Lemon Curd & Orange Cake
A bright and tender lemon curd and orange cake topped with sliced almonds and citrus zest, perfect for brunch, tea, or dessert
Ingredients
- All-Purpose Flour: 2 1/2 cups
- Sugar: 1 3/4 cups
- Butter: 1 cup, softened
- Eggs: 4 large
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1/2 cup
- Orange Zest: 2 tablespoons
- Lemon Curd: 1/2 cup
- Sliced Almonds: 1/3 cup
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan
- Cream butter and sugar until light, add eggs one at a time, then vanilla extract and orange zest
- In a separate bowl, combine flour, baking powder, and salt. Fold dry ingredients into wet alternately with milk
- Pour half the batter into the pan, dollop lemon curd and swirl slightly, then add remaining batter and smooth top. Sprinkle sliced almonds on top
- Bake 55-65 minutes until a toothpick comes out clean
- Cool completely on a wire rack, optionally drizzle glaze or sprinkle extra zest
- Slice and serve at room temperature
Notes
- Use fresh citrus zest for maximum flavor
- Do not overmix to maintain tender crumb
- Chill lemon curd slightly for easy swirling
- Optional: toast almonds for extra aroma
Find it online: https://dishmio.com/lemon-curd-orange-cake/