Lemon Coffee Cake

Another favorite cooking blog, OMG Chocolate Desserts is a wonderful cooking blog. Click on the link to see some fantastic photos and a video of the recipe. 

Print

Crumb Topping

2/3 cup all-purpose flour

dash salt

3 tbsp light brown sugar

5 tbsp granulated sugar

4 tbsp butter, melted and slightly cooled

Cake

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp butter, softened to room temperature

1 cup sugar

1 tsp vanilla extract

grated zest of 1 lemon

2 eggs

3/4 cup sour cream

1 cup lemon curd, store bought or homemade (see recipe below for a homemade version)

Cream Cheese Filling

8 oz cream cheese, softened to room temperature

1 egg

1/2 tsp vanilla extract

4 tbsp granulated sugar

Homemade Lemon Curd

1/2 cup lemon juice

2 tsp lemon zest

1/2 cup sugar

2 eggs

5 tbsp butter

1) To make the homemade lemon curd, in a saucepan, melt the butter. Remove from heat and add the sugar, lemon juice and lemon zest, whisking to combine. Add the eggs and whisk well. Place over  medium heat and cook for 5-6 minutes until all the sugar is dissolved and mixture is thick enough to hold the marks from a whisk. Cool completely.

2) Preheat oven to 350 degrees. Line an 8x8x2 or 9x9" square baking pan with parchment paper leaving an overhang on the sides. Spray with non-stick cooking spray and set aside. 

3) Make the crumb topping by combining the flour, sugar, brown sugar, and salt. Add the melted butter and stir with a fork until pea-sized crumbs form. Set in the refrigerator until ready to use.

4) Make the cake by beating the softened butter for one minute, then add the sugar and beat until creamy. Add the lemon zest, vanilla extract, and eggs and beat until combined. 

5) Add the sour cream and mix well. Beat in the flour, baking powder and salt. Spread half of the mixture in the prepared pan. 

6) Spread 1 cup of the lemon curd over the batter, but do not spread all the way to the edges, or else it will burn during baking.

7) Spoon over the remaining batter on top of the lemon curd.

8) Beat the cream cheese, vanilla extract, sugar and egg until smooth, Spread the cream cheese mixture over the batter.

9) Sprinkle the crumb topping on top and bake at 350 degrees for 45-55 minutes or until the center has set, If it browns too much, tent the top with aluminum foil.

10) Cool for 30 minutes in the pan, then pull the paper and lift the cake out of the pan and cool thoroughly on a wire rack.

11) Dust with powdered sugar before serving.