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Lemon Coffee Cake

A delightful coffee cake with a buttery crumb topping, a tangy cream cheese filling, and a swirl of bright lemon curd, perfect for any occasion.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crumb Topping
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • a pinch salt
  • 6 tablespoons unsalted butter, melted
For the Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup lemon curd, store-bought or homemade
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
For Homemade Lemon Curd (optional)
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter

Method
 

Make the Lemon Curd First (If Going Homemade)
  1. Melt the butter gently in a small saucepan over low heat, then whisk in the sugar, lemon juice, and lemon zest until smooth.
  2. Crack in the eggs and whisk vigorously. Return the saucepan to medium-low heat and stir constantly for about 5 to 6 minutes until thickened.
  3. Pour the finished curd into a bowl and let it cool to room temperature.
Preheat and Prep Your Pan
  1. Preheat your oven to 350°F and line a 9x9-inch pan with parchment paper, spraying it lightly with nonstick spray.
Build the Crumb Topping
  1. Whisk together the flour, granulated sugar, brown sugar, and salt in a small bowl.
  2. Pour in the melted butter and stir until it clumps into small pieces.
  3. Chill the crumb mixture in the fridge.
Mix the Cake Batter
  1. Beat the softened butter until pale and creamy, then add the sugar and beat until light and fluffy.
  2. Mix in lemon zest, vanilla, and eggs one at a time, then add sour cream and beat until smooth.
  3. Gently fold in flour, baking powder, and salt until just mixed.
Layer the Cake, Curd, and Filling
  1. Spread half the cake batter in the prepared pan.
  2. Spoon the lemon curd over it, avoiding edges.
  3. Spread the remaining cake batter on top.
  4. Beat cream cheese, egg, vanilla, and sugar together until smooth, then spread over the top.
Top with Crumbs and Bake
  1. Sprinkle crumb topping over the entire surface.
  2. Bake for 45 to 55 minutes until a toothpick comes out mostly clean.
Cool, Slice, and Serve
  1. Let the cake cool in the pan for 30 minutes, then lift out using parchment and cool completely before slicing.
  2. Dust with powdered sugar before serving and slice into nine squares.

Notes

Bring butter, eggs, and cream cheese to room temperature before starting for best results. Homemade lemon curd adds flavor but store-bought works too. Chill the crumb topping for better texture when baking.