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Lemon Coffee Cake is delicious, moist, sweet and tangy breakfast or snack cake, but also very satisfying dessert. Bursting with lemon flavor, this coffee cake is perfect spring and summer treat. You should definitely try my Blueberry Cheesecake Crumb Cake, too.
This tender and fluffy cake is super moist. It has a tart lemon curd layer in the center, cheesecake layer on top and irresistible, crunchy and buttery crumb topping!
As I said so many times before, I LOOOOOVE COFFEE CAEKES and CRUMB CAKES!!! They are perfect excuse to eat cake for breakfast. I’ve shared so many recipes so far: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake, Easy Cinnamon Coffee Cake, Pumpkin Coffee Cake and Cinnamon Apple Crumb Cake.
However, this Lemon Coffee Cake is perfect choice for refreshing summer breakfast, snack or dessert.
Tangy lemon curd and cream cheese layer make this simple coffee cake really special and so delicious.
Lemon Coffee Cake
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:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter-softened
- 1 cup sugar
- 1 teaspoon vanilla
- grated lemon zest from 1 lemon
- 2 eggs
- ¾ cup sour cream
- 1 cup lemon curd (store bought or homemade)
Cream Cheese Filling:
- 8 oz. cream cheese-softened
- 1 egg
- ½ teaspoon vanilla
- 4 Tablespoons sugar
Homemade Lemon Curd:
- ½ cup lemon juice
- 2 teaspoons lemon zest
- ½ cup sugar
- 2 eggs
- 5 Tablespoons unsalted butter
Instructions
Full Recipess>>Lemon Coffee Cake