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.
Tips & Substitutions
For best results, ensure the sour cream is warmed to activate the yeast effectively. If you don't have walnuts, pecans or almonds can be great substitutes. You can also experiment with different citrus zest, such as orange or lime, for a unique flavor twist. If the dough is too sticky, gradually add more flour until it reaches the right consistency.
Serving Suggestions
This coffee cake pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. You can serve it warm or at room temperature, perhaps with a dollop of whipped cream or a sprinkle of powdered sugar on top. For a delightful brunch spread, consider serving it alongside Mama'S Salad or other light dishes.
Storage & Reheating
Store leftover Lemon Curd Coffee Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to one week. To reheat, warm individual slices in the microwave for 15-20 seconds or in a toaster oven at low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Curd Coffee Cake contains roughly 917 calories, with 27g protein, 126g carbohydrates, and 37g fat. It is an excellent source of protein (55% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 723mg per serving (31% of the Daily Value).
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).
Frequently Asked Questions
Can I make this coffee cake in advance?
Yes, you can prepare the dough the night before and let it rise in the refrigerator. In the morning, simply roll it out, add the lemon curd, and bake as directed. This allows the flavors to meld beautifully and saves time on the day you plan to serve it.
What can I use if I don't have lemon curd?
If you don't have lemon curd, you can make a quick alternative by mixing together cream cheese with a bit of lemon juice and sugar to taste, or use store-bought lemon pie filling as a substitute. Both options will provide a lovely citrus flavor.
Can I freeze the coffee cake?
Yes, you can freeze the Lemon Curd Coffee Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw overnight in the refrigerator and warm it slightly before serving.
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).