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Lemon coffee cake with layer of lemon curd and crumb topping on a blue plate with fork in the middle.
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4.77 from 42 votes

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
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 561kcal

Ingredients

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
  • 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
  • cup sugar
  • 6 tablespoon butter cold, cut into 6 pieces
  • 1 cup sweetened shredded coconut

Instructions

  • Preheat oven to 350°.
  • Spray 9x13 pan with baking spray or grease with butter and flour.

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.

Filling

  • Spread filling out to the edges of the batter. If using store-bought curd, warm slightly to make it spread easily.

Topping

  • In a food processor or a mixer combine all topping ingredients until they resemble fine sand.
  • Spread across lemon curd layer. It should be quite thick.

Baking

  • Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature on the counter.

Notes

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.

Nutrition

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