Lemon Curd Coffee Cake

5 from 1 vote

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.

Prep Time30

Cook Time55

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 531kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

Streusel

¾ cup all-purpose flour
2 tablespoon granulated sugar
¼ cup brown sugar packed
¼ teaspoon kosher salt or sea salt
1 tablespoon ground cinnamon
4 tablespoon unsalted butter melted and cooled

Sour Cream Cake

1½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher or sea salt
¾ cup granulated sugar
½ cup unsalted butter softened
1 tablespoon lemon zest
3 tablespoon lemon juice
1 teaspoon vanilla extract
2 eggs
½ cup sour cream room temperature
1 cup lemon curd

Vanilla Glaze

1 cup powdered sugar
2-3 tablespoon milk, dairy-free milk, or heavy cream
1 teaspoon Vanilla extract or vanilla bean paste
¼ teaspoon kosher salt or sea salt optional

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. Place the bowl in the refrigerator while you prepare the cake batter.
¾ cup all-purpose flour, 2 tablespoon granulated sugar, ¼ cup brown sugar, ¼ teaspoon kosher salt or sea salt, 1 tablespoon ground cinnamon, 4 tablespoon unsalted butter
Mix dry cake ingredients - In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside
1½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher or sea salt
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. 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. Slowly mix in the eggs one by one.
¾ cup granulated sugar, ½ cup unsalted butter, 1 tablespoon lemon zest, 3 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 eggs
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 over-mix.
½ cup sour cream, 1½ cups all purpose flour
Transfer batter - Use a spatula to scrape the sides and bottom of the bowl to ensure the ingredients are all combined. Transfer half of the batter to the parchment paper-lined 8x8 baking pan and spread it using a spatula, creating an even layer. Spoon and spread a layer of lemon curd on top of the first layer of batter. Sprinkle half of the streusel on top of the curd. Spoon out the second half of the batter and spread it evenly using a spatula. Sprinkle an even layer of streusel on top.
1 cup lemon curd
Bake cake - 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.
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. Once the cake is cooled, drizzle the icing on top. Slice the cake and enjoy!
1 cup powdered sugar, 2-3 tablespoon milk, dairy-free milk, or heavy cream, 1 teaspoon Vanilla extract or vanilla bean paste, ¼ teaspoon kosher salt or sea salt

Video

Notes

Storage

Refrigerate 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.

Top Tips

Use a thermometer to test the internal temperature of the cake and determine when it is ready. When ready, it should be 200°F.
Don’t over mix the batter or the cake will get dense and chewy.
Use a sharp knife when slicing the cake and clean the knife between slices so the glaze doesn't get messy.

Nutrition