Check out my Air Fryer Lemon Drizzle Cake

One can never have too many lemon cake recipes and this easy Lemon Curd Cake is easily one of the best (if I say so myself). I often buy a jar of lemon curd to use in my pavlovas and usually end up using only a few spoonfuls. This lemon loaf is a great way to use any leftover lemon curd!

The curd adds lots of wonderful tangy lemon flavor while at the same time enriching the sponge. It tastes delicious on its own or with some glaze as I have done here. An absolutely a gorgeous loaf cake to enjoy with a cup of tea and and perfect for catching up with a friend over slice (or two).

This is a sturdier and more dense-textured cake than my Lemon Drizzle Loaf Cake with a slightly more buttery – yet still lemony – flavor. This easy all-in-one cake needs just a bowl and an electric hand mixer. For best results use digital scales to measure the ingredients.

How to Make Lemon Curd Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Measure the sugar into a mixing bowl (or the bowl of your stand mixer) and then add the lemon zest (a Microplane zester is essential!), softened butter and eggs. Beat together with an electric hand mixer for about a minute until light and fluffy.
Add the lemon curd and beat it in, scraping the bowl halfway through.
Add the flour and mix into the batter until it is completely smooth.

Adding lemon curd to mixing bowl of cake batter

Spoon the batter into a lined loaf tin and level. Bake for about an hour or until the cake is well risen and firm to the touch. A toothpick or tester inserted in the center should come out clean. Cool on a wire rack.

Levelling batter in a lined loaf cake pan

Mix the ingredients for the glaze together in a bowl and spread over the cooled cake. Decorate with lemon slices or leave plain. Slice and enjoy!

A loaf of lemon curd cake topped with icing, lemon slices, and small white flowers sits on a decorated table, with a lemon slice and a glass jar of curd nearby.

Recipe Notes and Tips

How to store: this lemon curd loaf keeps well in a cake container at room temperature for a few days. Bonus? The citrus flavor becomes more intense after a day or two! Do not store in the refrigerator as the cold air will dry out the cake.
Can you freeze lemon curd cake? Yes, you can freeze the cake, minus the glaze, as a whole loaf or in slices for up to three months, covered in a layer of plastic wrap and foil. You can thaw in the fridge or at room temperature.
If you don’t have self-rising flour (a.k.a self-raising flour) you can use all-purpose flour instead. Sift together two cups (260g) of AP flour (plain flour) with 4 level teaspoons of baking powder and pinch of salt.