Lemon curd pound cake

Name: Lemon curd pound cake
Total time: 5400 s
Yield: 6 people
Cuisine: British
Ingredients: 240 ml water; 200 g sugar; 1 tbsp light corn syrup; 2 lemons, sliced 3 mm thick; 2 vanilla beans; 6 egg yolks, at room temperature; 200 g sugar; 120 ml freshly squeezed lemon juice; 2 lemon zest; 110 g unsalted butter, cut into 8 pieces; 1 pinch salt; 165 g unsalted butter, room temperature; 300 g caster sugar; 2 tsp vanilla paste; 1 tsp lemon extract; 2 eggs, at room temperature; 4 egg yolks, at room temperature; 240 g cake flour; 1 tsp baking powder; 1/4 tsp baking soda; 180 g sour cream; 140 g lemon curd

Santy Coy @chefsantycoy

Gold Coast, Australia

Each mouthful of this vibrant and whimsical cake captures the essence of a summer morning . It features layers of tanginess from the decadent lemon curd, lemon zest, and bits of baked lemon that blend seamlessly into the buttery, rich batter. A delicate and effortless drizzle of lemon syrup, crafted from baked lemon slices and vanilla beans, transforms an ordinary bite into the warmth and brightness of a fresh day.

#december2026 #lemon #lemoncurd #lemoncake #lemonzest #dessert #sweets #eggs #unsaltedbutter #sourcream #vanillabeans #castersugar #afternoontea
#cake

Santy Coy @chefsantycoy

Gold Coast, Australia

#december2026 #lemon #lemoncurd #lemoncake #lemonzest #dessert #sweets #eggs #unsaltedbutter #sourcream #vanillabeans #castersugar #afternoontea
#cake

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Ingredients

1 hour 30 minutes

6 people

Baked lemon sliced :
240 mlwater
200 gsugar
1 tbsplight corn syrup
2lemons, sliced 3 mm thick
2vanilla beans
Lemon curd :
6egg yolks, at room temperature
200 gsugar
120 mlfreshly squeezed lemon juice
2lemon zest
110 gunsalted butter, cut into 8 pieces
1 pinchsalt
Pound cake:
165 gunsalted butter, room temperature
300 gcaster sugar
2 tspvanilla paste
1 tsplemon extract
2eggs, at room temperature
4egg yolks, at room temperature
240 gcake flour
1 tspbaking powder
1/4 tspbaking soda
180 gsour cream
140 glemon curd

Saved

Steps

1 hour 30 minutes

1

To make lemon curd: In a medium stainless - steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter and salt.
2

Put 1 inch / 2.5 cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat. Place a bowl with the lemon mixture over the simmering water.
3

Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes. It will be the consistency of smooth pudding.
4

If there are any lumps in the curd, strain it through a fine mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming. Place in the freezer until chilled, about 5 minutes, then transfer to the refrigerator for up to 5 days.
5

To make baked lemon slices: In a small saucepan over medium heat, combine the water, sugar and corn syrup; bring to a simmer and allow to simmer until the sugar is completely dissolved, about 10 minutes.
6

Put the lemon slices and vanilla pods in the bottom of a 9 inch baking dish, pour the simple syrup over the top, and cover tightly with aluminum foil.
7

Bake at 170ºC until the lemons are very soft, 40 to 45 minutes. Set aside.
8

In a stand mixer fitted with the paddle attachment, cream the butter on medium high speed until creamy and smooth, about 1 minute.
9

Turn the mixer speed to low; add sugar, vanilla extract, lemon extract, and lemon zest to the butter; mix until incorporated. Turn the speed to medium high and beat until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.
10

Turn the speed to medium low and add egg and egg yolks, one at a time, beating just until combined. Scrape the bowl after each addition.
11

In separate bowl, whisk together the flour, baking powder, baking soda, and salt. Sift to remove any lumps.
12

Add one third of the flour mixture to the butter mixture and mix to low speed, just until combined. Add half of the sour cream, mixing until incorporated. Repeat with another one third flour, then the remaining sour cream, and finish with the final one third flour, scraping the bowl and paddle after each addition.
13

Fold the lemon curd into the batter. It’s ok if there are few streaks of curd left throughout the batter.
14

Scrape the batter into the prepared pan. Smooth the top and tap the pan on the counter several times to release excess air bubbles. Lay 7 lemon baked lemon slices over the top of the batter. Set the pan on a baking sheet.
15

Bake just until the top sets, about 45 minutes; the sliced lemons will have slipped beneath the surface. Lay another 4-5 lemon slices over the top and continue to bake until a tester comes out clean, 25 to 30 minutes more.
16

As soon as you take the cake out of the oven, drizzle with 2 tbsp of the lemon syrup from the baked lemons.
17

Let the cake cool in the pan for 20 minutes, then remove from the pan and set on a wire rack to cool completely before serving.
18

Enjoy
19

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Santy Coy @chefsantycoy

on December 13, 2025 09:36

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!