Almond Lemon Curd Loaf

Almond Lemon Curd Loaf

  • Makes10 servings
  • Prep Time45 min
  • Cook Time40 min
  • Total Time1 hr 25 min
  • Calories343
  • Made withSplenda Stevia Crystal Sweetener


    For the lemon curd

    • 100 ml lemon juice
    • 1 tablespoon finely grated lemon zest
    • 3 eggs, lightly whisked
    • 2 teaspoons corn flour (cornstarch) (7 g)
    • 90 g butter
    • 120 g SPLENDA® Stevia Crystal

    For the cake

    • 130 g butter, softened at room temperature
    • 120 g plain flour
    • ½ teaspoon salt
    • 3 eggs
    • 1 teaspoon baking powder
    • 50 g ground almonds (almond flour)
    • 6 tablespoons flaked almonds
    • 100 g SPLENDA® Stevia Crystal

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy343 kcal439.74%
    • Total Fat24.00 g30.77%
    • Saturated Fat13.00 g65%
    • Total Carbohydrate34.0 g12.36%
    • of which sugars0.80 g0.29%
    • Protein6.10 g12.2%


    For the lemon curd


    Add lemon juice, Splenda Stevia Crystal, eggs, and cornflour to a small heavy-based saucepan.


    Whisk over medium heat till Splenda Stevia Crystal dissolves in approximately 3 minutes.


    Whisk until small bubbles appear on the surface (do not boil) and immediately remove the pan from heat and whisk in zest and butter till melted.


    Make sure that the curd has thickened, if not, keep on boiling on low heat while stirring.


    Pour into a bowl and refrigerate until it thickens.

    For the cake


    Butter and flour a 22 cm springform pan or loaf pan and preheat the oven to 175°C.


    With a mixer or hand mixer cream butter and Splenda Stevia together till light and fluffy.


    Add the flour, baking powder, and salt and add to creamed butter and Splenda Stevia, stirring till combined.


    In a separate bowl whisk eggs until they are foamy add the almond flour and mix well.


    Add the mix together with the mixed butter and add the rest of the dry ingredients.


    Batter into a springform pan using a spatula and smooth batter.


    Spoon the lemon curd around the perimeter of the batter.


    Put 3 to 4 tablespoons of curd into the center of the batter, sprinkle almonds evenly over the curd.


    Place in the middle of the oven for 35 – 40 minutes till almonds are golden.


    Remove cake from oven and allow to cool.

    Made with

    Splenda Stevia Crystal

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