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Lemon Curd Coffee Cake

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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings


  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons cold butter
  • 1/2 cup sweetened shredded 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 zest
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup lemon curd
  • GLAZE:
  • 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, zest, 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.
Nutrition Facts
1 piece: 362 calories, 18g fat (11g saturated fat), 85mg cholesterol, 347mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 5g protein.
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Average Rating:
  • juliesyergler
    Feb 1, 2019

    I love lemon flavored baked goods, and this coffee cake is no exception. I agree that the batter is difficult to work with-more like a biscuit dough than a batter. When adding the second layer over the top of the lemon curd, I roll it out and then tranfer it to the pan. I also use double the lemon juice in the glaze. Finally, I make my own lemon curd instead of buying it.

  • alfoa
    Jun 7, 2015

    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.

  • KnitCatFit
    May 22, 2014

    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.

  • kb9sni
    May 25, 2013

    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.

  • flowernerenergize
    May 7, 2013

    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.

  • flowernerenergize
    May 6, 2013

    I agree with two posters 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.

  • pletan9kids
    Jun 10, 2011

    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.

  • Kathleen Rae
    Jan 21, 2011

    It was delicious, but hard to spread the batter in the pan. Would like to see a lighter version of this with less butter.

  • Stacey3978
    May 12, 2010

    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!!

  • AMWmomofsix
    Oct 17, 2009

    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!!!!