Lemon Coffee Cake Recipe
Lemon Coffee Cake Recipe is a zesty, tender cake with a bright lemon flavor, perfect for breakfast or brunch. It features a moist crumb, often layered or topped with a lemon streusel or glaze. Baked to golden perfection, it pairs wonderfully with coffee or tea, offering a delightful balance of sweetness and citrus tang.
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 |