LEMON CURD LOAF CAKE

A perfect cake swirled with lemon curd and is tangy, sweet and delicious. Made using homemade lemon curd! A perfect companion for your tea and as a dessert !

INGREDIENTS

1 and 1/2 cup Maida/ All-Purpose Flour

1 and 1/2 teaspoon Baking Powder

1/2 teaspoon salt

1/2 Cup unsalted butter, softened at room temp

1 Cup powdered sugar

2 tablespoon lemon zest

3 tablespoons fresh lemon juice

1/4 Cup any vegetable oil ( I used olive oil )

2 eggs

1/2 cup Greek Yogurt or Sour Cream

1/2 cup lemon Curd

( Make them from here- https://www.rupzbaking.com/post/easy-lemon-curd )

For the Glaze

1 cup confectioners' or powdered sugar

2 tablespoons milk

1 tablespoon freshly squeezed lemon juice

INSTRUCTIONS

Preheat oven to 180C and prepare a loaf tin.

In a bowl combine flour, baking powder, and salt. Set aside.

Combine sugar and lemon zest either in a mixer or grinder and set aside as well.

In a mixing bowl, beat butter and sugar-lemon zest mixture using a hand mixer or stand mixer . Then add the oil .

Next, add the eggs one at a time. Mix in lemon juice (mixture make look curdled that is totally fine). Add the yogurt or sour cream and mix well. Gently fold in the flour-salt-baking powder mixture in as well.

Place 1/3 of lemon loaf batter in the prepared tin and pour in 1/3 of lemon curd in on top. Using a knife or tooth pick , swirl the curd. Repeat this process ending with the lemon curd.

Bake for 40 minutes until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for atleast one hour before inverting out of the pan,

In another clean bowl, combine powdered sugar, milk and lemon juice .

Drizzle on top of the cake when it is completely cool. Enjoy !!

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