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Layer the Cake and Lemon Curd:
Pour half of the pound cake batter into the prepared loaf pan and spread it evenly.
Spoon a layer of lemon curd over the batter, being careful not to let it touch the sides of the pan.
Top with the remaining pound cake batter, spreading it evenly to cover the lemon curd.
Bake the Cake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze (Optional):
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled cake and let it set before serving.
Serve:
Slice the Lemon Curd Pound Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips for Perfect Lemon Curd Pound Cake
Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature for a smoother batter and better texture.
Avoid Overmixing: Mix the batter until just combined to prevent a dense cake.
Cooling the Lemon Curd: Make sure the lemon curd is fully cooled before layering it in the cake to prevent it from sinking to the bottom.
Versatile and Delicious
This Lemon Curd Pound Cake can be adapted to suit various tastes and occasions:
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Berry Addition: Fold fresh blueberries or raspberries into the batter for an extra burst of flavor.
Citrus Variations: Substitute lime or orange zest and juice for a different citrus twist.
Decorative Touch: Top the glazed cake with lemon zest or candied lemon slices for a decorative and flavorful finish.
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