- 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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"Did we all make the same recipe? I think it's too sweet, and has a little too much lemon curd. I can't taste the cake underneath (I used exactly a half cup of curd). Has nice texture, but I don't know if I should reduce the lemon curd for next time because I don't know if the cake tastes good or not.Not an easy recipe to make, for sure!Also lemon curd is found in almost every grocery store, but in different locations. I've found it by the jam, in the baking aisle, and in the international section."
"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."