Overnight Lemon Country Coffee Cake
Wake up to a burst of citrusy sunshine with this Overnight Lemon Country Coffee Cake, a beautifully moist and flavorful treat that combines the tangy brightness of fresh lemon with the convenience of make-ahead preparation. Perfectly balanced with a tender crumb, thanks to buttermilk and a hint of buttery richness, this cake is elevated by the addition of freshly grated lemon zest and juice. Refrigerating the batter overnight allows the flavors to meld, creating an irresistibly aromatic breakfast or brunch centerpiece. Topped with a luscious lemon glaze that melts into the cake’s golden crust, this easy-to-make coffee cake is ideal for slow mornings, holiday gatherings, or any time you want to impress. Whether served warm or at room temperature, it’s a delightful way to start 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 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and cooled
- 1 cup Buttermilk
- 2 large Eggs, lightly beaten
- 2 tablespoons Lemon zest, finely grated
- 2 tablespoons Fresh lemon juice
- 0.75 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Unsalted butter, softened (for glaze)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the melted butter, buttermilk, eggs, lemon zest, and fresh lemon juice. Mix until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Lightly grease a 9x13-inch baking dish or line it with parchment paper. Pour the batter into the prepared baking dish and spread it evenly.
Cover the dish tightly with plastic wrap and refrigerate overnight, allowing the flavors to meld and the batter to rise slightly.
In the morning, preheat your oven to 350°F (175°C). Remove the coffee cake batter from the refrigerator and let it sit at room temperature for 10-15 minutes.
Bake the coffee cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the coffee cake bakes, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and softened unsalted butter until smooth.
Once the coffee cake is done baking, allow it to cool in the pan for 10 minutes. Drizzle the lemon glaze over the cake while it is still slightly warm.
Slice into squares and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 25.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 71 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.
