Lemon Coffee Cake Recipe
Lemon Coffee Cake is a moist, flavorful cake topped with a zesty crumb. Made with fresh lemon juice, zest, sour cream, and a buttery crumb topping, it strikes the perfect balance between sweet and tangy. Ideal for breakfast or dessert, this easy-to-make cake bakes in under 40 minutes and pairs perfectly with coffee or tea.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- 9×13 inch baking dish
- Parchment paper (optional)
- Measuring cups and spoons
- Cooling rack
- Zester or grater
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice about 2 lemons
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter cold and cubed
- Zest of 1 lemon
- 1/2 teaspoon ground cinnamon optional
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish, or line it with parchment paper for easy removal.
Make the Cake Batter
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Prepare the Streusel Topping
- In a small bowl, combine the flour, sugar, lemon zest, and cinnamon (if using). Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Assemble the Cake
- Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping over the batter, ensuring it covers the surface evenly.
Bake the Cake
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly crisp.
Make the Lemon Glaze
- While the cake cools on a wire rack, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.
Glaze and Serve
- Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.