Lemon Curd Coffee Cake

85 mins (prep 30, cooking 55)
15 ingredients
10-12 servings
We received a lot of lemon curd from a friend from church a couple of years ago. We couldn't use it fast enough, and not wanting it to spoil, I made a coffee cake from a recipe that I found from one of my tried and true country church cookbooks. The recipe says to use a springform pan, but I prefer to use a fluted baking dish.

Categories:  fruit , citrus , breads , <-4-hours , brunch , coffee-cakes , time-to-make , lemon ,
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Serving Size (46.05 g)
Servings 10
Amount per Serving
Calories 156.08 Calories from Fat 3.06
% Daily Value *
Total Fat 0.34g 5.26%
Saturated Fat 0.05g 2.7%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 180.01mg 75.0%
Total Carbohydrate 34.25g 114.18%
Dietary Fiber 0.93 g 37.36%
Sugars 8.01 g %
Protein 3.56g 71.16%
Vitamin A 0.81IU% Vitamin C 0.76mg%
Calcium 5.44mg% Iron 1.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold butter, flaked coconut, cold butter, vanilla yogurt, grated lemon peel, lemon curd, confectioners' sugar