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Lemon Curd Pound Cake with Lemon Glaze
Rated 0 out of 5
COOK TIME
50 min
TOTAL TIME
65 min
SERVINGS
6-8 servings
This Lemon Curd Pound Cake is the kind of dessert that makes your whole kitchen smell like sunshine while it bakes, and that alone is reason to make it. It’s buttery and soft with swirls of tangy lemon curd mixed right through the middle, plus that sweet lemon glaze on top that tops it off perfectly.
The lemon curd adventure continues, and I promise, this one is worth turning the oven on for! It’s the kind of pound cake that feels like what you’d bring out for company, but it’s easy enough to make on a random afternoon for a little treat. And the smell while it bakes is unreal, bright lemon, warm butter, a little sweet, a little fresh, the kind of smell that makes people just show up in the kitchen. I’ve definitely cut into this before it fully cooled just because I couldn’t wait.
And if lemon curd sounds like something you’d rather skip, don’t! It’s a simple mix of lemon juice, sugar, eggs, and butter that tastes way fancier than it actually is. My homemade version is surprisingly simple and honestly hard to stop eating by the spoonful, but store bought works just as well if that’s what you have. In this cake, it gets layered and swirled right into the batter so you end up with these bright, lemony ribbons running through every slice. It’s not just lemon flavored, it actually tastes like lemon.
The cake itself is soft, buttery, and just rich enough without feeling heavy, which is exactly what you want this time of year. It somehow manages to feel like dessert and something you’d justify with coffee in the morning at the same time. The lemon glaze on top sinks in just enough to add that extra sweetness without taking over, and it pulls the whole thing together. This is the kind of cake that shows up at Easter, sits on a brunch table, or gets sliced up mid afternoon and disappears!
Ingredients You’ll Need
Eggs – These hold the whole batter together and give the cake structure.
Milk – Milk adds moisture and helps loosen the batter so it comes together easily, giving you a softer, more tender slice instead of something dense.
Sugar – Sweetens the cake but also helps create that soft texture when it’s mixed well with the eggs.
Lemon Zest – This is where the real lemon flavor comes from, so zesting fresh lemons makes a big difference and gives the cake that bright, fresh taste.
Vanilla Extract – Just a small amount balances the lemon and rounds everything out so the flavor doesn’t feel too sharp.
Coconut Oil – This keeps the cake moist and tender, and once it’s baked you don’t really taste coconut, it just adds richness without heaviness.
Baking Powder – This gives the cake lift so it bakes up light instead of dense, which is especially important in a loaf like this.
Kosher Salt – Salt keeps the sweetness in check and makes all the flavors taste more balanced instead of flat.
Flour – Flour gives the cake its structure, and mixing it in gently at the end keeps the crumb soft instead of tough or overworked.
Lemon Curd – This is what makes the cake stand out, adding ribbons of tangy, bright lemon flavor that run through every slice.
Lemon Glaze
Powdered Sugar – This melts right into the glaze and gives you that smooth finish on top without any grainy texture.
Fresh Lemon Juice – This thins out the glaze and adds a fresh, sharp lemon flavor that ties everything together.
How To Make Lemon Pound Cake with Lemon Curd
Prepare for baking: Preheat the oven to 350F and spray a 9×5 loaf pan with nonstick spray, then line the bottom with a strip of parchment paper with a little overhang on the sides so you can lift the cake out cleanly later without it sticking.
Mix the wet ingredients: In a large bowl or stand mixer, whisk together the eggs, milk, sugar, lemon zest, and vanilla extract until everything looks smooth and slightly lightened.
Add the coconut oil: Slowly pour in the melted coconut oil while whisking so it fully blends into the batter as pouring too fast can cause it to separate instead of emulsify.
Incorporate the dry ingredients: Add the baking powder and kosher salt and mix to combine, then stir in the flour just until the batter comes together.
Layer the batter and curd: Pour about three quarters of the batter into the prepared loaf pan and smooth it out so it bakes evenly, then drizzle half of the lemon curd over the top in loose ribbons.
Finish layering: Add the remaining batter over the curd and gently spread it out without dragging the bottom layer too much, then drizzle the rest of the lemon curd across the top.
Swirl the lemon curd: Use a butter knife to lightly swirl the lemon curd through the batter, just a few passes is enough so you get those ribbons instead of fully mixing it in.
Bake the cake: Bake for 45 to 50 minutes until the top is set and lightly golden, and a toothpick inserted into the center comes out clean or with a few soft crumbs. Let the cake cool in the pan for about 10 minutes so it can set, then use the parchment overhang to lift it out and transfer it to a wire rack.
Make the glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable, adjusting slightly if it feels too thick or thin.
Glaze and serve: Drizzle the glaze over the slightly warm cake so it sinks in just a bit, let it set, then slice and serve while it’s still soft and fresh. Enjoy!
Expert Tips
Bring everything to room temperature before you start so the batter comes together smoothly.
Let the melted coconut oil cool for a few minutes before adding it so it blends in cleanly instead of tightening up the batter or creating streaks.
Whisk the eggs, sugar, and milk long enough to fully dissolve the sugar so you don’t get a slightly grainy texture in the finished cake.
Zest directly over the bowl to catch the oils since that’s where most of the lemon flavor lives.
Add the flour in stages instead of all at once so it incorporates more evenly and you don’t end up overmixing while trying to break up pockets of dry flour.
When layering, spread the batter gently instead of pressing it down so you don’t push the lemon curd layer around or lose those defined swirls.
Keep the swirl shallow and minimal just a few passes with a knife gives you those ribbons of curd instead of blending everything into one uniform batter.
Let the glaze sit for a minute before pouring if it looks too thin so it thickens slightly and gives you that soft set on top instead of running straight off the cake.
Ways To Customize
Use butter in place of coconut oil for a buttery pound cake flavor.
Add fresh berries like blueberries or raspberries to the batter for a lemon berry version that pairs really well with the curd.
Replace part of the milk with sour cream or Greek yogurt for a slightly denser texture and a subtle tang that helps cut through the lemon flavor.
Use orange zest and orange juice instead of lemon for a different type of flavor that still feels fresh.
Double the glaze and let it drip down the sides for a dessert style finish.
Skip the glaze and dust with powdered sugar for a less sweet topping if desired.
Top with thin lemon slices before baking for a more decorative finish that still ties into the flavor.
Storing & Freezing
Storing: Once the cake is fully cooled, store it covered at room temperature for up to 2 days or in the fridge for up to 5 days if you want it to last a little longer. If you refrigerate it, keep it in an airtight container so it doesn’t dry out, and let slices sit at room temperature for a bit before eating so the texture softens back up. The glaze will set on top as it sits, but the cake itself stays nice and moist thanks to the lemon curd layered inside.
Freezing: This cake freezes well, just skip glazing it first and wrap the fully cooled loaf tightly in plastic wrap followed by foil to prevent freezer burn. You can freeze the whole loaf or slice it into portions for easier thawing, and it will keep well for up to 2 months. When you’re ready to eat, let it thaw in the fridge or at room temperature, then add the glaze fresh once it’s fully defrosted for the best texture and flavor.
FAQ
Can I make this in a different pan size?
Yes, but the bake time will change. A smaller or wider pan will bake faster, so start checking earlier and keep an eye on the center.
Why did my glaze disappear into the cake instead of sitting on top?
If the cake is too warm, the glaze will soak in more than expected. Let it cool slightly before glazing if you want that visible layer on top.
How do I get a clean swirl with the lemon curd?
Use a butter knife and make a few gentle passes through the batter instead of stirring. Less movement gives you those defined ribbons instead of blending it all together.
How do I know when the pound cake is fully baked without overbaking it?
Look for a lightly golden top with a slight spring when pressed and check with a toothpick in the center. A few moist crumbs are perfect, wet batter means it needs more time.
More Lemon Recipes
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Lemon Curd Pound Cake with Lemon Glaze
This pound cake is rich but also light and buttery. The drizzle on top just gives every bite that extra sweetness that puts it over the edge.
Ingredients
2 eggs
3/4 cup milk
3/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
1/2 cup coconut oil, melted into a liquid
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups flour
1/2 cup lemon curd
Glaze
1 cup powdered sugar
3 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray. Cut a strip of parchment paper to fit in the bottom of the loaf pan and have overhang that acts like little handles over the side of the loaf pan. Set the pan aside.
2. In a mixer, whisk together the eggs, milk, sugar, lemon zest and vanilla until smooth. Slowly pour in the coconut oil, continue whisking until combined.
3. Add in the baking powder and salt and mix until combined. Finally stir in the flour until just mixed in. The batter will be slightly lumpy.
4. Spread 3/4 of the batter into the loaf pan. Drizzle 1/2 of the lemon curd on top of the batter. Top with the remaining batter and then the rest of the curd.
5. Using a butter knife swirl the curd into the batter. Bake for 45-50 minutes until a tooth pick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
Glaze Directions
1. Whisk powdered sugar and lemon juice together until combined and smooth. Drizzle over the warm pound cake. Let drizzle set then serve.
Notes
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13 Responses
Can you use regular oil ? Like canola?
Yes, you sure can!
Turned out delicious. I made the lemon curd too. Used lemons from our tree. I have enough curd leftover to spoon over each slice. Lemony+++. Thank you for sharing!
Yay! Thank you so much for letting me know! I absolutely love this one. I bet those lemons from your tree made it even more delicious! So happy you liked it!
Waiting for the results… I’m afraid I may not have swirled it enough. Crossing my fingers!
I bet it will be amazing! I LOVE that lemon pound cake, hope you enjoy!
Can you freeze this?
This was absolutely delicious! A perfect way to use up leftover lemon curd! Didn’t use glaze, was great as is.
Yay! So happy you liked it!
Can you double the recipe and make a bundle cake?
I’ve never tried that out myself so I wouldn’t be able to say for sure.
Do you use plain or self rising flour
I use regular all-purpose flour for this one.