Lemon Curd Coffee Cake
Moist cake layered with a bright and tangy lemon curd finished with a crisp buttery crumb topping. Perfect for any weekend breakfast!
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 561kcal
Batter
- 3 ⅓ cups all purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 sticks butter salted or unsalted, cut into cubes
- 1⅓ cup buttermilk
- 1½ tablespoon lemon juice
- 1 tablespoon vanilla
- 1 tablespoon lemon zest
- 2 eggs
- 1 egg yolk
- ½ cup sugar
Filling
- 1 cup lemon curd homemade or store bought
Topping
- 1 cup flour
- ⅔ cup sugar
- 6 tablespoon butter cold, cut into 6 pieces
- 1 cup sweetened shredded coconut
Batter
Combine dry ingredients in a mixing bowl. Using either a stand mixer or by hand cut butter into the flour until it looks evenly distributed about the size of peas.
Stir the remaining ingredients together in a separate bowl. Then pour over dry ingredients and mix until just combined. Do not over mix.
Spread batter evenly in pan.
Tips & Tricks
- As with all cakes, it is important to not over mix the wet batter. It will make for a tougher cake.
- Please use a real lemon. The flavor of bottled juice can not compare.
- Make it ahead and refrigerate for a supremely moist cake.
Freeze
Once the cake has thoroughly cooled, wrap tightly in plastic wrap and a layer of foil. One day before you are ready to eat place it on the counter until ready to serve.
Calories: 561kcal | Carbohydrates: 71g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 541mg | Potassium: 124mg | Fiber: 2g | Sugar: 36g | Vitamin A: 751IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg