Lemon Curd Coffee Cake
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.
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%
Nutrition
Carbohydrates: 98gProtein: 7gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 140mgSodium: 366mgPotassium: 111mgFiber: 1gSugar: 65gVitamin A: 946IUVitamin C: 6mgCalcium: 88mgIron: 2mg
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