If you love coffee cake and tangy lemon flavors, you’re going to fall for this Lemon Curd Coffee Cake, made with my homemade lemon curd! It’s soft, tender, and topped with buttery, golden crumbs that add the perfect crunch to every bite.The bright lemon curd swirled through the cake gives it a little extra wow.I love serving it for breakfast, brunch, or a sweet snack with coffee or tea.

For another fruity coffee cake, check out my Blueberry Coffee Cake! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: For the cake, I used all-purpose flour.It gives a tender crumb while holding up to the lemon curd swirl.If you need a gluten-free version, you can try a gluten-free all-purpose blend, but the cake may be slightly denser.

The crumb topping also uses all-purpose flour for a buttery, sandy texture.Butter: I used unsalted butter for both the cake and crumb topping.If your butter is salted, simply reduce the added kosher salt slightly in the recipe.

For the crumb topping, cold butter is essential to create a crisp, sandy texture.Sugar: The cake uses granulated sugar for sweetness and structure, while the crumb topping combines granulated and light brown sugar for a touch of caramel flavor and added texture.Eggs: You will need two large eggs for the cake, at room temperature.

Room-temperature eggs mix more evenly and

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