Pound Cake With Lemon Curd
A moist, buttery pound cake infused with vanilla, topped with tangy lemon curd, perfect for teatime or as a delightful dessert for gatherings.
Ingredients
Instructions
- Cream the butter until light and fluffy.
- Gradually add sugar, beating well.
- Continue creaming until light and fluffy.
- Drop in one whole egg at a time while beating.
- Stop the beaters and fold in the sifted flour and vanilla.
- Pour batter into a greased and floured pan.
- Bake at 300°F for 45 minutes.
- Increase oven temperature to 325°F and bake for an additional 10 to 15 minutes until browned.
- Do not overcook. Serve the cake with lemon curd.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).