Lemon Curd Coffee Cake
Brighten up your mornings with this irresistible Lemon Curd Coffee Cake, a delightful fusion of zesty citrus and buttery crumb goodness. This recipe layers moist, tangy lemon curd between a tender sour cream cake base and a golden, crumbly streusel topping, creating a perfect balance of flavors and textures. With easy-to-follow steps, it’s an impressive yet approachable bake, ideal for brunch gatherings, afternoon tea, or a special breakfast treat. Ready in just over an hour, this coffee cake pairs wonderfully with a cup of coffee or tea and can be garnished with a dusting of powdered sugar for an extra touch of elegance. Refreshingly vibrant and utterly satisfying, this Lemon Curd Coffee Cake is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (cold, cubed)
- 1.25 cups sour cream
- 2 units large eggs
- 1 teaspoons vanilla extract
- 1 cup lemon curd
- 0.75 cups all-purpose flour (for crumb topping)
- 0.5 cups granulated sugar (for crumb topping)
- 0.25 cups unsalted butter (melted, for crumb topping)
- 0.25 cups powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
In a large mixing bowl, whisk together the 2.5 cups of flour, 1 cup of sugar, baking powder, baking soda, and salt.
Using a pastry cutter or your fingers, cut the 0.75 cups of cold butter into the dry mixture until it resembles coarse crumbs.
In a medium bowl, whisk together the sour cream, eggs, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry mixture until just combined. Do not overmix.
Spread half of the batter evenly into the prepared pan, smoothing the surface with a spatula.
Spread the lemon curd over the batter layer, leaving about a 1/2-inch border around the edges.
Carefully dollop and spread the remaining batter over the lemon curd layer, ensuring it is evenly distributed.
To make the crumb topping, combine 0.75 cups of flour and 0.5 cups of sugar in a small bowl. Add the 0.25 cups of melted butter and mix until crumbly.
Sprinkle the crumb topping evenly over the top layer of the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center (avoiding the lemon curd) comes out clean.
Let the coffee cake cool in the pan for 15-20 minutes, then carefully remove the sides of the springform pan.
Optional: Dust the top of the coffee cake with powdered sugar before serving.
Slice and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
6140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 182.6 g | 913% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1945 mg | 648% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 832.1 g | 303% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 524.0 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 657 mg | 51% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
