A while ago my mother got a lemon coffee cake from the Shop Rite that was AWESOME. When she realized that we had some lemon curd in the fridge, she asked me to try and recreate the delicious breakfast treat.
This recipe from Martha Stewart seemed to me the best choice, although I did make some small changes. I followed the streusel recipe, glaze, and basic cake mix almost exactly. The only real difference was that instead of the layer of Meyer's lemons, I spread a layer of the lemon curd. I also supplemented the lemon rind with some fresh lemon juice in the cake batter because I only had one lemon, and used whole wheat flour instead of white.
The cake ended up giving me quite a bit of trouble when it actually came to baking. It refused to cook all the way through. I think it might have been because of the layer of lemon curd I put in. Perhaps it seeped into the batter and kept it moist and uncooked. I ended up taking it out of the oven before it was done and putting the glaze on top before I realized it needed to be cooked more.
The cake ended up extremely dense. Additionally, I thought the lemon flavor was overpowering. The cake from Shop Rite had a perfect hint of lemon, but with this it was too strong for my tastes. My dad ended up eating most of it and seemed to enjoy it, but I was rather disappointed. I think this is definitely a cake that needs to be thinner, at the very least.