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.