Lemon Curd Coffee Cake Recipe
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 3 tablespoons cold butter
- 1/2 cup flaked coconut
- 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
- 1/2 cup confectioners' sugar
- 1 teaspoon water
- 1 teaspoon lemon juice
- 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.
Reviews for Lemon Curd Coffee Cake
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I made modifications to the recipe, based on comments from other reviewers. I added more moisture (used 2 whole eggs; added some skim milk until batter was thinner). I also added about 3T of sugar to the batter. I used a full cup of lemon curd from Trader Joe's. Instead of glaze as written, I sprinkled powdered sugar on top.
I am using this for a dessert for friends, as well as coffee cake for some ladies.
It is yummy--just don't think recipe as written is ideal.
Advice for cooks--use your own excellent judgment to modify the recipe to fit your tastes. Recipes are often just a guide.
I went looking for this recipe since I had some extra lemon curd needing to be used up. I've been making this cake since I found it in a Pillsbury Bake Off booklet in 1996. I change a few things though. First, my lemon curd recipe makes about two cups of curd rather than the 1/2 cup the recipe calls for. I also have a Bundt type insert for my springform pan which I use instead--really helps it cook more evenly. Dough is pretty plain, but extra curd and topping compensate. Quick warm up of a slice in the microwave helps with dryness.
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.
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.
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.