Pound Cake with Lemon Curd

March 2, 2010

*Be sure to stop by The Granola giveaway JK Gourmet.*

My Aunt recently made my great grandmother’s pound cake and posted about it on facebook.  I don’t recall ever eating her pound cake (though I am sure I did) as I was 5 or 6 when she passed away.  But I just knew in her honor I had to make it.

I am proud to say it is delicious, I love the hint of almond and the somewhat dense delicious texture of the cake.  I also recently found a lemon curd recipe at Lynn’s Kitchen adventures that I thought would be a perfect compliment to this cake. Since I am a bit of a lemon dessert junkie.  It was very easy to make somewhat tart and delicious drizzled over the pound cake.  I even had some leftover curd and I’ve been mixing it with my plain yogurt, yum!

Ingredients: 1 cup butter (2 sticks), 3 cups sugar, 5 eggs, 3 tsp. baking powder, 1 tsp. almond flavoring, 1½ tsp. vanilla, 1 cup milk, , 3 cups flour

In the mixer add 2 stick of butter and 3 cups of sugar,

Blend until it looks like coarse meal

Then add each egg, blending in between.

baking powder

almond and vanilla flavoring, mix well and be sure to scrape down the sides of the bowl.

Then add in 1 cup of flour

and a 1/3 of the milk, and blend

repeat the flour and milk until all the ingredients are used. Mix until incorporated and be sure to scrape down the sides of the bowl.

Then grease the bundt pan

pour in the batter and bake at 350 for 1 1/2 hours.

Remove the cake from the oven and immediately invert it over a plate or cooling rack.

*Don’t make my mistake and let it sit.  Or the cake will not come out of the pan very easily.*

While the cake is baking go ahead and make the lemon curd to drizzle ontop.

Ingriedents: 1 cup fresh lemon juice, 1 1/3 cups sugar, 4 large eggs, 1 tsp lemon zest, 1 3/4 sticks (3/4 cup plus 2 tablespoons)  butter

Zest one lemon

Then juice about 4 lemons to equal 1 cup of lemon juice, fresh is best.

Go ahead and strain the juice to remove any pulp or seeds.

Then in a medium saucepan over low hear add the lemon juice


and eggs

Whisk until  incorporated.

Then add the butter all at once.

The butter will begin to melt be sure to whisk constantly so the eggs don’t become too hot and cook.

Once the butter has melted add the lemon zest.

and cook stirring constantly until the curd thickens, and can hold marks from the whisk, about 10 minutes.

Then immediately strain the mixture, to remove the zest and to make it perfectly smooth.

See all the junk that was in there.  Use the back of a spoon to help push the curd through.  Then refrigerate or serve immediately.

Over the warm cake.

Be sure to drizzle on plenty.


Print This RecipeMom’s Pound Cake


1 cup butter

3 cups sugar

Blend in:

5 eggs

3 tsp. baking powder

1 tsp. almond flavoring

1½ tsp. vanilla

1 cup milk, alternately with

3 cups flour

Bake 1-1½ hours at 350 degrees in a Bundt pan or in two loaf pans, bake 30-45 min.

Print This RecipeLemon Curd

adapted from Lynn’s Kitchen Adventures

1 cup fresh lemon juice

1 1/3 cups sugar

4 large eggs

1 tsp lemon zest

1 3/4 sticks (3/4 cup plus 2 tablespoons)  butter, cut into tablespoon pieces

Whisk together lemon juice, sugar, eggs, lemon zest and a pinch of salt in a saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, this takes about 10 minutes.

Immediately pour curd through a fine sieve into a bowl, then chill, covered.

I am happy to list this post @

11th Heaven’s Homemaking Haven’s “Homemaker Mondays”

From the Land of Monkeys “Mouth Watering Mondays”

Simply Sugar & Gluten Free, “Slightly Indulgent Tuesday’s”

Blessed With Grace’s “Tempt My Tummy Tuesday“,

A Soft Place to Land, “DIY Day”

Balancing Beauty and Bedlam “Tasty Tuesday”

All the Small Stuff, “Tuesday at the Table”

5 Minutes for Mom, “Tackle it Tuesday”

Cheeseslave, “Real Food Wednesday”

Tales from The Fairy Blogmother “What’s Cooking Wednesday”

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Mom Trends, “Friday Feasts”

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Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”<

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Food on Fridays: Leila’s Fast, Easy, Creamy, Cheesy Macaroni and Cheese «
March 5, 2010 at 4:48 pm

{ 17 comments… read them below or add one }

Candi March 2, 2010 at 8:10 am

Oh my goodness does that look good! I love me some good pound cake but never have I thought to pour lemon curd over it. Yummy! (Have you tried replacing the milk with orange juice and lemon extract for vanilla? I do that to make a Lemon Pound Cake…that might be good with the lemon curd over top…I might have to get back in the kitchen today and make that!)


Sweet Pea Reply:

@Candi, Thats a great idea Candi, I will have to try that.


Denise@TogetherWeSave March 2, 2010 at 9:38 am

Wow that looks wonderful. Your pictures made it so easy to follow!!


Kristen March 2, 2010 at 9:50 am

I love pound cake, lemon curd and fresh strawberries… this looks wonderful and perfect for spring! Thanks for sharing!


Mindee@ourfrontdoor March 2, 2010 at 10:04 am

I’m making a lemon cake with lemon curd filling tomorrow for my son’s bday. Isn’t lemon delicious?


Susie's Homemade March 2, 2010 at 11:43 am

Shut up!!! Lemon curd is one of my favorites!!! Did you know that you can make the same recipe with oranges or passion fruit or any other citrus? All to die for!!


Kelly Deneen March 2, 2010 at 12:45 pm

That looks completely amazing!! I have never had that before! Wow. 🙂


Upstatemomof3 March 2, 2010 at 4:34 pm

That looks yummy!! I LOVE pound cake!!


Debbie March 2, 2010 at 5:47 pm

I love lemon anything! I make lemon curd to serve with gingerbread…yummy! Come join me for Crock Pot Wednesdays whenever you can.


Sweet Pea Reply:

@Debbie, Oh gingerbread, great idea!


SnoWhite March 2, 2010 at 6:38 pm

that looks awesome!


Jerri March 2, 2010 at 7:39 pm

This looks so yummy! I invite you to link up this week for Friday Favorites.


Sweet Pea Reply:

@Jerri, I will link up, thats for the heads up.


Sherrie @ A Conversation at Goodwill March 2, 2010 at 8:35 pm

This is my favorite combination when entertaining. I cut the pound cake, when it is very cold, (easier to cut) the cut the slice in half, and put a little dollop of lemon curd on top. I then sprinkle a little lemon zest on top of the curd. It makes an elegant presentation. I use this a lot for bridal/baby showers. Thanks for showcasing your recipe.


Sweet Pea Reply:

@Sherrie @ A Conversation at Goodwill, Great idea, I bet this would be perfect for any “fancy” parties.


Sherry March 5, 2010 at 10:09 am

I love pound cake. Paired with a citrus topping you can’t go wrong. Delicious!


DarcyLee March 5, 2010 at 10:57 am

This one is going right into my desserts file! Thanks so much for sharing.


Food on Fridays: Leila’s Fast, Easy, Creamy, Cheesy Macaroni and Cheese « March 5, 2010 at 4:48 pm

[…] Burgers) 11. Laura @ Frugal Follies (Whole Wheat French Bread) 12. Sara (toasted coconut pie) 13. Newlyweds (Pound Cake with Lemon Curd) 14. Easy To Be Gluten Free (Cheese Stuffed Jalapenos) 15. Kate @ modern alternative mama (Coconut […]

gollum March 5, 2010 at 6:00 pm

Here’s a little bit of sunshine in every bite. Great recipe!


becky March 8, 2010 at 6:10 pm

Making it tomorrow. Yumm. I was bortn without the chocolate gene, but I love lemon!


Jerri March 10, 2010 at 10:47 pm

Just stopping back by to let you know that I’ll be featuring your cake for my event this Friday. Thanks for linking up!


Darlene September 17, 2012 at 11:50 am

Your recipes look so delicious. I plan to try some of them, especially the various types of brownies. Thanks for sharing.


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