Lemon Curd Coffee Cake
A moist lemon coffee cake featuring tangy lemon curd and a tender crumb, perfect for brunch or teatime, appealing to citrus lovers and those seeking a flavorful treat.
Ingredients
Instructions
- Heat sour cream until warm.
- Add warm water, sugar, grated lemon rind, and salt to the yeast mixture.
- Beat in 2 eggs and then add enough flour to make a soft dough.
- Turn out onto a floured board and knead for 6 to 7 minutes until smooth.
- Place dough in a lightly buttered bowl.
- Cover with plastic wrap and let rise until doubled in bulk, about 45 to 60 minutes.
- Punch down the dough and roll out.
- Spread lemon curd over the rolled dough and sprinkle with chopped walnuts if desired.
- Roll up the dough and place in a prepared baking pan.
- Brush with the beaten egg.
- Bake at the appropriate temperature until golden brown and cooked through.
Nutrition & Diet Analysis (per serving)
914
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).