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Lemon Curd Coffee Cake Recipe

Lemon Curd Coffee Cake Recipe photo by Taste of Home

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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

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Lemon Curd Coffee Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 12 Servings

20 55 75

Ingredients

1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter
1/2 cup flaked coconut
BATTER:
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, cubed
2/3 cup vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1/2 cup lemon curd
GLAZE:
1/2 cup confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice

Directions

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.
For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).
Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake. Yield: 12 servings.

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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Reviews for Lemon Curd Coffee Cake

Lemon Curd Coffee Cake

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Reviewed on May. 07, 2013 by flowernerenergize

As a follow up to my previous rating....we kept the cake in an enclosed carrier for 2 days, and it is much better! It got moister and sweeter, and my boyfriend declared it "like Tastykake" (a great compliment in the Philadelphia area). So this cake is not a loss; just like a great wine improves with age.

Reviewed on May. 06, 2013 by flowernerenergize

I agree with two posters below...no sugar in the batter that was extremely stiff; it barely qualified as a batter. I struggled to get it into the pan. It smelled wonderful while baking but that's where the wonderful ended. The cake is heavy and dry and not sweet enough; the curd and topping and drizzle is not enough to save it. This cake took a lot of work and is not worth it.

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!!!!