This zingy lemon curd loaf cake is the perfect sweet pick me up! It’s fresh, moist and oh so moreish, you definitely won’t be able to stop at one slice! Serve for afternoon tea or as a quick and easy pudding with cream.
If you follow this blog regularly (or my Cornish Food Blog) you’ll know that I do LOVE a loaf cake!
Loaf cakes are quick, simple to make, but oh so tasty. They also freeze really well too, and I always like to have one stashed away in the freezer for a rainy day or unexpected visitors.
✔️ Why should you try it?
- Simple to make
- Can be frozen
- Easy to adapt flavours
To make this lemon curd loaf cake you will need;
- Butter – 175g of unsalted butter that has been softened.
- Sugar – caster sugar is used in this recipe.
- Eggs – 3 large eggs (I try and use free-range organic eggs).
- Lemon Curd – homemade or store-bought lemon curd is fine.
- Lemon juice and zest – try and use unwaxed lemons for maximum flavour.
- Creme Fraiche – gives the cake a lovely moistness.
- Self Raising Flour – the raising agent used in the cake.
- Icing Sugar and Lemon juice – for the drizzle topping.
One: Preheat the oven to 160°c (140 fan) and line a 2lb (1kg) loaf tin with baking paper. In a large bowl cream together the butter and sugar and beat in the eggs.
Two: Add the lemon juice, zest, lemon curd and crème fraiche and beat in.
Three: Fold in the self raising flour until everything is combined.
Four: Spoon the cake batter into the loaf tin and bake for 1 hour. Drizzle over the icing sugar and lemon glaze once the cake has cooled.
🍴 Serving suggestions
I usually serve this easy lemon loaf as an after school snack for the kids, with a glass of cold milk or hot cup of tea.
You can also serve it as a pudding, warm out of the oven. A dollop of clotted cream or a scoop of homemade honeycomb ice cream would make a delicious accompaniment to it.
There are lots of ways you could vary the flavours of this loaf cake. Here are some ideas for you to try;
- A handful of fresh blueberries or raspberries folded into the cake batter would give a lovely fruity tang.
- Instead of an icing sugar glaze, you could make a lemon buttercream topping and grate over more lemon zest to finish.
- White chocolate chips would give the cake a lovely sweetness.
- Make it gluten-free by using a gluten-free cake flour.
- Use lemon yogurt instead of creme fraiche for an extra lemony hit.
The cooled cake will keep in an airtight cake tin or storage container for up to 5 days. Cut slices only as needed because pre-cutting the cake will cause it to dry out more quickly.
🧊 Suitable for freezing?
The lemon curd cake freezes really well. Simply wrap the cooled cake in a layer of baking paper and then 2 layers of foil. Place in the deep freeze until needed (you should allow 6 hours for it to defrost before serving).
Lemon curd, or lemon cheese as it is sometimes known, is a silky smooth sweet condiment made with lemons, eggs and sugar.
Lemon curd can be used in a variety of ways including as a scone topping, in cakes, muffins and cupcakes, as well as in tarts and lemon meringue pie.
Some more loaf cake for you to try;
- Lime and Coconut Loaf Cake – a tropical lime and coconut loaf cake with a zingy lime drizzle, bringing a taste of sunshine to your home any time of the year.
- Golden Syrup Cake – an easy and moist golden syrup cake with a sweet sticky glaze. Perfect with a cup of tea and a great cake for freezing! You won’t be able to stop at one slice!
- Creme Fraiche Banana Loaf Cake – a simple banana loaf cake made with creamy crème fraiche. Great for a mid-morning snack for hungry kids (and adults)!
- Apple Loaf Cake – a quick apple loaf cake with a glossy caramel glaze. A great way to use up those Bramley apples.
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Lemon Curd Loaf Cake
- 175 g Butter unsalted and softened
- 175 g Caster Sugar
- 3 Eggs large
- 2 tbsp Lemon Curd
- 1 Lemon zest and juice
- 100 g Creme Fraiche
- 200 g Self Raising Flour
- 2 tbsp Icing Sugar
- ½ Lemon juice only
- Preheat the oven to 160°c (140 fan) and line a 2lb (1kg) loaf tin with baking paper. Make sure the baking paper overhangs the tin at two ends, which makes removing the cake from tin that much easier.
- In a bowl cream together the butter and sugar until light and fluffy.
- Beat in the eggs.
- Mix in the lemon curd, lemon juice and zest and creme fraiche.
- Fold in the self raising flour and continue to mix until everything is combined.
- Pour into the loaf tin and bake for 1 hour. Allow to cool in the tin
- Whilst the cake is cooling, mix together the lemon drizzle icing. Once the cake is fully cooled spoon over the drizzle and allow to set before removing the cake from the tin.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Curly’s Cooking.