GLAZED LEMON CURD-FILLED COFFEE CAKE
A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
LEMON CURD COFFEE CAKE
I tried this recipe for my son's birthday years ago and fell in love with the tart lemon filling. The powdered sugar glaze and coconut in the topping make it a pretty addition to a brunch or afternoon get-together. -Anne Wickman, Endicott, New York
Provided by Taste of Home
Time 1h15m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside., For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, zest, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff)., Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture., Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON COFFEE CAKE
Lemon Coffee Cake is a delicious, moist, and sweet breakfast or snack cake, and also a very easy dessert recipe. Bursting with tangy lemon flavor, this coffee cake is the perfect treat to enjoy this spring or summer!
Provided by Vera Z.
Categories Dessert
Time 1h40m
Number Of Ingredients 24
Steps:
- To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
- Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
- First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
- To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
- Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
- Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
- Spoon the remaining batter on top.
- Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
- Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
- Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
- Dust with powdered sugar before serving if desired.
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
LEMON LOVER'S COFFEE CAKE
Say good morning with a scrumptious warm coffee cake that's loaded with lemon.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat granulated sugar, butter, lemon peel, baking powder, vanilla and eggs with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally (mixture will look curdled). Stir in flour. Spread in pan. Spoon lemon curd by rounded measuring teaspoonfuls about 3/4 inch apart onto batter.
- Bake 23 to 26 minutes or until golden brown. Cool 15 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle.
- Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 28 g, TransFat 0 g
EASY LEMON CURD POUND CAKE
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Provided by buttons
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
- Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
- Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
- Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g
LEMON CURD COFFEE CAKE
We received a lot of lemon curd from a friend from church a couple of years ago. We couldn't use it fast enough, and not wanting it to spoil, I made a coffee cake from a recipe that I found from one of my tried and true country church cookbooks. The recipe says to use a springform pan, but I prefer to use a fluted baking dish.
Provided by Recipe Junkie
Categories Breads
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Coconut Mixture:.
- In bowl combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in coconut.
- Set aside.
- For Batter:.
- Combine flour, salt, baking powder and baking soda in bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the yogurt, lemon juice, peel, egg and yolk.
- Stir into batter mixture just until moistened. (Batter will be stiff.).
- Spread 2 c batter in a greased 9 inch fluted baking dish.
- Sprinkle with 3/4 c coconut mixture.
- Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2" of edge. Carefully spoon remaining batter over lemon curd.
- Sprinkle with remaining coconut mixture.
- Place pan on baking sheet.
- Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes.
- Combine the glazed ingredients.
- Drizzle over warm cake.
LUSCIOUS LEMON COFFEE CAKE
The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Nutrition Facts :
More about "lemon curd coffee cake food"
LEMON CURD COFFEE CAKE - BORROWED BITES
From borrowedbites.com
4.7/5 (26)Total Time 1 hr 15 minsCategory BreakfastCalories 561 per serving
- Combine dry ingredients in a mixing bowl. Using either a stand mixer or by hand cut butter into the flour until it looks evenly distributed about the size of peas.
- Spread filling out to the edges of the batter. If using store-bought curd, warm slightly to make it spread easily.
LEMON CURD COFFEE CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
LEMON CURD COFFEE CRUMB CAKE FOR #SUNDAYSUPPER
From wallflourgirl.com
LEMON CRUMB CAKE RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
LEMON CURD COFFEE CAKE | COFFEE CAKE, LEMON RECIPES, BREAKFAST …
From pinterest.com
10K pins
LUSCIOUS LEMON COFFEE CAKE RECIPE - FOOD.COM
From food.com
RECIPES FOR LEMON CURD COFFEE CAKE - COOKTIME24.COM
From cooktime24.com
LEMON CURD COFFEE CAKE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
LEMON CRUMB COFFEE CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON CREAM CHEESE COFFEE CAKE - I AM BAKER
From iambaker.net
LEMON CURD AND CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON CREAM CHEESE COFFEE CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
LEMON CURD COFFEE CAKE | COFFEE CAKE, BREAKFAST SWEETS, LEMON …
From pinterest.ca
LEMON CURD COFFEE CAKE - BORROWED BITES
From pinterest.ca
THE BEST LEMON CURD LOAF CAKE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
LEMON CAKE RECIPE WITH LEMON CURD | OLIVEMAGAZINE
From olivemagazine.com
LEMON CURD COFFEE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON STREUSEL COFFEECAKE | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON CURD CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LEMON COFFEE CAKE - CELEBRATING SWEETS
From celebratingsweets.com
LEMON-ROSEMARY COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON CURD COFFEE CAKE ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
2 EASY METHODS TO MAKE ZESTY LEMON CURD ⋆ FARMHOUSE-BC
From farmhouse-bc.com
LEMON CRUMB COFFEE CAKE | BAKED BY RACHEL
From bakedbyrachel.com
LEMON CURD POKE CAKE: LEMON CURD, POKE CAKE, CAKE MIX
From amandascookin.com
LEMON CURD COFFEE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON CURD COFFEE CAKE ON TRIVET RECIPES
From trivet.recipes
IRRESISTIBLE LEMON MUG CAKE (WITH LEMON CURD!) - BEEYONDCEREAL
From beeyondcereal.com
LEMON CURD & ALMOND COFFEE CAKE (GF) – SUGARY & BUTTERY
From sugaryandbuttery.com
LEMON CURD COFFEE CAKE RECIPE | RECIPELAND
From recipeland.com
LEMON COFFEE CAKE - COOKING DURING STOLEN MOMENTS
From cookingduringstolenmoments.com
LEMON CURD LOAF CAKE - EFFORTLESS FOODIE
From effortlessfoodie.com
LEMON CURD COFFEE CAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
LEMON COFFEE CAKE | TRULOVEBAKES
From trulovebakes.com
LEMON BLUEBERRY COFFEE CAKE RECIPE | GOOD LIFE EATS
From goodlifeeats.com
LEMON CURD CAKE - THE BAKING EXPLORER
From thebakingexplorer.com
LEMON CURD COFFEE CAKE | COFFEE CAKE, LEMON RECIPES, BREAKFAST …
From pinterest.ca
LEMON CURD CRUMB CAKE - BAKING BITES
From bakingbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love