Citrus Curd Cake

This Moist Citrus Curd Cake has a soft, delicate crumb and a creamy citrus curd center made with your favorite lemon, lime, orange, or grapefruit curd. Perfect with coffee or tea.

Course Dessert, Snack

Cuisine Italian

Keyword breakfast cake, breakfast cakes, citrus curd, citrus curd cake, citrus dessert, coffee cake, lemon curd cake, moist citrus cake, orange curd cake, sour cream cake, tea cake, tea cakes

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 383kcal

Author Tiffany bendayan

Ingredients

4 Eggs
3/4 cup Sour Cream
1 1/4 cups Sugar
1 1/2 cups All Purpose Flour
3/4 cups Almond Meal
1 teaspoon Salt
1 tablespoon Baking Powder
3/4 cup Oil
1 teaspoon Pure Vanilla Extract
1 teaspoon Lemon Zest
2 teaspoons Lemon Juice
3/4 cup Prepared Citrus Curd homemade or store bought
2 teaspoons Powdered Sugar for sprinkling

US Customary - Metric

Instructions

Preheat oven to 350 F
Grease a 9" springform pan
Mix flour, salt, and baking powder in a bowl. Leave it aside
In another bowl mix the oil, eggs, zest, vanilla, lemon juice, sour cream, and sugar
Incorporate dry ingredients into wet while whisking being careful, not to overbeat
Pour half of the batter into prepared pan. Add the citrus curd and then pour the rest of the batter on top
Bake for 40-45 minutes or until golden brown
Remove from oven and let cool in the pan for 10-15 minutes
Unmold and sprinkle powdered sugar on top
Enjoy!

Notes

Use lemon, lime, orange, grapefruit, or passion fruit curd.
Do not overmix the batter after adding the dry ingredients.
Let the cake cool in the pan for 10-15 minutes before unmolding.
Dust with powdered sugar right before serving.
This cake freezes well. Wrap tightly and freeze for up to 2 months.
Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days.

Nutrition