This Lemon Swirl Cake is everything you want in a dessert: rich, moist, and beautifully marbled with a bright, tangy homemade lemon curd. The dense, velvety pound cake base provides the perfect buttery canvas, while the lemon curd swirl delivers pockets of intense citrus flavor in every slice.
Baked in a classic loaf pan and topped with a simple sweet vanilla glaze, it’s a visually stunning and deliciously balanced cake that’s ideal for brunch, afternoon tea, or gifting.
The Art of the Swirl & A Dense, Moist Pound Cake
The key to this cake’s success lies in two components: the texture of the pound cake and the consistency of the lemon curd. A classic pound cake relies on the creaming method (beating butter and sugar) for structure and aeration, and uses a high ratio of eggs and fat for its signature dense, moist crumb.
For a clean swirl that doesn’t bake out or disappear, the lemon curd must be thick and chilled—almost like a soft jam. If it’s too runny, it will sink to the bottom or get absorbed into the batter.
Layering and gently swirling the thick curd with the dense batter creates dramatic, flavorful ribbons that remain distinct after baking in the loaf pan.
Ingredients
For the Lemon Curd Swirl:
- ½ cup (100g) granulated sugar
- 2 large egg yolks
- ¼ cup (60ml) fresh lemon juice (about 1-2 lemons)
- Zest of 1 lemon
- Pinch of salt
- 3 tablespoons (42g) unsalted butter, cubed
For the Pound Cake Loaf:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour, spooned & leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120g) full-fat sour cream, room temperature
For the Vanilla Glaze:
- 1 cup (120g) confectioners’ sugar, sifted
- 1½-2 tablespoons whole milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
1. Make & Chill the Lemon Curd: In a heatproof bowl, whisk sugar, egg yolks, lemon juice, zest, and salt. Set over a saucepan of simmering water (double boiler). Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat.
Whisk in the cubed butter until smooth. Press plastic wrap directly on the surface and refrigerate until very cold and thick, at least 2 hours (or overnight).
2. Prepare Pan & Oven: Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan, then line it with parchment paper, leaving an overhang on the long sides for easy removal.
3. Make the Pound Cake Batter: In a large bowl, beat softened butter and sugar on medium-high speed until very light and fluffy, 4-5 minutes. Add eggs one at a time, beating well after each. Beat in vanilla.
In a separate bowl, whisk flour, baking powder, and salt. With mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with flour. Mix just until combined.
4. Layer & Swirl in the Loaf Pan: Spoon about half of the pound cake batter into the prepared loaf pan and smooth into an even layer. Dollop all of the chilled, thick lemon curd over the batter in spoonfuls. Use a knife to gently swirl the curd into the batter. Top with the remaining half of the batter and smooth the top.
5. Bake & Cool: Bake for 70-85 minutes, or until a long skewer inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil for the last 20 minutes of baking.
Let cake cool in the pan on a wire rack for 25 minutes. Then, use the parchment overhang to lift the cake out of the pan and transfer to the rack to cool completely.
6. Glaze & Serve: Once cake is completely cool, make the glaze. Whisk sifted confectioners’ sugar, 1½ tablespoons milk, vanilla, and salt. Add more milk 1 teaspoon at a time until it reaches a thick but pourable consistency. Drizzle glaze over the top of the cooled loaf, allowing it to drip down the sides. Let set for 15 minutes before slicing.
Pro-Tips for the Perfect Marbled Loaf
- Chill the Curd Thoroughly: The lemon curd must be cold and jam-like to hold its own in the batter. Make it a day ahead for best results.
- Room Temperature Ingredients: Using room temperature butter, eggs, and sour cream is crucial for a smooth, emulsified batter that bakes evenly.
- Don’t Over-Swirl: Use a knife or skewer to make just 2-3 passes through the batter and curd layers. Over-mixing will blend the swirl into the batter.
- Use Parchment Paper: Lining the loaf pan guarantees a clean release and preserves the beautiful crust.
- Low & Slow Baking: Baking at a lower temperature (325°F) ensures the thick loaf cooks through without over-browning the crust.
- Cool Before Glazing: The cake must be completely cool, or the warm cake will melt the glaze.
This Lemon Swirl Loaf Cake is a beautiful, flavorful twist on a classic.
