Lemon Curd Coffee Cake

Lemon Curd Coffee Cake is a bright and lemony twist on classic coffee cake. It features layers of moist sour cream lemon cake, lemon curd, and cinnamon streusel topped with a drizzle of vanilla icing.

We love this Lemon Curd Cake in the morning with a hot cup of coffee or tea. It also makes the perfect light dessert. Just be ready to share the recipe with your friends and family!

Jump to:

• About Lemon Curd Coffee Cake
• Ingredients
• Substitutions and Variations
• Instructions
• Storage
• Top Tips
• Recipe FAQs
• Related Recipes
• Did You Like This Recipe?
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About Lemon Curd Coffee Cake

• Flavor - The cake is rich, the lemon curd is bright, the cinnamon streusel is buttery, and the vanilla icing is sweet.
• Texture - The cake is moist, the lemon curd is creamy, the streusel is crumbly, and the icing is thin for drizzling.
• Effort - It takes about 5 minutes to make the streusel, a little over 1 hour to prep and bake the cake, and about 5 minutes to whip up the glaze while the cake bakes. Then it takes about 5 minutes to assemble.
• Time - This recipe has a few steps but is straightforward. All you need to do is mix the streusel, bake the cake, whip up the glaze, and assemble the cake.

Ingredients

• All-Purpose Flour - Flour provides the structure for the lemon cake and keeps everything together.
• Baking Powder - Baking powder helps the cake rise.
• Baking Soda - Baking soda also helps the cake rise and cuts the acidity.
• Salt - Salt accentuates the rich cake flavors.
• Granulated Sugar - Sugar adds sweetness and locks in moisture.
• Eggs - Eggs add flavor as well as structure and stability.
• Unsalted Butter - Butter adds moisture and richness.
• Lemon Juice and zest - Lemon juice and zest add brightness and tartness.
• Vanilla - Vanilla enhances the other flavors in the recipe.
• Sour Cream - Sour cream adds moisture.
• Lemon Curd - The Lemon curd layer is a vibrant and decadent filling.
• Streusel - Streusel adds a buttery cinnamon flavor to the cake.
• Vanilla Bean Glaze - Vanilla bean glaze adds a sweet accent.

See recipe card for quantities.

Substitutions and Variations

• Gluten free - Use gluten-free all purpose flour to make this cake gluten free.
• Passion fruit curd - Try this recipe with passion fruit curd for a tangier alternative.
• Homemade lemon curd - Make a homemade lemon curd filling instead of using store-bought if you have time.
• Greek yogurt - Use equal parts Greek yogurt instead of sour cream in the cake.
• No icing - Omit the icing if you want a slightly less sweet and simpler cake.
• Frosting - This recipe will also be delicious with a cream cheese or mascarpone frosting instead of streusel and vanilla glaze.
• Lemon vanilla glaze - Lemon vanilla glaze is a bright and citrusy alternative.

Instructions

• Heat oven - Heat oven to 350°F with the rack in the middle position. Line an 8x8 baking pan with parchment paper and set aside.
• Make streusel - In a medium mixing bowl, add flour, granulated sugar, brown sugar, salt, and cinnamon. Use a fork or whisk to combine the ingredients. Add the cooled melted butter to the flour and use a fork or whisk to combine the ingredients. The melted butter will turn the flour mixture into a coarse crumb. Then place the bowl in the refrigerator while you prepare the cake batter. (Photo 1 and 2)
• Mix dry cake ingredients - In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Then set aside. (Photo 3)
• Mix wet cake ingredients - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, sugar, vanilla extract, lemon zest, and lemon juice on high until smooth and fluffy, about 2 minutes. (Photo 4)

• Add eggs - Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. Then slowly mix in the eggs one by one. (Photo 5)
• Combine ingredients - Turn the mixer down to the lowest setting and mix in half of the flour mixture until just mixed. Mix in half of the sour cream, then the rest of the flour, then the rest of the sour cream. Mix just until the ingredients are combined and do not overmix. (Photo 6, 7, 8)

• Transfer batter - Use a spatula to scrape the sides and bottom of the bowl to ensure the ingredients are all combined. Then transfer half of the batter to the parchment paper-lined 8x8 baking pan and spread it using a spatula, creating an even surface. (Photo 9)
• Add filling - Spoon and spread a layer of lemon curd on top of the first layer of batter. Then sprinkle half of the streusel on top of the curd. (Photo 10 and 11)
• Add batter - Spoon out the second half of the batter and spread it evenly using a spatula. Then sprinkle an even layer of streusel on top. (Photo 12)

• Bake cake - Add streusel and bake in the oven for 45-55 minutes, or until the cake test comes out clean. The internal temperature of the cake should be around 200°F. Allow the cake to cool on a wire rack, then transfer to a serving plate or cake stand. (Photo 13)
• Drizzle vanilla glaze - In a bowl, whisk the powdered sugar, milk, vanilla bean paste or extract, and salt until it forms a smooth glaze. If the glaze is too thin, add a little more powdered sugar; if the glaze is too thick, add a little more milk. (Photo 14)
• Glaze and serve - Once the cake is cooled, drizzle the icing on top. Slice the cake and enjoy! (Photo 15 and 16)

Pro tip - Use a thermometer to test the internal temperature of the cake and determine when it is ready. When it is ready, the internal temperature will be around 200°F.

Storage

Store this lemon curd cake for up to 4 days in an air-tight container in the refrigerator. If you are making it for a party, you can make it the day before then assemble it the day of the party. You can also freeze lemon curd cake in a freezer-safe bag or plastic wrap for up to 2 months. When you are ready to eat the cake, let it thaw in the refrigerator.

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