a poundcake-like loaf, with the perfect balance of lemon tartness & honey sweetness.
I’m going to assume you’ve made my recipe for lemon curd and you’re looking for a way to turn it into something else, something that’s perhaps even more delicious than the lemon curd itself?!
It sounds almost impossible, but it’s true. This lemon curd loaf, which was my first baking experiment after I made my first batch of lemon curd, is so freaking good. My boyfriend almost ate the entire loaf hot out the oven because it was just that good.
It’s reminiscent of poundcake because it’s a bit dense, but it’s also extremely moist thanks to the addition of the yogurt and the lemon curd.
This lemon curd loaf, which I’ve also made as muffins and it turned out just as delicious/successful, is the perfect treat to accompany your breakfast, a midday or late afternoon snack, or else a dessert item. It looks beautiful once you slice into it, because you get to see all the lemon curd patches, which you’ll swirl into the loaf.
Another bonus: the lemon curd that settles at the top of loaf gets caramelized a bit when it’s baked in the oven, becoming even more delicious with a slight crisp to it (this is especially true when you make this recipe as muffins!).
For the loaf itself, though, if you choose to make it this way, you’ll need to be careful of the oven time. It does take a bit to cook fully through, so for the last ten to twenty minutes I will sometimes cover it in foil to avoid the top getting too brown.
lemon curd loaf: ingredients
- 1/2 cup of coconut flour
- 1/2 cup honey
- 1/2 cup of grape seed oil or coconut oil
- 4 eggs
- 1 tbsp of lemon zest
- 1 -2 tbsp of lemon juice
- 1 tsp of baking soda
- 1 tsp of vanilla extract
- 1 tbsp of SCD yogurt (plain/regular yogurt is fine if not SCD)
- 1/2 cup of lemon curd (my recipe for lemon curd is here)
lemon curd loaf: how to
- using a food processor or a bowl, start by mixing your dry ingredients and then add in all your wet ingredients except for the lemon curd. mix well.
- line an average-sized loaf pan w parchment paper, and pour 1/3 of your batter into the pan, then take your lemon curd and drop in spoonfuls of the curd into the batter and give it a swirl w a knife- continue this process of layering batter and lemon curd until you are all done w both.
- bake at 350 for 40 mins and then remove from oven and cover w foil and bake for another 15-20 mins to avoid it getting overly brown on top.
- remove from oven and allow to cool before attempting to remove from pan and slice. you should be able to lift the loaf out of the pan using the edges of the parchment paper liner. best stored in fridge or freezer– freezes very well!
lemon curd loaf
Ingredients
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup grape seed oil or coconut oil
- 4 eggs
- 1 tbsp lemon zest
- 1-2 tbsp lemon juice
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp SCD yogurt plain/regular yogurt is fine if not SCD
- 1/2 cup homemade lemon curd my recipe for lemon curd is here
Instructions
- using a food processor or a bowl, start by mixing your dry ingredients and then add in all your wet ingredients except for the lemon curd. mix well.
- line an average-sized loaf pan w parchment paper, and pour 1/3 of your batter into the pan, then take your lemon curd and drop in spoonfuls of the curd into the batter and give it a swirl w a knife– continue this process of layering batter and lemon curd until you are all done w both.
- bake at 350 for 40 mins and then remove from oven and cover w foil and bake for another 15-20 mins to avoid it getting overly brown on top.
- remove from oven and allow to cool before attempting to remove from pan and slice. you should be able to lift the loaf out of the pan using the edges of the parchment paper liner. best stored in fridge or freezer– freezes very well!