Lemon Sour Cherry Coffeecake
Bursting with bright citrus flavor and the tart sweetness of juicy sour cherries, this Lemon Sour Cherry Coffeecake is a delightful treat for any time of day. The moist, tender crumb comes from a rich batter infused with zesty lemon and creamy sour cream, while pockets of tangy cherries add a burst of flavor to every bite. Topped with a luscious lemon glaze that drizzles down the sides, this coffeecake is as visually stunning as it is delicious. Perfect for brunch, afternoon tea, or a cozy dessert, this easy-to-make recipe bakes to golden perfection in just 45 minutes. Whether you use fresh or frozen cherries, this crowd-pleasing coffeecake promises a beautiful balance of sweet and tart flavors that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons lemon zest
- 0.25 cup lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups pitted sour cherries (fresh or frozen, thawed and drained)
- 0.5 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon lemon zest (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no streaks of flour remain.
Gently fold in the sour cherries, taking care not to overmix the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the coffeecake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and lemon zest until smooth.
Allow the coffeecake to cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled coffeecake, letting it drip down the sides. Let the glaze set for 15 minutes before slicing.
Serve the coffeecake at room temperature. Enjoy!
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 550.1 g | 200% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 304.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 559 mg | 43% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1082 mg | 23% | |
*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.
