Coffee cake with lemon curd

Lemon Coffee Cake

There is nothing sweeter than a New Year, filled with hope and wonderful new ideas. After a month away from blogging, baking and food shoots, I am excited at the prospect of sharing some amazing new food ideas that I have picked up during my travels to London and the USA.  This year I am planning on travelling as little as possible after spending four months away from home last year.  There are no fancy new year’s resolutions for me this year, its going to be all about month long goals, which I think I can realistically achieve.

Lemon curd coffee cake

My first baking project for the year is this beautiful Lemon Coffee cake, which is going to blow your mind – its tart yet slightly sweet at the same time, with a heavenly layer of lemon curd inside and topped with a crunchy struesel .  Although baking when you are jet lagged, sleep deprived, and generally feeling like hell, is probably not the best idea, this cake turned out perfectly both times.

Shades of cinnamon lemon curd

Lemon curd shades of cinnamon

For the full Lemon Curd recipe click here.

The name coffee cake is derived from the german Kaffeekuchen, or sweet cakes or breads served during the daily coffee break.  This one is made with both olive oil and butter and the layer of lemon curd is spread through the cake before baking.  A word of advice though,  keep the lemon curd away from the edges of the pan, as it spreads down the side, and will make the edge of your cake darker than you would want .

Shades of cinnamon lemon coffee cake

I used my beautiful new  Pro Citrus Zester & Cheese grater from Deiss Kitchenware to zest my lemons. It works like a charm and zests so beautifully.

Lemon coffee cake sliced

This recipe is adapted from Bake from Scratch Magazine.

5 from 1 vote
Coffee cake with lemon curd
Lemon Coffee Cake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8
Author: Adapted from Bake from Scratch
  • For the Cake:
  • 2 large eggs
  • 100 g sugar
  • 75 g extra virgin oliv oil
  • 57 g butter , melted
  • 1 1/2 teasp lemon zest
  • 1 tablespoon + 1 teasp fresh lemon juice
  • 156 g all purpose flour
  • 1 teasp (5g) baking powder
  • 2 Tablespoons sour cream
  • 1/4 cup prepared lemon curd ( recipe in my link above)
  • For the Streusel
  • 100 g all purpose flour
  • 3 Tablespoons (40g) firmly packed light brown sugar
  • 1 1/2 Tablespoons (18g) white sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 4 Tablespoons butter , melted
  1. Preheat the oven to 180ºC (350ºF).
  2. Spray an 8 inch round (20cm) or smaller cake pan with baking spray and sprinkle with flour. You could use a small loaf dish if preferred.
  3. FOR THE STREUSEL - in a medium bowl whisk together the flou,r sugars, salt, lemon zest and juice. Drizzle with melted butter and stir until combined. Crumble this with your fingers until you have the consistency you like. (It is quite a wet mix)

  4. FOR THE CAKE - Place eggs, sugar and oil in a bowl of a stand mixer with the paddle attachment or use hand mixer if preferred. Mix on medium high speed until thick and pale yellow. This should take about 5 or 6 minutes. Stir in melted butter, lemon zest and juice and mix until combined. Add sifted flour mixture to the butter mixture beating until just combined. Stir in the sour cream.

  5. Pour 3/4 of the cake batter into the prepared pan and then spread the prepared lemon curd over. Do not let the lemon curd touch the sides of the pan as it will burn during baking. Top with the remaining batter and smooth the top. Sprinkle with the streusel.
  6. Bake until a skewer inserted in the centre comes out clean. 30-35 minutes depending on how hot your oven is.
  7. Cool slightly before turning out onto a wire rack.
  8. Dust with icing sugar




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  • Reply Stephanie January 17, 2017 at 12:21 PM

    It is so good to see you back Ev. I am really looking forward to seeing all your delicious recipes this year

  • Reply brenda January 17, 2017 at 12:24 PM

    I adore coffee cakes . Thank you for sharing this lovely recipe. I am going to buy the lemon curd as I have a great organic shop nearby with wonderful curd

  • Reply kelly January 17, 2017 at 9:24 PM

    this looks divine. Can’t wait to try it!

    • Reply Shades of Cinnamon January 17, 2017 at 9:54 PM

      Its nearly as good as the delicious one you made me the other day Kel. I’ll always remember that smell as I walked into the house. Miss you all so much. xxx

  • Reply ratna January 18, 2017 at 4:33 AM

    Lovely cake Ev. Waiting to see your lovely creations this year. Hope you had lot of fun travelling.

    • Reply Shades of Cinnamon January 18, 2017 at 5:22 AM

      Thank you Ratna I had a fabulous time, but back to the swing of things at home already. I can see you have been working hard over the holidays – I love your blog’s new look. xxx

  • Reply Eric January 18, 2017 at 6:44 AM

    This is a Delicious Summer Cake with a Good Cup of Tea or Coffee.
    Perfect Ev .

  • Reply Sugar et al. January 25, 2017 at 3:12 PM

    Such pretty pictures and the cake is so lovely! A perfect start to the New Year:-)

    • Reply Shades of Cinnamon January 25, 2017 at 4:42 PM

      Thank you dear Sonali – I am so looking forward to seeing all your beautiful creations this year.

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