Lemon coffee cake Recipe brings a burst of sunshine to the table, balancing bright citrus flavors with a tender, moist texture that feels like a warm embrace.
Creating this lemon coffee cake recipe sparks a sense of calm and satisfaction, each step unfolding naturally as ingredients blend into something special.
The zest and juice of lemon awaken the senses, adding a refreshing twist that lifts the spirit. Preparing this cake connects me to a moment of creativity and care, turning everyday ingredients into a comforting delight.
Now, the process begins to craft a lemon coffee cake recipe that invites both enjoyment and a touch of joy.
Why This Recipe Is A Must-Try?
This lemon coffee cake recipe stands out because it perfectly balances bright, fresh lemon flavors with a rich, moist texture that feels comforting yet vibrant.
The crumb topping adds a delightful crunch, creating a satisfying contrast to the soft cake beneath. Each ingredient plays a crucial role, from the tangy sour cream that keeps the cake tender to the zesty lemon that adds a refreshing lift.
Lemon coffee cake recipe a treat that feels both familiar and unique, making it ideal for breakfast, dessert, or any moment that calls for something special.
The simple steps and reliable results turn this lemon coffee cake recipe into a rewarding experience worth repeating.
How To Prepare Lemon Coffee Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert / Breakfast
Difficulty: Easy to Medium
Cuisine: American
Calories: Approximately 300 per serving (based on 8 servings)
Yield: 8 servings
Kitchen Utensils
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or grater
- 9-inch round or square baking pan
- Spatula
- Cooling rack
- Small bowl for icing
Ingredients
For the Crumb Topping:
- ¼ cup unsalted butter, cold and cubed
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon lemon zest
For the Lemon Cake:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup (60 ml) milk (2% or whole, room temperature)
- ¾ cup sour cream
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Icing:
- ⅔ cup powdered sugar
- 2 drops almond extract
- 2 tablespoons freshly squeezed lemon juice
How To Make Lemon Coffee Cake Recipe
1. Prepare the crumb topping by blending cold butter cubes with flour, sugar, and lemon zest until the mixture forms coarse crumbs. Set aside in the fridge to keep chilled.
2. Cream softened butter and sugar in a large bowl until light and fluffy, then beat in the eggs one at a time, ensuring each is fully incorporated.
3. Combine dry ingredients flour, salt, baking powder, and baking soda—in a separate bowl, mixing well to evenly distribute the leavening agents.
4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to keep the batter tender.
5. Fold in sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth and fragrant, careful not to over mix.
6. Transfer the batter to a greased baking pan, spreading it evenly. Sprinkle the chilled crumb topping generously over the surface.
7. Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden.
8. Mix the icing ingredients until smooth, then drizzle over the cooled cake for a tangy, sweet finish that complements the lemon flavor perfectly.
Nutrition Facts Lemon Coffee Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 16g |
| Saturated Fat | 9g |
| Sugar | 22g |
| Fiber | 1g |
| Sodium | 170mg |
My Tips Tips For Success
1. Keep the butter cold when preparing the crumb topping to create a crisp, buttery texture that contrasts perfectly with the soft cake.
2. Use fresh lemon zest and juice to brighten both the cake and crumb topping, enhancing the overall flavor.
3. Fold the sour cream and wet ingredients gently into the dry mix to maintain a tender, moist crumb.
4. Allow the cake to cool fully before drizzling the icing, so the glaze sets nicely without melting into the crumb.
5. Sprinkle the crumb topping evenly and generously over the batter for a delightful crunchy layer that complements the smooth icing.
How To Serve The Lemon Coffee Cake
Serve the lemon coffee cake recipe on a pretty platter, slicing it into generous pieces that showcase the crumb topping and glossy icing.
Garnish each slice with a light dusting of powdered sugar and a few fresh lemon zest curls for a pop of color and extra zing.
Adding a sprig of fresh mint or edible flowers brings a delicate, elegant touch. For a cozy pairing, offer alongside a steaming cup of tea or freshly brewed coffee.
These thoughtful touches elevate the presentation, making every serving feel like a bright, inviting celebration of flavor and texture.
Is Lemon Coffee Cake Recipe Healthy
Lemon coffee cake recipe offers a delightful balance of flavors but is best enjoyed as an occasional treat rather than a health food.
While it includes fresh lemon juice and zest that provide a small boost of vitamin C, the cake contains sugar, butter, and sour cream, contributing to its richness and calorie content.
Moderation is key, and pairing it with wholesome ingredients or lighter meals can help maintain a balanced diet. This cake shines most as a joyful indulgence that satisfies cravings without the need for guilt.
Substitutions
Here are some easy substitutions for the lemon coffee cake recipe:
➢ Butter: Swap with equal parts of margarine or coconut oil for a dairy-free option.
➢ Sour Cream: Use plain Greek yogurt or crème fraise to maintain the tangy moisture.
➢ Milk: Almond milk, oat milk, or any plant-based milk can replace dairy milk without altering texture much.
➢ Granulated Sugar: Substitute with coconut sugar or a natural sweetener like maple syrup, adjusting liquid amounts slightly.
➢ Lemon Juice: Lime juice works well as a citrus alternative, offering a similar tangy brightness.
➢ Powdered Sugar (for icing): Blend granulated sugar in a blender until fine or use a sugar-free powdered sweetener.
Does Lemon Go Well With Coffee?
Yes, lemon pairs wonderfully with coffee. The bright, citrusy notes of lemon complement the rich, bold flavors of coffee, creating a refreshing and balanced taste experience.
The acidity of lemon can enhance coffee’s natural brightness, making each sip more lively and aromatic. Many people enjoy a twist of lemon in their coffee or a lemon-flavored coffee cake as a perfect pairing.
How Do I Store This Lemon Coffee Cake Recipe?
To store lemon coffee cake recipe, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
Keep it at room temperature for up to 2 days to maintain its freshness and moistness. For longer storage, refrigerate the cake for up to a week, but bring it to room temperature before serving for the best flavor and texture.
You can also freeze the cake, wrapped well, for up to 3 months just thaw it overnight in the fridge before enjoying.
Conclusion
I hope this lemon coffee cake recipe inspires you to try making the lemon coffee cake soon. I truly enjoyed sharing the steps and my experience, finding joy in each part of the process.
The combination of bright lemon and rich coffee creates a cake that feels both comforting and refreshing.
Bringing this recipe to life was rewarding, and I believe it will bring the same satisfaction and delicious moments to you. Enjoy every bite!
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FAQs Lemon Coffee Cake Recipe
Can I use bottled lemon juice instead of fresh lemon juice?
I always recommend fresh lemon juice because it gives a brighter, more natural citrus flavor. Bottled juice can work in a pinch, but it may have a slightly bitter or artificial taste.
What’s the difference between coffee cake and regular cake?
Coffee cake isn’t made with coffee (despite the name). It’s meant to be eaten with coffee. The texture is usually more crumbly, and it often has a streusel or crumb topping instead of frosting.
Can I make this cake gluten-free?
Yes, you can. I’ve tried swapping the all-purpose flour with a 1:1 gluten-free baking blend, and it worked pretty well. Just be sure your other ingredients are gluten-free too.
Can I use lemon extract instead of fresh lemon?
You can, but I wouldn’t skip the zest or juice entirely. Lemon extract is potent, so I’d use just ½ teaspoon alongside fresh juice to enhance the flavor.
Why did my crumb topping sink into the cake?
This usually happens if the batter is too thin or the topping is too heavy. I chill the crumb topping before using it, and I make sure the batter isn’t over mixed so it holds up.
Lemon Coffee Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or grater
- 9-inch round or square baking pan
- Spatula
- Cooling rack
- Small bowl for icing
Ingredients
For the Crumb Topping:
- ¼ cup unsalted butter cold and cubed
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon lemon zest
For the Lemon Cake:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup 60 ml milk (2% or whole, room temperature)
- ¾ cup sour cream
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Icing:
- ⅔ cup powdered sugar
- 2 drops almond extract
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the crumb topping by blending cold butter cubes with flour, sugar, and lemon zest until the mixture forms coarse crumbs. Set aside in the fridge to keep chilled.
- Cream softened butter and sugar in a large bowl until light and fluffy, then beat in the eggs one at a time, ensuring each is fully incorporated.
- Combine dry ingredients flour, salt, baking powder, and baking soda—in a separate bowl, mixing well to evenly distribute the leavening agents.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to keep the batter tender.
- Fold in sour cream, lemon juice, lemon zest, and vanilla extract until the batter is smooth and fragrant, careful not to over mix.
- Transfer the batter to a greased baking pan, spreading it evenly. Sprinkle the chilled crumb topping generously over the surface.
- Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden.
- Mix the icing ingredients until smooth, then drizzle over the cooled cake for a tangy, sweet finish that complements the lemon flavor perfectly.
Notes
Nutrition Facts Lemon Coffee Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 16g |
| Saturated Fat | 9g |
| Sugar | 22g |
| Fiber | 1g |
| Sodium | 170mg |