Description
This Lemon Curd Coffee Cake offers a burst of citrus flavor with a rich, buttery texture. It’s easy to prepare, perfect for brunch or dessert, and guaranteed to impress your guests.
Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- ⅔ cup (135 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 1 tablespoon lemon zest, from about 1 to 2 lemons
- ¾ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cubed
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (115 g) sour cream, room temperature
- ½ cup whole milk, room temperature
- 1 cup (320 g) homemade lemon curd, chilled
- 1 cup (120 g) confectioners’ sugar
- 1 to 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (177°C).
- Line a 9×13-inch baking dish with parchment paper, allowing for overhang, and spray with nonstick cooking spray.
Notes
Ensure all ingredients are at room temperature for better mixing.
For a more pronounced lemon flavor, feel free to add extra lemon zest in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg