Lemon Curd Coffee Cake

Lemon Curd Coffee Cake

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  • 1 Tbsp
    active dry yeast
  • 1/4 c
    warm water
  • 1/3 c
  • 1/2 c
    sour cream
  • 1/2 tsp
    grated lemon rind
  • 1/4 tsp
  • 2
  • 3/4 c
    white flour
  • 1/3 c
    butter, softened
  • 1
  • 3/4 c
    ready made lemon curd
  • ·
    chopped walnuts

How to Make Lemon Curd Coffee Cake


  1. Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved.
  2. Add the sugar and mix well.
  3. Heat the sour cream until warm and to the yeast mixture along with the lemon rind and salt.
  4. Beat in the first measure of eggs.
  5. Add enough of the flour to make a soft dough.
  6. Beat the butter into the dough.
  7. Turn the dough onto a floured board and knead until smooth (6-7 minutes).
  8. Place the dough in a lightly buttered bowl.
  9. Cover tightly with plastic wrap.
  10. Let rise until doubled in bulk (45-60 minutes).
  11. Punch down.
  12. Roll out on a floured board to form an 18" x 12" rectangle.
  13. Spread the lemon curd on the dough, leaving a 3/4" border on all sides.
  14. Carefully roll up the dough. Slice into 3 1/2" thick slices.
  15. Place the rolls in a well greased (8") pie pan in a circle.
  16. Let rise for about 30 minutes.
  17. Preheat oven to 360.
  18. Lightly beat the second measure of egg.
  19. Brush the cake with the beaten egg.
  20. Sprinkle with nuts.
  21. Bake for about 30 minutes.

Printable Recipe Card

About Lemon Curd Coffee Cake

Course/Dish: Other Breakfast Cakes
Other Tag: Quick & Easy

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