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This lemon curd coffee cake is soft, buttery, and layered with bright lemon flavor. Made with a tender lemon cake that is topped with lemon curd, a crisp crumble and a bright lemon glaze. It is the perfect balance of sweet and citrusy. With the moist crumb, and golden streusel, this cake is ideal for breakfast, brunch or dessert.
This lemon curd coffee cake is so bright and delicious. The lemon curd adds a bright, intense citrus flavor that perfectly balances the soft, tender cake and crisp crumble topping. The contrast of textures makes each bite more interesting, while the overall sweetness stays balanced and not overpowering. With its bakery-style texture and simple method, this cake is easy to make at home yet feels special enough for any occasion.
For more coffee cake recipes, try Raspberry Lemon Coffee Cake, Blueberry Coffee Cake and Banana Coffee Cake.
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WHY THIS RECIPE WORKS
- Lemon cake: This cake is so delicious and has both lemon zest and lemon juice to give lots of lemon flavor.
- Lemon curd: The cake is topped with a tangy homemade lemon curd, that stays creamy when baked.
- Crumble: This cake is topped with lots of crumble giving a perfect contrast of textures with its delicious crunch.
- Lemon glaze: For the perfect finish, this cake is drizzle with a lemon glaze.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granualted sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the chocolate cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
- Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
- Lemons: Lemon zest and lemon juice is used in both the cake, lemon curd and lemon glaze. I recommend using organic lemons when using the lemon zest.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Lemon Curd Coffee Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
STEP 1: Start by making the lemon curd. In a saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.
STEP 2: Then take it off the heat, and add cold butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film and place it in the fridge.
STEP 3: For the crumble, add all of the ingredients to a bowl and mix it together until a crumble structure and there is no dry flour left.
STEP 4: For the cake, in a large bowl, add lemon zest and granulated sugar, and rub it together. Then add the butter and mix it on high speed using an electric hand mixer or a stand mixer.
STEP 5: Add the eggs one at a time into the mixture and mix until combined. Continue by adding half the flour mixture, mixing until just combined.
STEP 6: Then add the lemon juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients. Add the cake batter to the prepared pan and top it with the lemon curd. Finally add the crumble topping.
STEP 7: Bake it for 45-55 minutes or until cake tester comes out clean. Let it cool down completely on the wire rack. Once cooled down top it with the lemon glaze.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, it tastes amazing both with and without.
Yes, this cake last well and keeps moist in an airtight container or covered tightly with plastic wrap, stored at room temperature.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, it can be switched out 1:1 with plain Greek yogurt.
HOW TO STORE
Store the lemon curd coffee cake in an airtight container, or tightly covered with plastic wrap, at room temperature. It's best enjoyed within a 2-3 days
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Lemon Curd Coffee Cake
Ingredients
LEMON CURD
- 80 g lemon juice
- 100 g granulated sugar
- 1 egg
- 1 egg yolks save the egg white for the meringue
- 50 g butter cold cut into smaller pieces
CRUMBLE
- 120 g all-purpose flour
- 200 g granulated sugar
- 100 g butter room temperature
LEMON CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 1 tablespoon lemon zest zest of about 1 lemon
- 85 g butter room temperature
- 2 large eggs room temperature
- 1 tablespoon lemon juice
- 150 g sour cream 14-18% room temperature
- 25 g vegetable oil
- 1 teaspoon vanilla extract
GLAZE
- 30 g powdered sugar
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
- ¼ teaspoon sour cream 14-18% to thicken the glaze
Instructions
LEMON CURD
- In a medium sized saucepan add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken.80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolks
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 minutes to slightly cool down. Then add the cold cubed butter and stir it in while it melts into the curd. Cover the curd with a piece of cling film so it touches the surface of the curd and place it in the fridge. Let it cool down until it’s needed.50 g butter
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, either by hand using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 200 g granulated sugar, 100 g butter
LEMON CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, baking powder and salt and set it aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, add lemon zest and granulated sugar, and rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it on high speed using an electric hand mixer or a stand mixer, for 3 minutes.150 g granulated sugar, 1 tablespoon lemon zest, 85 g butter
- Add the eggs one at a time into the mixture and on low speed mix it in until combined.2 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the lemon juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.1 tablespoon lemon juice, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
- Add the cake batter into the prepared cake pan and even it out. Then top it with the lemon curd, and spread into an even layer. Finally top it with the crumble.
- Bake it for 45-50 minutes or until the cake tester comes out clean. Once baked, let the cake cool. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.
LEMON GLAZE
- Stir together all of the ingredients until smooth. Drizzle it over the cake and it’s ready to be served.30 g powdered sugar, 1 teaspoon lemon juice, ¼ teaspoon vanilla extract, ¼ teaspoon sour cream 14-18%
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