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Lemon Cake with Lemon Curd

Devil Lemon

When life gives you lemons, grab the tequila. ― Ben Fox (lemon quote)

My husband recently made limoncello, which involved zesting a dozen or so lemons to infuse the zest in vodka. Those are still steeping in the basement, so maybe I’ll have more on that once we try it. In the meantime, I had to find something to do with all of those zested lemons. I made some lemonade (yet another recipe I will have to write up) and then I made a lemon pound cake and some lemon curd to go on top of it.

I’m doing this for Foodie Friday, so be sure to also see more dessert links from my blogging friends at the end of this post!

lemon pound cake

The cake is quite easy to make. Simply mix it up and bake. Then poke a bunch of holes on top with a fork or knife. Next, pour a lemony sugar mix on it and let it soak that up.   Then make the curd and serve that on top. This makes for very tart cake! If you want less tart, serve with some whipped cream on top instead.

lemon cake with lemon curd The lemon curd is super simple to make. It is done in the microwave!  If you accidentally overcook it, you might get bits of cooked egg in it. If that happens, simply strain those out.

Lemon Cake with Lemon Curd
Recipe type: Dessert
Cuisine: Devilish
Prep time: 
Cook time: 
Total time: 
Serves: 8
Easy to make tart lemon pound cake with microwave lemon curd for the topping.
For the Lemon Cake
  • ½ cup butter, melted
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ cup milk
  • ⅓ cup lemon juice
  • ¼ cup sugar
For the Lemon Curd
  • 1 cup white sugar
  • 3 eggs
  • 1 cup fresh lemon juice
  • 3 lemons, zested
  • ½ cup unsalted butter, melted
For the Lemon Cake
  1. Mix together 1 cup sugar and butter.
  2. Add eggs and 1 tablespoon of lemon juice; mix well.
  3. Add salt, flour, and baking powder.
  4. Add milk.
  5. Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
  6. Mix ⅓ cup lemon juice and ¼ cup sugar.
  7. Use a fork or knife to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the baked cake
  8. Allow to cool and serve with lemon curd
For the Lemon Curd
  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
  2. Stir in lemon juice, lemon zest and butter.
  3. Cook in microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
  4. Remove from the microwave, and pour into small sterile jars or tupperware containers.
  5. Store for up to three weeks in the refrigerator.

Read More Desserts From The Foodie Friday Group!
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