Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen

Method

1. Prepare the Lemon Curd:
   • In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks.
   • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
   • Remove the saucepan from the heat and add the butter, stirring until it is completely melted and incorporated.
   • Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface of the curd with plastic wrap and let it cool to room temperature, then refrigerate until ready to use.
2. Prepare the Pound Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
   • Add the eggs one at a time, beating well after each addition.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Stir in the vanilla extract and lemon zest.
3. 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.
4. 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.
5. 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.
6. 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.