The texture of this Lemon Cake is thick, soft, and dense, this is not a light and airy cake.

Ingredients :

 Loaf Cake:

• 188 grams (1 1/2 cup) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 200 grams (1 cup) granulated sugar
• 2 tablespoons lemon zest (Roughly 2 medium lemons)
• 4oz (1/2 cup) unsalted butter, at room temp.
• 2oz (1/4 cup) vegetable oil
• 2 Large eggs, at room temp.
• 3 Tablespoons fresh lemon juice
• 4oz (1/2 cup) Greek yogurt or sour cream
• 4oz (1/2 cup) lemon curd

Lemon Glaze :

• 125 grams (1 cup) powdered sugar, sifted
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• Splash of cream

Method :

Preheat oven to 350F/180C and grease a 9X5 loaf pan. In a medium bowl, combine flour, baking powder and salt. Set aside.

In the bowl of an electric mixer or in a large bowl with a hand mixer, mix the sugar and lemon zest for 3 to 4 minutes - this infuses the sugar with a greater depth of lemon flavor.

Add the butter and mix for 3-4 minutes, until fluffy. Then add the oil and stir for another minute or two.

Add the eggs, one at a time. Stir in the lemon juice, then the Greek yoghurt. Gently fold in the dry mixture.

Spoon 1/3 of the lemon bread dough into the prepared tin and dab 1/3 of the lemon curd on top, using a butter knife to lightly swirl the curd, repeat twice more, finishing with the lemon curd.

Bake for 40 minutes, then place a sheet of aluminum foil over the top to prevent the lemon curd from darkening, for a further 20-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool on a wire rack for at least 30 minutes before unmolding, carefully turning right-side-up and cooling for a further 30 minutes before glazing.

Lemon Glaze :

While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon zest and, heavy cream.
Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.

Enjoy your Lemon Curd Cake