Meyer Lemon Coffee Cake tucks luscious lemon curd between layers of lemon cake. Top with crumbs for a true coffee cake experience!
Happy National Coffee Cake Day!
Today Festive Foodies are sharing our favorite coffee cake recipes. Thank you Wendy from A Day in the Life on the Farm for hosting our event!
What, you don’t like coffee cake? You think it’s too dry?
Well, I have a treat for you! Meyer Lemon Coffee Cake will make you a convert.
I took my Mom’s coffee cake recipe and kicked it up a notch. First I added a little lemon extract to the batter. Loving the lemon even more.
Lemon curd is so rich and full flavored. I used regular lemons for this version but I know Meyer lemon makes it so…much…better!
Hmm I guess I will need to make another one as soon as Meyer Lemons are in stores here!
Start by spreading half the batter in the bottom of a greased and floured 8×8-inch pan. Dot with lemon curd and add the rest of the batter.
Sprinkle with crumbs and bake.
Enjoy it warm or cold. If you have any extra curd, try this recipe for Meyer Lemon Curd Puffs.
Ingredients
- 3/4 cup sugar
- 1/4 cup vegetable shortening
- 1 egg
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 teaspoon lemon extract
- 3/4 cup flour
- 1/2 cup brown sugar
- 3 tablespoons cold butter
- curd
- 1/2 cup fresh squeezed Meyer lemon juice
- 1 teaspoon fine Meyer lemon zest
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 5 tablespoons unsalted butter
Instructions
- Whisk together juice and sugar in a 2-quart saucepan. Whisk in zest and eggs.
- Cook over medium-low heat about 1 minute stirring constantly with a spatula. Scrape down sides often.
- Remove from heat. Stir in butter.
- Reduce heat to low and continue cooking, periodically removing from heat and stirring until curd begins to thicken and slight bubbles form.
- Pour finished curd in a bowl and cover the top with plastic wrap, pressing it against the curd so water doesn't form on top. Chill at least one hour.
- Blend together flour, brown sugar and butter into coarse crumbs. Set aside.
- Cream together sugar and shortening. Add egg.
- In a separate bowl, mix together flour and baking powder.
- In a separate container mix milk and lemon extract.
- Alternate adding flour and milk to creamed mixture.
- Assemble
- Spread half the batter in a greased and floured 8x8-inch pan. Dot with curd.
- Top with the remaining batter. Sprinkle with crumbs.
- Bake at 350 for about 45 minutes until inserted toothpick comes out clean.
Enjoy all these great takes on Coffee Cake from Festive Foodies!
- Blueberry Cheesecake Crescent Coffee Braid from Girl Abroad
- Blueberry Sour Cream Coffee Cake from Jolene’s Recipe Journal
- Busy Day Blueberry Ginger Coffee Cake from A Day in the Life on the Farm
- Butter Crumb Coffee Cake from Karen’s Kitchen Stories
- Buttermilk Coffee Cake with Jam from Sew You Think You Can Cook
- Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
- Cinnamon Nut Coffee Ring from Family Around the Table
- Coffee Cake Donuts from Hezzi-D’s Books and Cooks
- Cookie Butter Coffee Cake from Strawberry Blonde Kitchen
- Crumble Topped Nutty Coffee Cake from Culinary Adventures with Camilla
- Meyer Lemon Coffee Cake from Cindy’s Recipes and Writings
- Strawberry Rhubarb Coffee Cake from House of Nash Eats
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