★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below! 🍋More Lemon Recipes Lots of lovely recipes call for lemon curd and, once again, its something that is never the same when shop-bought. How beautiful is that welcome door mat, and those mantels?! I need to get springy in my home! I made this Lemon Curd Loaf Cake for the Spring Blog Hop! Thank you to Kendra for putting it together for us all. Store cake in an airtight container, store in the fridge to last longer.Īnother lemon loaf cake recipe I love is my Lemon Zucchini Cake or my Lemon Pound Cake try one of these next! Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days. Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes. In a bowl combine powdered sugar, lemon juice, lemon zest, and heavy cream.ĭrizzle on top of the cake when it is completely cool. Cut butter into 4 pieces and add to mixture. While the cake is cooling prepare lemon glaze. Let cool on a wire rack for at least 30 minutes before inverting out of the pan, carefully flip right side up and let cool for an additional 30 minutes before starting the glaze. I do find that doing less swirling to the outside edges of the cake helps prevent any super dark spots on the cake from the lemon curd. Then I let it cook for another 20 minutes, at this point the cake was perfectly done. So I recently made the cake again, at 30 minutes I added a lightly greased piece of foil on top of the cake to cover it and prevent it from browning too much. While most everyone has had success with this recipe a few readaers complained of an underbaked cake. Everyone's oven is different so I highly suggest checking the cake at a total of 55 minutes just in case your oven runs very warm. While traditionally it was used as a spread for scones. Place ⅓ of lemon loaf batter in the prepared pan and place ⅓ of lemon curd in dollops on top use a butter knife to slightly swirl the curd, repeat two more times ending with lemon curd.īake for 40 minutes then place a piece of foil on top to prevent the lemon curd from turning too dark, place back in the oven for an additional 20-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. Do not over mix the batter, you want it just combined. Mix in lemon juice (mixture make look curdled that is totally fine). Then the oil and mix for another minute or two. Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor.Īdd the butter and mix for 3-4 minutes, so it's nice and fluffy. In a medium bowl combine flour, baking powder, and salt. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops! This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. I’m addicted, you see, and I think you’ll quickly become so too.First things first, you need lemon curd, you can make your own but keep in mind it does need to chill in the fridge for a few hours or you can use store-bought.īaking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. I always keep a jar of this no-butter lemon curd stuff in the fridge and use it on anything and everything, from breakfast to dessert. The use of a little cornstarch helps achieve the right silky consistency, and the addition of just a little cream leaves room for a slightly puckery taste-the hallmark of the bright condiment. Everyone who tasted loved it too, not noticing the lack of extra calories-so I’ve never looked back. After a few batches, I realized I didn’t miss the traditional, butter-laden recipe at all. I first started to make this recipe to avoid using the butter usually required in traditional recipes (making it friendlier for my lactose-intolerant belly). This no-butter lemon curd is the one lemon curd I always make.
#Lemon curd full#
Full disclosure is at the bottom of the article. This no-butter lemon curd is better-for-you, yet just as rich and puckery as the traditional treat.
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