)
  5. Sift in the flour and fold until even
  6. Tip half of the mixture into the loaf tin
  7. Spoon on small dollops of lemon curd
  8. Add the best of the cake mix
  9. Top with more dollops of lemon curd
  10. Bake in the centre of the oven for 50mins to one hour, testing by inserting a skewer into the centre
  11. Leave in the tin to cool for 10 minutes before tipping out to cool completely on a wire rack

The buttercream:

  1. When the cake is completely cool, beat the butter until soft
  2. Add the icing sugar and continue beating until smooth
  3. Stir through the lemon curd
  4. Spoon or pipe onto the cooled cake
  5. For extra lemon curd drizzle over 2 tbsps roughly

Notes

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. This also makes it easier to drizzle over the top, but if you want to be neater, you could gently heat the curd in the microwave and drizzle it on using a piping bag.

Nutrition Information:

Yield:

12

Serving Size:

1 Slice

Amount Per Serving: Calories: 416Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 108mgSodium: 412mgCarbohydrates: 52gFiber: 1gSugar: 37gProtein: 4g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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4 thoughts on “Lemon Curd Loaf Cake”

  1. I LOVE lemon curd/lemon honey. This looks like a gorgeous recipe, I might have to give it a try!

  2. I was a bit worried making it with lemon juice. But to my surprise it worked out well. Since then my husband, daughter and Granddaughter don’t ask for any other cake. AMAZING

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