Lemon Coffee Cake
Brighten your mornings with this zesty and irresistible Lemon Coffee Cake, a perfect balance of tangy and sweet flavors. This tender, buttery cake is infused with fresh lemon zest and juice for a citrusy kick that pairs beautifully with its rich sour cream base. Topped with a cinnamon-scented streusel crumble for added texture and drizzled with a luscious lemon glaze, this coffee cake is the ultimate companion to your cup of coffee or tea. Ready in just an hour and serving up to 8 people, it’s an easy-to-make yet show-stopping dessert or breakfast treat. Whether for brunch, a special occasion, or a midweek indulgence, this Lemon Coffee Cake promises to delight every bite.
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 60 milliliters lemon juice
- 250 grams all-purpose flour (cake base)
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 grams sour cream
- 60 milliliters milk
- 100 grams brown sugar (streusel topping)
- 75 grams all-purpose flour (streusel topping)
- 0.5 teaspoons cinnamon
- 60 grams unsalted butter, melted (streusel topping)
- 120 grams powdered sugar (glaze)
- 2 tablespoons lemon juice (glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or springform pan.
Prepare the streusel topping by combining brown sugar, flour, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In another small bowl, mix the sour cream and milk until smooth.
Add the dry ingredients to the butter-sugar mixture in three additions, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined — do not overmix.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Slice and serve. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 53.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
