Lemon Curd Loaf Cake

Perfect for breakfast, teatime or dessert!

Preheat the oven to 350F

Prepare a loaf pan either using butter and flour and tapping out the excess flour, quick release baking spray with flour or lining with parchment paper.

For the cake:

• 2 large eggs, at room temperature

• 1 cup plain Greek yogurt

• 1/4 cup butter, melted (not browned)

• Juice of one lemon (which should amount to 3 Tbs.)

• zest of 1 lemon

• 1 tsp. vanilla

• 1 cup granulated sugar

• 2 cups flour

• 1-1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• Jar of Bonne Maman Lemon Curd (or equivalent)

Prepare the cake using a stand mixer:

• Mix together eggs, Greek yogurt, melted butter, lemon juice, lemon zest and vanilla.

• In a separate bowl, measure the dry ingredients - flour, baking powder, baking soda, salt - and gently whisk together with a fork.

• Gradually add half the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides and add the remaining half. Do not overmix.

• Spoon half the batter into the prepared pan.

• Spoon half the jar of Bonne Maman Lemon Curd on top followed by the remaining batter.

• Run a knife through the layers (without touching the bottom of the pan) in a wavy motion (as for marble cake).

• Bake the loaf for 45 minutes (checking at 30-35 minutes so as not to overbake) or until a tester inserted in the center comes out clean. The cake should be golden, if it begins to brown, tent a piece of aluminum foil over the loaf pan.

• When done, remove cake from oven and allow to cool on a wire rack before inverting to a serving plate.