Lemon Curd Pound Cake
Wait to prepare the Lemon Curd Glaze until the cake comes out of the oven so it will still be warm when spread over the cake.
Recipe by Southern Living November 2011
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01/07/2021
I have been making this as my go to pound cake since 2012 when I fist saw this recipe in a Southern Living magazine and saved the recipe.
I love it! My family loves it ! My coworkers love it! Thank You Debbie from Clinton , Ms for this amazing recipe.
From Rosalind Jackson,Ms
11/24/2015
I have the same results. No recipe for the glaze, just the sale coupons.
11/03/2015
I click the link for the glaze recipe and the window for "cool whip on sale" opens... (::
09/19/2015
My family loves a good pound cake any time of the year. This one is a special treat I bake for Christmas or Easter. Family rave over the moist density of this old-fashioned cake while smacking their lips on the not so subtle lemon glaze.
06/18/2015
I used a microwave recipe for the curd, soooo much easier !
06/30/2013
This cake turned out delicious. I did add 3 teaspoons of lemon extract instead of one teaspoon and I added a couple of tablespoons of fresh lemon juice. I baked it in a bundt pan for 1 hour and 15 minutes. It came out great! The glaze was amazing!
10/23/2012
One of my favorite cakes, I have made this several times and it comes out perfect. The lemon curd is so good, but makes a lot. I go by the recipe with no changes.
06/12/2012
Excellent recipe! I found it to be very moist and more cake-like that pound-cake-like if that makes any sense. As with many cakes, it was better on days 2 and 3 (then it was gone!). I made in a bunt pan and baked for 1 hr 30 minutes. The only reason I am not giving it a 5 is just because pound cakes, bless their hearts, aren't over-the-top-wow-you cakes in my opinion. Great recipe and I will make again.
03/18/2012
This was a very moist cake, and the lemon curd glaze adds a lot of flavor to the top. I would, however, have liked there to be a more pronounced lemony-ness, so if I make it again I might add some lemon juice to the cake batter. I also think the recipe needs more salt to bring out the sweetness... I doubled the salt to 1/4 tsp and would probably double again to 1/2 tsp, which not a lot of salt at all for a cake recipe this size. FYI, I baked the full recipe in two loaf pans, and it came out well, baking in just about 1 hour.
03/07/2012
I have made this cake 4 times since last November and every time I make it, I get rave reviews. It is so moist and delicious. I made one Monday night and and didn't have any plain flour so I substituted cake flour and it was a little lighter but just as good. Sharon, Jackson, MS
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