Lemon Curd Cake with Streusel and Coffee Glaze

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 660, total fat 29 G., saturated fats 18 G., proteins 7 G., carbohydrates 94 G., fiber 1 G., cholesterol 132 mg, sodium 334 mg, sugar 60 G.

A delicious layer of lemon curd awaits in the center of this soft pie. The top is topped with a crisp cinnamon streusel and drizzled with a light lemon glaze. Lovers of the combination of spice and citrus will be delighted by this flavor and aroma. A perfect treat with tea or coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

3/4 cup premium flour
2/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
A pinch of fine salt
5 tablespoons unsalted butter, room temperature

Pie

110g unsalted butter, room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
2/3 cup lemon curd

Glaze

3/4 cup powdered sugar
1 tbsp lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cinnamon, streusel, lemon cream, eggs, sour cream

Cooking the dish according to the recipe:

In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Form small to medium-sized clumps with your fingers.
Preheat oven to 175°C. Grease a 20cm square baking pan with butter.

Pie:

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix just until all ingredients are incorporated.
Spoon half the batter (it will be very thick) into the prepared pan and smooth the surface with a spatula. Add the lemon curd and gently spread it over the batter with a spatula. Top with the remaining batter and smooth the surface. Sprinkle with streusel.
Bake until the crust is deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then invert the cake onto a plate; invert it back onto a wire rack to cool completely.

Glaze:

When the cake has cooled completely, mix the powdered sugar with lemon juice until you have a smooth glaze. Drizzle the glaze over the cake and let it set.