If you love coffee cake and tangy lemon flavors, you’re going to fall for this Lemon Curd Coffee Cake, made with my homemade lemon curd! It’s soft, tender, and topped with buttery, golden crumbs that add the perfect crunch to every bite. The bright lemon curd swirled through the cake gives it a little extra wow. I love serving it for breakfast, brunch, or a sweet snack with coffee or tea. For another fruity coffee cake, check out my Blueberry Coffee Cake!

Ingredients & Substitutions

Flour: For the cake, I used all-purpose flour. It gives a tender crumb while holding up to the lemon curd swirl. If you need a gluten-free version, you can try a gluten-free all-purpose blend, but the cake may be slightly denser. The crumb topping also uses all-purpose flour for a buttery, sandy texture.
Butter: I used unsalted butter for both the cake and crumb topping. If your butter is salted, simply reduce the added kosher salt slightly in the recipe. For the crumb topping, cold butter is essential to create a crisp, sandy texture.
Sugar: The cake uses granulated sugar for sweetness and structure, while the crumb topping combines granulated and light brown sugar for a touch of caramel flavor and added texture.
Eggs: You will need two large eggs for the cake, at room temperature. Room-temperature eggs mix more evenly and help the cake rise properly.
Lemon Zest & Juice: I used fresh lemon zest in both the cake and crumb topping, and freshly squeezed lemon juice in the cake batter for bright, tangy flavor. Bottled lemon juice works in a pinch, but it won’t give quite the same fresh taste. You also need lemon juice for the glaze, if making.
Sour Cream: I used room-temperature sour cream in the cake to keep it moist and tender. Greek yogurt is a good substitute, though it may slightly change the flavor.
Milk: Whole milk adds richness to the batter. If you only have 2% milk, that works fine as well.
Lemon Curd: I used my homemade lemon curd for the swirl. Store-bought lemon curd can be used, but make sure it is chilled so it doesn’t sink into the cake.
Crumb Topping: The topping is made with flour, granulated sugar, light brown sugar, kosher salt, lemon zest, and cold butter. The combination creates a crisp, buttery crumb that contrasts perfectly with the soft cake and tangy curd.
Glaze (Optional): I whisked together confectioners’ sugar and fresh lemon juice for a simple glaze. You can adjust the lemon juice to make the glaze thinner or thicker, depending on your preference. The cake is delicious even without the glaze.

FAQs

Can I use store-bought lemon curd?

Yes! I used my homemade lemon curd, but store-bought works well too. Just make sure it’s chilled so it swirls nicely into the batter without sinking to the bottom.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it at room temperature, lightly covered, for up to 2 days. Just add the glaze right before serving for the freshest look and flavor.

Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and then in foil, or place it in an airtight container. It freezes well for up to 2 months. Thaw at room temperature before glazing (if adding a glaze) and serving.

Does the cake taste very lemony?

It has a bright, tangy lemon flavor without being overpowering. The homemade lemon curd gives a fresh, zesty punch, and the crumbs add a buttery balance that complements the citrus.

Serving Ideas

Serve a slice slightly warm with a cup of coffee or tea for a bright, comforting treat.
Top with a dollop of whipped cream or a scoop of vanilla ice cream (or another one of my easy no-churn ice cream recipes) for a simple dessert that feels extra special.
Cut into smaller squares for brunch, potlucks, or a snack platter; perfect for sharing with friends and family.
Pair with fresh berries or a light fruit salad for a refreshing breakfast or brunch option.

How to Store Lemon Curd Coffee Cake

Room Temperature: The cake can sit at room temperature for a few hours, but because of the lemon curd, it’s best to refrigerate it if you’re storing it longer.

Refrigerator: Store the cake in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.

Freezing: Wrap the cooled cake tightly in plastic wrap, then in foil, or place it in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before serving, then let it come to room temperature. Glaze can be added after thawing.