Lemon Coffee Cake

I stole this recipe for Lemon Coffee Cake from omgchocolatedesserts.com. This cake is layered and topped with a crumb topping. Half of the cake batter is poured into a pan, and then lemon curd is spread on top before adding the second half of the batter. Next a mixture of cream cheese, vanilla, sugar and an egg is spread over the batter. A crumb topping made with flour, sugar, brown sugar and melted butter is sprinkled on top before baking. Once baked the coffee cake is topped with powdered sugar. This delicious coffee cake is perfect for any breakfast or brunch.

The ingredients for this recipe are: ⅔ cup AP flour, dash of salt, 3 tbsp brown sugar, 5 tbsp granulated sugar, 4 tbsp butter, 1 ½ cups AP flour, 1 tsp baking powder, ¼ tsp salt, 6 tbsp butter, 1 cup sugar, 1 tsp vanilla, grated lemon zest from 1 lemon, 2 eggs, ¾ cup sour cream, 1 cup lemon curd, 8 oz cream cheese, 1 egg, ½ tsp vanilla, 4 tbsp sugar

Make the crumb topping: in a bowl stir together the flour, sugar, brown sugar and salt.

Then add the melted butter and stir with a fork until pea size crumbs form. Set in the fridge until ready to use.

Next make the cake: beat softened butter for a minute, then add the sugar and beat until creamy. Add lemon zest, vanilla and eggs and mix to combine.

Then add the sour cream and mix well, then mix in the flour, baking powder and salt. Spread half of the batter in 8x8x2 square baking pan lined with parchment paper and sprayed with non-stick spray.

Spread 1 cup of lemon curd over the batter, but don’t go all the way to the edges. Spoon remaining batter on top. Then beat cream cheese, vanilla, sugar and egg until smooth. Spread cream cheese mixture over the batter.

Sprinkle with the prepared crumb topping.

Bake at 350 F for 45-55 minutes or until the center is set. If starts to brown too much, tent top with foil.

Cool for 30 minutes in pan, then pull the paper and lift the cake and transfer to a rack to cool completely. Dust with powdered sugar before serving.

If you liked this recipe for Lemon Coffee Cake you can try other coffee cake recipes like Easy Polish Cream Cheese Coffee Cake, Red, White & Blue Coffee Cake, Impossibly Easy Banana Bread Coffee Cake or Buttermilk Coffee Cake.

Lemon Coffee Cake

This cake is layered and topped with a crumb topping. Half of the cake batter is poured into a pan, and then lemon curd is spread on top before adding the second half of the batter. Next a mixture of cream cheese, vanilla, sugar and an egg is spread over the batter. A crumb topping made with flour, sugar, brown sugar and melted butter is sprinkled on top before baking. Once baked the coffee cake is topped with powdered sugar.
Course Breakfast, Brunch
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Servings 16 people

Ingredients

Crumb topping:

  • cup AP flour
  • Dash of salt
  • 3 tbsp brown sugar
  • 5 tbsp granulated sugar
  • 4 tbsp butter melted, slightly cooled

Cake:

  • 1 ½ cups AP flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp butter softened
  • 1 cup sugar
  • 1 tsp vanilla
  • Grated lemon zest from 1 lemon
  • 2 eggs
  • ¾ cup sour cream
  • 1 cup lemon curd

Cream cheese filling:

  • 8 oz cream cheese, softened
  • 1 egg
  • ½ tsp vanilla
  • 4 tbsp sugar

Instructions

  1. Preheat oven to 350 F. Line 8x8x2 square baking pan with parchment paper, leaving an overhang on the sides, spray with non-stick spray and set aside.
  2. Make the crumb topping: in a bowl stir together the flour, sugar, brown sugar and salt. Then add the melted butter and stir with a fork until pea size crumbs form. Set in the fridge until ready to use.
  3. Make the cake: beat softened butter for a minute, then add the sugar and beat until creamy. Add lemon zest, vanilla and eggs and mix to combine.
  4. Add the sour cream and mix well, then mix in the flour, baking powder and salt. Spread half of the batter in prepared pan.
  5. Spread 1 cup of lemon curd over the batter, but don’t go all the way to the edges (or it will burn during cooking).
  6. Spoon remaining batter on top.
  7. Beat cream cheese, vanilla, sugar and egg until smooth. Spread cream cheese mixture over the batter.
  8. Sprinkle with the crumb topping and bake for 45-55 minutes or until the center is set. If starts to brown too much, tent top with foil.
  9. Cool for 30 minutes in pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
  10. Dust with powdered sugar before serving.