EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME

Lemon Curd Loaf

Ingredients

  • 3 Eggs

  • 150 gm Butter

  • 150 gm Caster Sugar

  • 150 gm All Purpose Flour

  • 1 1/4 Tsp Baking Powder

  • 1 Tsp Vanilla Essence

  • 5-6 Tbsp of Lemon Curd

  • 30 gm Dry Milk Powder

  • pinch of Yellow Food Color

Method

Preheat Oven to 150C (300F). Line a 8 x 3 inch Loaf tin with Butter Paper/Parchment paper/Spray.

Beat Butter and Sugar till very fluffy & Pale (about 4 Mins.).

Add Egg one at a time, beating well between each addition. 

Add Dry Milk, Vanilla Essence and Yellow food color and beat to combine.

Fold in sifted Flour and Baking Powder.

Pour half of the batter in prepared tin and add two - three Tbsp of Lemon Curd, swirl a bit. Add remaining batter and pour rest of the curd on top. 

Bake for 30 mins or until the skewer/cake tester comes out clean.

Let is stay in pan for 10-15 minutes.

Cool on wire rack. 

Serve!!!

  1. Use Room Temperature Ingredients.

  2. Skipping the Lemon curd will give you just plain vanilla cake.

  3. If you do not get Lemon Curd, add 1 tsp of lemon zest to Sugar, before creaming Sugar & Butter. Just rub in zest to Sugar. Though you will get the Lemon Loaf Cake but will miss the lemon-buttery aroma of curd.

  4. Creaming of Butter and Sugar is an essential step to aerate the batter-Give it time. Approximate 3-5 minutes of beating is recommended.

Notes

Baking 101