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I tried this recipe for my son's birthday years ago and fell in love with the tart lemon filling. The powdered sugar glaze and coconut in the topping make it a pretty addition to a brunch or afternoon get-together. -Anne Wickman, Endicott, New York
This recipe is:
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Nutritional Facts 1 serving equals 362 calories, 18 g fat (11 g saturated fat), 85 mg cholesterol, 347 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Lemon Curd Coffee Cake in Taste of Home February/March 2003, p27
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Reviewed on Jun. 10, 2011 by pletan9kids
I thought this looked so good, but the recipe really did disappoint. There was no sugar in the cake batter, which I thought was odd, and it produced a crumbly, dry cake that was tasteless. The lemon curd flavor did not shine through, as there was only a 1/2 cup of it, and even the glaze and coconut streusel did not make up for it's flaws. I will not be making this again.
Reviewed on Jan. 21, 2011 by Kathleen Rae
It was delicious, but hard to spread the batter in the pan. Would like to see a lighter version of this with less butter.
Reviewed on May. 12, 2010 by Stacey3978
I've made this 3x's already! I made it once for my husband to bring to his weekly meeting and several of his co-workers requested this recipe. It's delicious!!
Reviewed on Oct. 17, 2009 by AMWmomofsix
I just made this coffee cake this morning and it was so good I had to come review it right away! I will be making this one again!!!!
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