Recipe: Ricotta Lemon Curd Coffee Cake

Yes, there is a crumb top. I would say this is great to share but it's so good you won't want to.

Another recipe inspired by my Grandma, this lemon curd ricotta coffee cake is sure to be a hit.

One thing I remember my Grandma making often was coffee cake. Specifically, ricotta coffee cakes. Ricotta was a staple in my Grandparent’s home and was used for cooking and baking often. Consequently, I now keep a giant container of it on hand always.

Making scrambled eggs? Add ricotta. Making coffee cake? Add ricotta. Making pierogi? Add ricotta. This versatile and light cheese is perfect for everything.

This recipe was adapted from two recipes: Spruce Eats Coffee Cake and Borrowed Bites Coffee Cake.

Notes:

My Grandma always used a bundt cake pan for coffee cake. I couldn’t tell you why but I now use one as well. If you don’t have one feel free to use a normal cake pan instead.

Use cake flour, I promise it will come out better. It’s worth the extra trip to the store.

I personally used store-bought lemon curd in this recipe. It’s easy and quick. Just heat the jar lightly before spreading it to help make it more liquid. Pro-tip: save the jar and make some overnight lemony oats in it.

Let’s get into it!