Honey Lemon Curd Loaf Cake

sweet curd pudding with pumpkin and honey inside


2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons lemon curd
2 tablespoons honey, plus more for serving
1 teaspoon baking powder
Zest of one lemon


Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan. Set aside.
In a medium mixing bowl, cream together the butter and sugar with an electric mixer on medium until light and fluffy. Add lemon zest, eggs, and honey, and mix until combined.
Gradually add flour and baking powder, mixing on low until well incorporated. Gently fold in lemon curd. (It’s okay if curd is not completely blended in.)
Pour mixture into prepared loaf pan and baked until a toothpick inserted into the center comes out clean, about 50-60 minutes.
Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Slice and serve with honey drizzled over the top, if desired. Enjoy!

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