Imagine sinking your teeth into a moist, tangy slice of heaven that instantly brightens your day - that's exactly what this Easy Lemon Curd Loaf Cake promises! With its perfect balance of sweet and citrusy flavors, this cake is not just a dessert, but a mood-lifting experience that will transform your ordinary afternoon into an extraordinary culinary moment. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees a show-stopping treat that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Zest one lemon to obtain 1 teaspoon of fresh lemon zest. Squeeze the lemon to get 1/4 cup of fresh lemon juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice. Mix on low speed until just combined, being careful not to overmix.
- Fold in the lemon zest, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Use the parchment paper overhang to lift the cake out of the pan and transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra flavor.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Zest Before Juicing: Always zest your lemon before cutting and squeezing to make the process easier.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before adding any glaze or powdered sugar to prevent sogginess.
- Storage Tip: Wrap the cooled cake in plastic wrap to maintain moisture and freshness for up to 3-4 days at room temperature.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 42g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
