Lemon Curd Coffee Cake

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

4.77 from 42 votes

This Lemon Curd Coffee Cake is the best lemon coffee cake I have ever tasted. Moist cake layered with a bright and tangy lemon curd finished with a crisp buttery crumb topping. Perfect for any weekend breakfast!

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 561kcal

Author: Danielle

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
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

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.
3 ⅓ cups all purpose flour, ¾ teaspoon salt, ¾ teaspoon baking powder, ¾ teaspoon baking soda, 2 sticks butter, ½ cup sugar
Stir the remaining ingredients together in a separate bowl. Then pour over dry ingredients and mix until just combined. Do not over mix.
1⅓ cup buttermilk, 1½ tablespoon lemon juice, 1 tablespoon vanilla, 1 tablespoon lemon zest, 2 eggs, 1 egg yolk
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.
1 cup lemon curd

Topping

In a food processor or a mixer combine all topping ingredients until they resemble fine sand.
1 cup flour, ⅔ cup sugar, 6 tablespoon butter, 1 cup sweetened shredded coconut
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