There is something wonderfully comforting about a simple lemon cake, and this Lemon Curd Glazed Pound Cake delivers everything a lemon lover could want. Rich and buttery with a moist, tender crumb, it's infused with fresh lemon zest and juice, then finished with a glossy coating of tangy lemon curd that soaks into the warm cake.
Easy to make and bursting with bright citrus flavours, this old-fashioned cake is perfect for afternoon tea, weekend baking, or whenever you're craving a little slice of sunshine!
I don't think you can ever have such a thing as too many lemon cake recipes do you? That's why when I saw this recipe for a Lemon Curd Glazed Pound Cake, I immediately bookmarked it to bake at some future date. Lemon curd is something that I always have in my refrigerator or larder and I am always looking for ways to use it. In all truth I love the stuff so much that I could eat it by the spoonful. True that.
This cake is flavoured with both lemon zest and lemon juice in the batter. I like to employ Dorie Greenspan's method of rubbing the lemon zest together with the sugar when making a cake to really help bring out and enhance the natural oils of a lemon. Fresh is always best when it comes to lemon juice as well.
The original cake made a full Bundt sized cake. I did not need a big cake like that so I cut the recipe in half to make a loaf pan sized cake. Oddly enough it took longer to bake then the original, but that's okay. All ovens are different.
The lemon curd glaze is applied while the baked cake is still warm. It is all gooey and sticky and gorgeous. This is a cake you will want to eat with a knife and fork, unless you don't mind sticky fingers!
We loved this cake. The texture was lovely. Not quite as dense as my normal pound cake, but nice all the same. It actually tastes even better on the second day, but that is often the way with cakes like this. If you only have time to bake one cake this week, you really can't go wrong with this one!
INGREDIENTS NEEDED
TO MAKE
🍋LEMON CURD GLAZED POUND CAKE🍋
Except for the lemon curd you probably have everything you need in the house to make this today. (However, if you are like me 😉 you will have the lemon curd too!)
- 1/2 cup (115g) butter, at room temperature
- 1 cup (190g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (180g) all purpose, plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 TBS freshly grated lemon zest
- 1 TBS lemon juice
- lemon curd to glaze (3 to 4 TBS)
🍋INGREDIENTS NOTES🍋
Butter
Using room temperature butter helps it cream properly with the sugar, creating a light, tender crumb. I always use salted butter, but you can use unsalted if you wish.
Granulated Sugar
Sugar sweetens the cake while also helping to create a moist texture and beautiful golden colour during baking. In the U.K. I recommend using caster sugar. I like to rub the lemon zest into the sugar to help enhance the lemon flavours.
Eggs
Room temperature eggs blend more easily into the batter, helping to create a smoother mixture and a more even rise.
All-purpose Plain Flour
Regular flour provides the perfect structure for this cake. Be sure to measure carefully for best results and avoid a heavy cake. (Spoon into the cup and level off with a straight edge.)
Baking Powder
A small amount of baking powder gives the cake a little lift, keeping it light while still maintaining that classic pound cake texture.
Salt
Don't skip the salt. It enhances all of the flavors and balances the sweetness beautifully.
Whole Milk
Whole milk adds moisture and richness. Let it come to room temperature before using it so it blends smoothly into the batter.
Fresh Lemon Zest and Juice
The zest contains the lemon's fragrant oils and provides the brightest, freshest lemon flavours. I rub it into the sugar to really bring out the oils. Freshly squeezed juice gives the cake a lovely tangy note that complements the sweet crumb and enhances the lemon flavour.
Lemon Curd
This is the finishing touch. Brushing lemon curd over the baked cake while it is still warm adds extra moisture, sweetness, and an intense burst of lemon flavours. Homemade or a good quality store-bought lemon curd both work well. I have a great homemade recipe here.
HOW TO MAKE LEMON CURD
🍋GLAZED POUND CAKE🍋
This is a very easy make and goes together very quickly, especially if you have all of your ingredients ready to go before you start.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper, leaving an overhang so you can lift the finished cake out. (I use baking parchment that I get from Costco. Kirkland brand. I only leave an overhand on the long sides of the loaf tin)
- Sift the flour, baking powder and salt together in a bowl. Set aside. (This ensures that the the baking powder gets evenly distributed.)
- Rub the lemon zest into the sugar until it gets really fresh and fragrant. (This is a tip to really enhance the lemon flavors.)
- Using an electric hand whisk beat the butter and sugar together until the mixture is light and fluffy. (about 3 to 4 minutes) (This also helps to break down the sugar.)
- Beat in the eggs, one at a time, making sure each one is thoroughly incorporated. (Make sure one is incorporated before adding the second one.)
- Add the dry ingredients to the creamed mixture, alternating with the milk, making three dry and two wet additions. (Do not over beat.)
- Fold in the lemon juice until combined.
- Spread the batter in the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 55 minutes until risen, golden brown and a toothpick inserted in the center comes out clean. (Start checking about five to ten minutes before the end of the cook time. Mine took 55 minutes.)
- Leave in the tin to cool for 10 minutes, then lift out onto a wire rack to finish cooling.
- While the cake is still quite warm spoon the lemon curd on top and spread it out with the back of a metal spoon to cover the cake. Leave to cool completely before serving. (This makes a lovely sticky, tart/sweet glaze.)
🍋HINTS & TIPS FOR CAKE BAKING SUCCESS🍋
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
🍋WHY YOU WILL LOVE THIS CAKE🍋
Perfect Lemon Flavours
Lemon and butter come together perfectly in this deliciously moist cake.
Ease of Preparation
This cake goes together very quickly and easily. Especially if you have everything assembled prior to beginning.
Classic
Pound cake is a classic cake with a beautiful texture that everyone loves. This is an especially lovely moist and delicious version. Try serving it with some fresh berries for a special dessert.
🍋HOW TO STORE THIS CAKE🍋
This cake will keep for at least three days at room temperature. Refrigerate for longer storage. You can also freeze this cake for up to three months. For freezing don't glaze. Simply wrap tightly in cling film and then foil. Label and date.
🍋A FEW MORE LEMON CAKE RECIPES TO ENJOY🍋
Here are a few more lemon lemon cakes that I bake that you might also enjoy!
SQUIDGY LEMON CAKE - A simple, old-fashioned cake with a soft, buttery crumb and bright fresh lemon flavour. Nice dollops of lemon curd are dropped on top and swirled into the cake prior to baking. All of that lovely lemon curd sinks down into the cake, creating moist pockets of deeply flavoured lemon crumb that positively make your cheeks ache with lemon joy! A simple lemon glace icing finishes off the baked cake to perfection.
LEMON BUTTERMILK CAKE - A delicious loaf cake with a beautiful dense moist texture and full on lemon flavours. Buttermilk keeps it especially moist and adds a bit of a tang. This one is also glazed and goes beautifully with fresh blackberries. Lemon. Buttermilk. A beautiful combination.
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Yield: one 9 by 5 inch loaf
Lemon Curd Glazed Pound Cake
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
A moist, delicious pound cake with a tender crumb, mild lemon flavour and sticky lemon curd glaze.
Ingredients
- 1/2 cup (115g) butter, at room temperature
- 1 cup (190g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (180g) all purpose, plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 TBS freshly grated lemon zest
- 1 TBS lemon juice
- lemon curd to glaze (3 to 4 TBS)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper, leaving an overhang so you can lift the finished cake out.
- Sift the flour, baking powder and salt together in a bowl. Set aside.
- Rub the lemon zest into the sugar until it gets really fresh and fragrant.
- Using an electric hand whisk beat the butter and sugar together until the mixture is light and fluffy. (about 3 to 4 minutes)
- Beat in the eggs, one at a time, making sure each one is thoroughly incorporated.
- Add the dry ingredients to the creamed mixture, alternating with the milk, making three dry and two wet additions. Do not over beat.
- Fold in the lemon juice until combined.
- Spread the batter in the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 55 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
- Leave in the tin to cool for 10 minutes, then lift out onto a wire rack to finish cooling.
- While the cake is still quite warm spoon the lemon curd on top and spread it out with the back of a metal spoon to cover the cake. Leave to cool completely before serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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.jpg "French Onion Cottage Pie")
The combination of chunks of stewing beef with French onion soup mix, thyme, and apple juice, slow cooked until melt-in-the-mouth tender gives this cottage pie a wonderfully rich flavour with just a hint of sweetness. Topped with cheesy mashed potatoes and baked until golden brown, it's the kind of meal that feels like a warm hug on a chilly day.
.jpg "French Onion Cottage Pie")
Red meat isn't something which we eat in this house very often. Not only has it become very expensive as of late, but its not that good for you. They did have stewing beef on special at Sobey's recently, so I stocked up. The other night I made this French Onion Cottage Pie for supper using some of it, and I have to say it was fabulous. I did start it the night before by using my slow cooker to cook the beef overnight so that it was fork tender, and the gravy was absolutely delicious. I just used the method etc. that I normally use to do a pot roast in the slow cooker. It worked out really well.
The meat cooks in a mix of dry onion soup mix and apple juice, along with some dried thyme. You can use water instead of the apple juice if you wish, but the apple juice really gives it a lovely flavour. You can use half apple juice and half water if you are not sure. I think the apple juice helps to tenderize the beef. Not sure, but I know that I like it! ☺
You thicken the gravy once the meat it tender and then pour it into a casserole dish. I top it with carrots, peas and corn, which I cook myself, but you could also use mixed frozen vegetables if you wanted to, or in a pinch . . . drained canned mixed vegetables. I like to cook my own from scratch.
A Parmesan Cheese flavoured buttery mash tops it off before you pop it into the oven. You bake it until it is golden brown on top with scrummy little bits (that I love) and the filling is bubbling up underneath. The whole thing is scrumptious. SCRUMPTIOUS!
.jpg "French Onion Cottage Pie")
INGREDIENTS NEEDED
TO MAKE
🥘💛FRENCH ONION COTTAGE PIE🥘💛
Simple ingredients. Simple cooking methods. Delicious results.
For the meat:
- 1 1/2 pounds beef stew meat, cut into 1 inch cubes
- 1 envelope (4 serving size) dry French onion soup mix
- 1/2 tsp dried thyme
- 3 cups (675ml) of apple juice (or water, or a mix)
- salt and pepper to taste
- 2 TBS flour shaken together with 120ml (1/2 cup) cold water until smooth
For the vegetables:
- 3 carrots, peeled and diced
- 1/2 large mug each of frozen peas and frozen corn
For the potato thatch:
- 4 large floury potatoes, peeled and cut into chunks (something like a russett)
- 1/4 to 1/3 cup (60 - 90 ml) of warm milk
- 3 TBS finely grated parmesan cheese
- 1 TBS butter
- salt and black pepper to taste
- butter to dot (optional)
.jpg "French Onion Cottage Pie")
🥘💛INGREDIENTS NOTES🥘💛
Beef Stew Meat
The perfect choice for slow cooking. As it simmers the beef becomes beautifully tender and develops a rich, hearty flavour that makes this cottage pie pure comfort food.
Dry French Onion Soup Mix
This is the secret ingredient that gives the filling its incredible savoury depth. Packed with onion flavour and seasonings, it creates a rich gravy without a lot of fuss.
Dried Thyme
A classic herb pairing for both beef and onions. It adds an earthy note that enhances all the other flavors without overpowering them.
Apple Juice
A bit unconventional I know, but it adds a delicate sweetness that balances the savoury onion flavours and helps to create a rich and delicious gravy. Don't worry the end result isn't fruity, but if you wish you could subtitute water in it's place.
Floury Potatoes
Floury potatoes such as russets mash up light ad fluffy, making them ideal for creating that golden, crispy topping.
Warm Milk
Warm milk helps to create smooth, creamy mashed potatoes without cooling the mixture down.
Parmesan Cheese
Adds a savoury, slightly nutty flavour to the topping and helps it to brown beautifully in the oven.
Butter
Butter enriches the mashed potatoes and contributes to that irresistible golden finsih.
.jpg "French Onion Cottage Pie")
🥘💛HOW TO MAKE FRENCH ONION COTTAGE PIE🥘💛
You do need to start this the night before by braising the beef in the slow cooker/crock pot. You could also do this in the oven if you would rather.
- Place the stew beef in the slow cooker along with the soup mix, thyme and apple juice or water. Cook on low for 8 hours/overnight. (Alternately you could put everything into a casserole dish with a lid and then oven braise it in a slow oven for several hours until tender.)
- The next day, scoop out the meat and place into a four serving size shallow casserole/baking dish. (My casserole was 8 by 12 inches in size, 3 inches deep. Leave the juices in the crock pot so you can thicken them.)
- Whisk the flour/water mix into the juices in the pot and bring to the boil, stirring constantly. Cook until thickened. Taste and adjust seasoning as required. Pour over the meat in the casserole dish. (This is your gravy.)
- Cook the carrots in lightly salted boiling water until almost tender. Add the peas and corn for the last couple of minutes. Drain well. Spread the vegetables over the meat in the casserole dish. (You could use canned veggies if you wanted to, or all frozen. Mixed veggies are nice.)
- Cook the potatoes in lightly salted boiling water to cover until fork tender.
- Drain well and return the potatoes to the saucepan. Mash well with enough warm milk and the butter to give you the right consistency for spreading over the casserole filling. Stir in the Parmesan cheese. (You want them to be able to hold their shape and stand up a bit. You don't want them to be loose and pasty.)
- Taste and adjust seasoning before spreading over top of the casserole to cover the meat and the vegetables. Rough up the top with the tines of a fork. Dot with a bit of butter if desired. (I just run a fork at alternate intervals to create a bit of a basket weave. You can rough them up whichever way you wish.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Once the oven is hot place the casserole dish on top of a baking tray. (This will help to prevent a mess if the gravy boils over into the oven.)
- Bake in the heated oven until the filling is bubbling and the top of the cottage pie is golden brown. (About 35 to 40 minutes) Let stand five minutes before spooning out to serve. Delicious!
.jpg "French Onion Cottage Pie")
🥘💛HINTS AND TIPS FOR SUCCESS 🥘💛
Brown the beef first if you have the time
While this recipe works well and is delicious as is, if you have the time you can brow the beef before adding it to the slow cooker. This will give the filling an even deeper flavour and richer colour.
Choose the right potatoes
Make sure you use a floury potato such as a Russet, King Edward, or Maris Peer. You want a potato that will turn floury and fluffy, not one that comes out waxy.
Don't skip the seasonings
A well seasoned dish, the potatoes and the meat makes all the difference in the world. Taste, taste, taste and adjust seasoning as required.
Create lots of texture on top
Using a fork to rough up the potatoes a bit before baking. All those little ridges will turn beautifully golden and crisp in the oven.
A little extra butter never hurts
Dotting the top with a few small pieces of butter before baking creates an extra-golden, beautifully browned finish.
.jpg "French Onion Cottage Pie")
🥘💛COOKS NOTES🥘💛
The secret to this cottage pie is patience Lowm slow cooking allows the beef to become fork tender and gives the French onion flavours tine to develop into a rich, comforting gravy. Combined with the cheesy mashed potato topping, it's the sort of meal that warms you from the inside out and tastes even better on a chilly autumn afternoon.
We enjoyed this with a nice tossed salad on the side. For heartier eaters you could add some crusty bread to help mop up all the gravy!
.jpg "French Onion Cottage Pie")
🥘💛A FEW OTHER COMFORT FOOD RECIPES TO ENJOY🥘💛
Here are a few other comfort food recipes to have up your sleeve. I've never had anyone turn any of these down!
ROASTED SAUSAGE AND POTATO SUPPER - For this dish sausages, potatoes, onions and peppers roast in a baking dish along with some white wine, herbs and seasonings. It makes just the right amount for two people and is a Mary Berry recipe. Tender juicy sausages and veggies, along with some grainy mustard for serving. It's delicious! It can easily be multiplied to serve more.
COCONUT CHICKEN CURRY - Fabulously fruity and rich, and is not overly spicy. It really boasts some beautiful flavors, and is an excellent recipe to use if you are wanting to introduce someone to curry dishes. A way to wet their whistle so to speak! It uses the zest and juice of a fresh orange. It really is delicious.
.jpg "French Onion Cottage Pie")
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Yield: 4 to 6
French Onion Cottage Pie
Cook time: 40 MinInactive time: 5 MinTotal time: 45 Min
This is delicious. You cook the meat in the slow cooker overnight until it is fork tender. Thicken the gravy the next day, pile it into a baking dish, top with some cooked veg and mash and, after a quick bake in the oven, a delicious dinner is served.
Ingredients
For the meat:
- 1 1/2 pounds beef stew meat, cut into 1 inch cubes
- 1 envelope (4 serving size) dry French onion soup mix
- 1/2 tsp dried thyme
- 3 cups (675ml) of apple juice (or water, or a mix)
- salt and pepper to taste
- 2 TBS flour shaken together with 120ml (1/2 cup) cold water until smooth
For the vegetables:
- 3 carrots, peeled and diced
- 1/2 large mug each of frozen peas and frozen corn
For the potato thatch:
- 4 large floury potatoes, peeled and cut into chunks (something like a russett)
- 1/4 to 1/3 cup (60 - 90 ml) of warm milk
- 3 TBS finely grated parmesan cheese
- 1 TBS butter
- salt and black pepper to taste
- butter to dot (optional)
Instructions
- Place the stew beef in the slow cooker along with the soup mix, thyme and apple juice or water. Cook on low for 8 hours/overnight.
- The next day, scoop out the meat and place into a four serving size shallow casserole/baking dish.
- Whisk the flour/water mix into the juices in the pot and bring to the boil, stirring constantly. Cook until thickened. Taste and adjust seasoning as required. Pour over the meat in the casserole dish.
- Cook the carrots in llightly salted boiling water until almost tender. Add the peas and corn for the last couple of minutes. Drain well. Spread the vegetables over the meat in the casserole dish.
- Cook the potatoes in lightly salted boiling water to cover until fork tender.
- Drain well and return the potatoes to the saucepan. Mash well with enough warm milk and the butter to give you the right consistency for spreading over the casserole filling. Stir in the Parmesan cheese.
- Taste and adjust seasoning before spreading over top of the casserole to cover the meat and the vegetables. Rough up the top with the tines of a fork. Dot with a bit of butter if desired.
- Preheat the oven to 180*C/350*F/ gas mark 4. Once the oven is hot place the casserole dish on top of a baking tray.
- Bake in the heated oven until the filling is bubbling and the top of the cottage pie is golden brown. (About 35 to 40 minutes) Let stand five minutes before spooning out to serve. Delicious!
Notes
The leftovers warmed up in a skillet the day after were (believe it or not) even more scrumptious
.jpg "French Onion Cottage Pie")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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