There is something about that bright and tangy flavor of lemon that’s gets me every time in lemon desserts. I love to smell and taste lemon in my cakes and pastries. Don’t even think of telling me it’s lemon and there’s no lemon flavor or it’s too sweet and not enough tartness.
This Lemon Curd Crumb Coffee Cake has it all. Tartness, creaminess and bold lemon flavor thanks to the layer of Lemon Curd smack dab in the middle. The creaminess is provided by the cream cheese layer.
It’s all topped off with a thick layer of buttery crumb topping. This is coffee cake you will make again and again. Talk about a hit at your next gathering. Be prepared to share the recipe. Great for Brunch or Breakfast with coffee, a midday coffee or tea break, and good enough for dessert and coffee after dinner.
Tips: I used a spring form pan to make mine instead of the standard 9×9 pan. I learned that the baking time will be longer about 20-30 more minutes. Use a piece of foil over the top to stop the browning. The cooling time will also be longer about 30-45 minutes.
If you slice it warm, you will get a lovely sauce of lemon curd. It’s not a bad thing, but it’s easier to slice and keep if the cake is cooled completely.
I topped it off with some lemon blueberries. This cake makes a great gift too.
Lemon Curd Crumb Coffee Cake
Ingredients
- Lemon Curd
- Butter
- Flour
- Sugar
- Sour Cream
- Cream Cheese
- Eggs
Instructions
-
Crumb Topping:
2/3 cup all-purpose flour
Dash of salt
3 tbsp light brown sugar
5 tbsp sugar
4 tbsp melted butter slightly cooled
Cake:
1 ½ cups AP (all purpose) flour
1 tsp baking powder
¼ tsp salt
6 tbsp softened butter
1 cup sugar
1 tsp vanilla
Zest from 1 lemon
2 eggs
¾ cup sour cream
1 cup Lemon Curd (find homemade recipe here)
Cream Cheese Filling:
1 package 8 oz. cream cheese softened
1 egg
½ tsp vanilla
4 tbsp sugar
Instructions
Make the homemade Lemon Curd. This will need to be slightly cooled after. You can also use store bought.
Preheat the oven to 350F
Line 9 x 9 inch pan with parchment paper leaving an overhang the sides, spray with non-stick spray and set aside. This will help with removing later.
Make the crumb topping. In a bowl stir together flour, sugar, brown sugar and salt. Then add melted butter and stir with a fork until pea size crumb form. Set in the fridge until ready to use.
To make the cake, beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla and eggs and mix to combine.
Add sour cream and mix well, then mix in flour, baking powder and salt. Spread half of the batter in prepared pan.
Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges. Spoon remaining batter on top.
Beat cream cheese, vanilla, sugar and egg until smooth. Spread cream cheese mixture over the batter. Sprinkle with crumb topping and bake about 45-55 minutes or until the center has set. If it browns too much tent with aluminum foil.
Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
Dust with powdered sugar.
Enjoy!
