Lemon Pecan Sunburst Coffee Cake
Bursting with citrusy brightness and nutty warmth, the Lemon Pecan Sunburst Coffee Cake is a show-stopping treat perfect for brunches, holidays, or any special occasion. This moist and tender cake combines the zesty vibrance of fresh lemon zest with the rich crunch of chopped pecans, creating a perfectly balanced flavor profile. Topped with a silky lemon glaze that cascades down in a radiant “sunburst” design, it’s as visually stunning as it is delicious. Easy to prepare in just one bowl, this coffee cake comes together in under an hour and pairs beautifully with a steaming cup of coffee or tea. If you're looking for a dessert recipe that's equal parts comforting and elegant, this lemon pecan coffee cake will be your new go-to favorite. Perfect for gatherings or simply brightening up your day!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup buttermilk
- 2 units large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 1 cup chopped pecans
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoons milk
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan or cake pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the softened butter to the dry ingredients and mix with a hand or stand mixer until crumbly.
In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and lemon zest.
Gradually add the wet ingredients to the crumbly dry mixture, mixing until a smooth batter forms.
Fold in the chopped pecans gently with a spatula.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 38–42 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by whisking together powdered sugar, lemon juice, and milk in a small bowl until smooth.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled cake, letting it cascade down the sides for an artistic “sunburst” effect.
Slice and serve the lemon pecan sunburst coffee cake with coffee or tea for a delightful treat.
Nutrition Facts
Calories |
4306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 590.4 g | 215% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 337.1 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 535 mg | 41% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1390 mg | 30% | |
*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.
