Recently I’ve been getting tons of lemons in my CSA box, and I thought I’d try my hand at making lemon curd. I followed the recipe from Baking Bites, and it worked really well.
Then I figured, why not incorporate the lemon curd into a cake?
I found a recipe for lemon curd coffee in my The Taste of Home Cookbook, and modified it for what was in my pantry. It turned out quite well – the moist cake contrasted well with the crumble topping, and there was plenty of lemon flavor throughout.
I usually bring some of my baked goods to work to share, but cakes are usually a bit messy for office snacking – so I made another batch into coffee cupcakes instead.
I actually skipped the glaze on the loaf cake, but I decided to make it for the cupcakes – the cupcakes were a tad sweeter because of that. My favorite part about this recipe is how abundantly the lemon shines; I’m excited for more lemons coming in my CSA boxes!
Recipe for lemon curd can be found at Baking Bites.
P.S. I’m trying out a new recipe card plug-in. Let me know what you think! :)
- 1/4 cup all-purpose flour
- 1/8 cup sugar
- 1+1/2 tbsp cold butter
- 1/4 cup coconut flakes
- 1+1/8 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 6 tbsp cold butter
- 1/3 cup evaporated milk
- 1/2 cup sugar
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1 large egg
- 1/4 cup lemon curd (Recipe from Baking Bites)
- 1/4 cup powdered sugar
- 1/2 tsp water
- 1/2 tsp lemon juice
- 1. In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs, then stir in coconut. Set aside.
- 2. In a large bowl, combine the flour, salt, baking powder, and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the sugar, evaporated milk, lemon juice, lemon zest, and egg. Stir into crumb mixture.
- 3. Spread half of the batter into a greased 8-inch loaf pan. Sprinkle with half of the topping mixture, then spread the lemon curd. Carefully spoon the remaining batter over lemon curd, and sprinkle the remaining topping mixture on top.
- 4. Bake at 350F for 25 to 30 mins or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
- 5. Combine all the glaze ingredients and drizzle over warm coffee cake. Enjoy!