Easy Lemon Curd Pound Cake

This lemon curd cake is certainly moist and easy to make. I furthermore sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps with ease for a few days if wrapped in grease-proof paper and aluminum foil.

The ingredient of Easy Lemon Curd Pound Cake

1. 5 ounces self-rising flour
2. 4 ounces white sugar
3. 1 fix unsalted butter
4. 2 eggs, beaten
5. 2 tablespoons lemon curd (heaped tablespoons)
6. 2 tablespoons lemon juice
7. 2 tablespoons superfine sugar
8. 1 tablespoon lemon zest

The instruction how to make Easy Lemon Curd Pound Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan taking into consideration parchment paper.
2. total tally flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. fusion well. Place into the prepared pan.
3. Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
4. Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
5. Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping higher than the loving cake to let soak. enter upon to cool, roughly more or less 30 minutes. slant cake out of the pan.

Nutritions of Easy Lemon Curd Pound Cake

calories: 210.1 calories
carbohydrateContent: 27 g
cholesterolContent: 64.1 mg
fatContent: 10.5 g
fiberContent: 0.5 g
proteinContent: 2.8 g
saturatedFatContent: 6.2 g
servingSize:
sodiumContent: 195.7 mg
sugarContent: 16.1 g
transFatContent:
unsaturatedFatContent: