Lemon Curd Coffee Cake is a delightful dessert that perfectly marries the moist, buttery cake with the vibrant tang of homemade lemon curd. With its crumbly topping and swirls of zesty lemon, this cake is sure to make a stunning centerpiece at any gathering. The refreshing citrus flavor will awaken your taste buds, making it impossible to resist. Picture yourself enjoying a slice with a warm cup of coffee, soaking in the bright flavors while relaxing with loved ones.

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This cake effortlessly elevates ordinary moments into something special. Whether it’s a cozy get-together with friends or an afternoon treat, Lemon Curd Coffee Cake proves to be an exceptional choice. Plus, it’s incredibly easy to prepare! Just a blend of simple ingredients and a little patience will have you basking in the citrusy aroma wafting through your kitchen. I guarantee you will want to share this recipe with everyone around you!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Curd Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Curd Coffee Cake

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 30 minutes, this cake can be in the oven before you know it.
Irresistible Flavor: The combination of buttery cake and fresh lemon curd creates a taste that’s truly unforgettable.
Eye-Catching Appeal: The vibrant lemon swirls and crumbly topping make this cake a showstopper on any dessert table.
Flexible Serving: Perfect for breakfast, brunch, or dessert, it’s versatile enough for any occasion.
Diet-Friendly Options: Easily make it gluten-free by swapping in a gluten-free flour blend if needed.

Ingredients You’ll Need

1 ¾ cups (220 g) all-purpose flour: The base of our cake, providing structure and texture. If gluten-free, consider a 1:1 gluten-free flour blend.
⅔ cup (135 g) granulated sugar: This adds sweetness and helps achieve a light and fluffy texture.
⅓ cup (67 g) light brown sugar, packed: For a hint of caramel flavor and extra moisture.
1 tablespoon lemon zest: Freshly grated zest enhances the lemon flavor. Use zest from 1-2 lemons for the best results.
¾ teaspoon kosher salt: Balances sweetness and enhances flavor. If you don’t have kosher salt, use half the amount of table salt.
¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cubed: Cold butter helps create a crumbly texture in the topping.
½ cup (1 stick / 113 g) unsalted butter, room temperature: Ensures that the batter comes together smoothly when creaming with sugar.
1 cup (200 g) granulated sugar: Doubles down on sweetness for the cake batter.
2 large eggs, room temperature: Essential for moisture and binding the ingredients together.
1 tablespoon lemon zest: Reinforces the lemony goodness in the cake.
2 tablespoons freshly squeezed lemon juice: Adds acidity and keeps the cake moist.
1 teaspoon vanilla extract: Enhances flavors with warmth.
2 cups (250 g) all-purpose flour: Additional flour for the cake batter.
1 teaspoon baking powder: Provides lift to the cake.
½ teaspoon baking soda: Assists in rising and creates a light texture.
½ teaspoon kosher salt: Included in the cake batter for balance.
½ cup (115 g) sour cream, room temperature: Adds moisture and richness to the batter.
½ cup whole milk, room temperature: Keeps the batter smooth and easily mixable.
1 cup (320 g) homemade lemon curd, chilled: The star ingredient! It brings a zesty punch and creaminess.
1 cup (120 g) confectioners’ sugar: Used for the glaze that adds a sweet finish.
1 to 2 tablespoons freshly squeezed lemon juice: Mixed with confectioners’ sugar for a sweet drizzle.

How to Make Lemon Curd Coffee Cake

Preheat and Prepare the Pan: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal, then spray it lightly with nonstick cooking spray.
Make the Crumb Topping: In a medium bowl, whisk together 1¾ cups all-purpose flour, ⅔ cup granulated sugar, ⅓ cup light brown sugar, lemon zest, and ¾ teaspoon kosher salt. Add ¾ cup cold cubed unsalted butter, and use a pastry cutter or your fingertips to blend until large, sandy crumbs form with some pea-sized pieces remaining. Place this mixture in the refrigerator while you prepare the cake batter.
Mix the Cake Batter: In the bowl of a stand mixer with the paddle attachment, cream together ½ cup unsalted butter (room temperature) and 1 cup granulated sugar until light and fluffy, about 3-4 minutes. Add 2 large eggs, one at a time, mixing well after each addition. Blend in 1 tablespoon of lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Gradually alternate adding the dry ingredients and ½ cup sour cream to the mixer in three additions (dry, sour cream, dry, sour cream, dry), beginning and ending with the dry mixture. Mix on low just until combined.
Incorporate Milk: Gently mix in ½ cup whole milk just until the batter is smooth. Take care not to overmix.
Layer the Cake: Spread half the cake batter evenly into the prepared pan. Dollop spoonfuls of 1 cup chilled homemade lemon curd over this layer. Using a knife or skewer, gently swirl the curd through the batter, leaving visible streaks.
Finish the Batter and Topping: Carefully spread the remaining batter on top, smoothing it gently. Evenly sprinkle the crumb topping over the cake and press lightly so the crumbs adhere but remain chunky.
Bake: Place in the oven to bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid hitting the lemon curd swirl). Rotate the pan halfway through for even baking. If the topping browns too quickly, you can tent it loosely with foil during the last 10 minutes.
Prepare the Glaze: While the cake bakes or cools, whisk together 1 cup confectioners’ sugar and 1 to 2 tablespoons lemon juice in a small bowl until smooth and pourable. Adjust with additional lemon juice if needed.
Cool and Serve: Allow the cake to cool in the pan for at least 20 to 30 minutes before slicing. Drizzle with the glaze if using, and enjoy warm or at room temperature.

Storing & Reheating

To store your Lemon Curd Coffee Cake, keep it covered at room temperature for up to two days. If you need it to last longer, refrigerate it in an airtight container for up to one week. You can also freeze slices wrapped tightly in plastic wrap and then foil for up to three months. For reheating, pop it in a preheated oven at 350°F (177°C) for about 10 minutes. While the texture may change slightly, a warm slice will refresh its lovely flavors!

Chef’s Helpful Tips

Overmixing the batter can lead to a dense cake, so mix just until combined.
Ensure your ingredients are at room temperature (eggs, butter, and sour cream) for the best emulsification.
Test for doneness using a toothpick—look for a few moist crumbs, not wet batter.
Experiment with the lemon curd by adding different flavors, such as ginger or herbs, to create unique variations.
This cake can be made ahead of time and stored in the fridge; just warm it up before serving!

As you gather the ingredients and start this recipe, you’ll discover how each element contributes to the luscious flavors and textures of this delightful cake. By the time you pull it from the oven, your kitchen will be filled with sunshiney aromas that beckon everyone together. Why not let your creativity shine through, perhaps adding a sprinkle of berries or a twist of lime to the cake? Enjoy every bite, whether with company or in a quiet moment to yourself.

Recipe FAQs

Can I use store-bought lemon curd?

Absolutely! If you’re short on time, store-bought lemon curd can be a great shortcut. Just make sure to choose a high-quality one for the best flavor.

How can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 flour blend. Be aware that you might need to adjust the ratios slightly based on the blend you use.

How should I store leftovers?

Leftover Lemon Curd Coffee Cake should be covered and stored at room temperature for up to two days. If you want to keep it fresh longer, refrigerate in an airtight container, where it will last about a week.

Can I freeze this cake?

Yes! You can freeze the cake for up to three months. It’s best to slice it first, wrap each slice tightly in plastic wrap and then in foil before placing them in the freezer. Just thaw and reheat as needed for the freshest taste!

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