Name: Lemon curd loaf recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Cuisine: australian
Ingredients: 220g (1 cup) caster sugar; Finely grated zest of 1 lemon; 125g butter, softened; 2 eggs; 160g (½ cup) lemon curd, plus extra to serve; 140g (½ cup) Greek-style yoghurt; 40.00 ml milk; 225g (2½ cups) self-raising flour, sifted; 1 tsp baking powder, sifted

by Francesca Percy Last updated on 12/08/2022

With a zesty flavour, this lemon curd loaf is perfect with a cup of tea. It makes 8 large slices, so it's perfect for sharing, too! - Francesca Percy

Ingredients

220g (1 cup) caster sugar
Finely grated zest of 1 lemon
125g butter, softened
2 eggs
160g (½ cup) lemon curd, plus extra to serve
140g (½ cup) Greek-style yoghurt
2 tbsp milk
225g (2½ cups) self-raising flour, sifted
1 tsp baking powder, sifted

Method

Step 1

Preheat oven to 190°C/170°C fan-forced. Grease a loaf pan and line with baking paper, allowing an overhang at both long ends.
Step 2

Place sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed for 1-2 minutes to infuse the sugar. Add butter and beat on medium speed for 3-4 minutes until pale and creamy. Add eggs, one at a time, beating well after each addition. Combine lemon curd, yoghurt and milk in a jug. Add to sugar mixture and mix gently to combine. Fold in flour and baking powder until combined.
Step 3

Spoon into prepared pan. Bake for 50-55 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with extra lemon curd.