Hey everyone, Michael Carter here from Easy Recipes List! You know, sometimes life just calls for a little bit of sunshine, right? And honestly, I think the best way to deliver that sunshine isn’t with a vitamin D supplement, but with a slice of seriously good lemon coffee cake. ✨ I was thinking about this the other day – it was one of those gray, drizzly California mornings (yes, they do happen!), and I just needed something to brighten things up. That’s when I remembered my grandma’s lemon cake, and I thought, “Okay, let’s take that memory and make it even easier for everyone!”
That’s really what I’m all about, you guys. Taking those classic, comforting recipes and making them totally approachable. No fancy techniques, no intimidating ingredients, just pure, delicious goodness. And this easy lemon coffee cake recipe is a perfect example. It’s bursting with bright, zesty lemon flavor, has a wonderfully moist crumb, and is topped with the most satisfying crunchy crumble. Seriously, the texture contrast is amazing. It’s the kind of cake that makes you close your eyes and just…smile.
I’ve been playing around with this easy lemon coffee cake recipe for a while now, tweaking it to get it just right. I wanted something that wasn’t overly sweet, something that felt light and fresh, and something that even a beginner baker could tackle with confidence. I mean, let’s be real, not everyone has hours to spend in the kitchen. We’re busy people! We want delicious food, but we want it fast. And that’s where Easy Recipes List comes in, right? 😉
I’m a huge believer in using fresh ingredients whenever possible. It just makes a difference, you know? Especially with lemon. Bottled lemon juice just doesn’t compare. Trust me on this one. And speaking of lemons, don’t be shy with the zest! That’s where a lot of the flavor comes from. I always zest my lemons before I juice them – it’s just easier. Plus, it smells amazing! It instantly makes the kitchen feel brighter and more cheerful.
I also learned a little trick from a chef I worked with in LA – rubbing the lemon zest directly into the sugar helps release all those wonderful oils and really infuses the flavor. It’s a small thing, but it makes a big difference. And while we’re talking about little things, don’t skip the sour cream! It adds so much moisture and tenderness to the cake. It’s a secret weapon, honestly.
Now, I know some people get intimidated by crumb toppings. They think it’s too fussy or too difficult. But it’s really not! It’s just a matter of combining a few simple ingredients and rubbing them together until they form little crumbles. I actually prefer using melted butter for the crumb topping because it creates a more uniform texture. It’s just easier to work with, in my opinion. And who doesn’t love easy? This easy lemon coffee cake recipe is all about making life a little bit simpler, a little bit sweeter.
I’ve been traveling a bit lately, exploring different culinary cultures (it’s a perk of the job!), and it’s really reinforced my belief that cooking doesn’t have to be complicated to be amazing. In fact, some of the most delicious meals I’ve had were incredibly simple, made with just a few fresh, high-quality ingredients. That’s the philosophy behind Easy Recipes List, and it’s definitely reflected in this easy lemon coffee cake recipe. It’s a reminder that you don’t need to be a professional chef to create something truly special.
Easy Lemon Coffee Cake Recipe
This easy lemon coffee cake recipe is bursting with bright, zesty lemon flavor, has a wonderfully moist crumb, and is topped with a satisfying crunchy crumble. Perfect for brightening up any day!
- Prep Time: 30 minutes
- Cook Time: 30-50 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 cup all-purpose flour (125 grams)
1/2 cup granulated sugar (100 grams)
2 tablespoons light brown sugar
5 tablespoons unsalted butter (70 grams), melted
2 1/2 cups all-purpose flour (313 grams) , measured properly
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar (250 grams)
3 tablespoons lemon zest
2/3 cup unsalted butter (150 grams)
2 tsp vanilla extract
3 large eggs, room temperature
1/2 cup sour cream (120 ml) , room temperature
3 tablespoons lemon juice (60 ml) , freshly squeezed
1/4 cup milk (60 ml) , 2% or whole milk is best, room temperature
1 – 1 1/2 cups powdered sugar (110 – 165 grams)
1 – 2 tablespoons lemon juice (15–30 ml) , freshly squeezed
Instructions
- Preheat the oven to 350F (180C) degrees. Wrap the outside of a 9-inch springform pan with aluminum foil. Lightly grease the pan and dust with flour. Set aside.
- Crumb Topping: Stir together the flour, granulated sugar, brown sugar and salt. Stir in the melted butter. It should be like crumbly, wet sand. If it feels too wet, mix in 1 extra tablespoon of flour and granulated sugar. Set aside.
- Lemon Cake: In a medium bowl sift together the flour, baking powder, baking soda, and salt. Then whisk the ingredients together. Set aside.
- Add the sugar and lemon zest to a large bowl. Using your fingers, pinch/rub the lemon zest into the sugar.
- Add the butter to the sugar bowl. Beat the butter and sugar mixture together until fluffy. Add in the vanilla extract.
- Then beat in the eggs one at a time, turning off the mixer and scraping down the sides and bottom of the bowl as you go.
- Beat the sour cream and lemon juice into the butter mixture.
- Add about 1/2 of the flour mixture into the butter mixture. With the mixer on a low speed, beat together until just combined.
- Whisk the milk into the batter. Alternatively, use an electric mixer on a low speed.
- Add the rest of the flour mixture into the batter. Gently mix together until you no longer see streaks of flour. Do not over mix.
- Spoon/pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping over top of the batter, so that the the cake is fully covered in an even layer of crumb topping.
- Bake in the middle of the preheated oven for about 45-50 minutes if using a 9-inch round springform pan or about 35 minutes if using a 9×9 inch square pan. When the cake is done baking, an inserted toothpick should come out clean and the cake shouldn’t wobble if you give the pan a nudge.
- Lemon Glaze: Whisk together 1 tablespoon fresh lemon juice with about 1 cup of powdered sugar. Slowly whisk in a little more lemon juice or powdered sugar as needed. You want the glaze to be thin enough to drizzle but still opaque. Unclamp the outer ring of the springform pan and drizzle the cooled cake with glaze.
Notes
- Lemons: You will need about 3 medium lemons for the cake and glaze, or 4 smaller lemons.
- Sour Cream: Sour cream can be substituted with plain Greek yogurt.
- Storage: Cake can be stored in an airtight container or covered tightly at room temperature for up to 3 days. Fresh is always best.
Nutrition
- Serving Size: 1 slice
- Calories: 38.5 kcal
- Sugar: 3g
- Sodium: 25mg
- Fat: 2.2g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 0.1g
- Protein: 0.5g
- Cholesterol: 10.5mg
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