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.
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.
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
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?
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?
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?
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?
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.