Description
This Lemon Coffee Cake is a delightful layered dessert featuring a moist lemon-flavored cake, tangy lemon curd, and a creamy cream cheese topping. Finished with a crunchy buttery crumb topping, this cake offers a perfect balance of sweet and tart flavors, ideal for breakfast, brunch, or an afternoon treat.
Ingredients
Crumb Topping
- 2/3 cup all-purpose flour
- Dash of salt
- 3 Tablespoons light brown sugar
- 5 Tablespoons sugar
- 4 Tablespoons unsalted butter, melted and slightly cooled
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- Grated zest from 1 lemon
- 2 eggs
- ¾ cup sour cream
Lemon Curd
- ½ cup lemon juice
- 2 teaspoons lemon zest
- ½ cup sugar
- 2 eggs
- 5 Tablespoons unsalted butter
Cream Cheese Topping
- 8 oz cream cheese, softened
- 1 egg
- ½ teaspoon vanilla extract
- 4 Tablespoons sugar
Instructions
- Make the Lemon Curd: In a saucepan, melt the butter over low heat. Remove from heat and whisk in sugar, lemon juice, and lemon zest until combined. Add eggs and whisk again. Return to medium heat and cook for 5-6 minutes, stirring constantly, until the mixture thickens and sugar dissolves. Remove from heat and cool completely.
- Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8x8x2-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal, and spray with non-stick spray. Set aside.
- Make the Crumb Topping: In a bowl, combine flour, sugar, brown sugar, and salt. Add melted butter and stir with a fork until pea-sized crumbs form. Chill in the fridge until ready to use.
- Prepare the Cake Batter: Beat softened butter in a large bowl for about one minute until creamy. Gradually add sugar and continue beating until light and fluffy. Mix in lemon zest, vanilla extract, and eggs until combined.
- Add Sour Cream and Dry Ingredients: Stir sour cream into the wet mixture until smooth. In a separate bowl, whisk together flour, baking powder, and salt, then gradually fold into the batter until just combined.
- Layer the Cake: Spread half of the batter evenly into the prepared pan. Carefully spoon lemon curd over the batter, avoiding the edges to prevent burning. Spoon the remaining batter over the lemon curd layer, smoothing it out.
- Make the Cream Cheese Topping: Beat cream cheese, vanilla extract, sugar, and egg together until smooth and creamy. Spread evenly over the top layer of batter.
- Top with Crumbs and Bake: Sprinkle the chilled crumb topping evenly over the cake. Bake for 45 to 55 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too quickly, tent with aluminum foil.
- Cool and Serve: Let the cake cool for 30 minutes in the pan. Using the parchment paper overhang, lift the cake out and transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- Make sure to avoid spreading the lemon curd all the way to the edges to prevent burning during baking.
- Use room temperature ingredients for better mixing and texture.
- If the crumb topping starts to brown too quickly during baking, cover the cake loosely with aluminum foil to prevent burning.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Serve at room temperature.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Homemade lemon curd can be prepared in advance and refrigerated.
