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Easy Lemon Coffee Cake Recipe

lemon coffee cake
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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!

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Lemon Cake: In a medium bowl sift together the flour, baking powder, baking soda, and salt. Then whisk the ingredients together. Set aside.
  4. Add the sugar and lemon zest to a large bowl. Using your fingers, pinch/rub the lemon zest into the sugar.
  5. Add the butter to the sugar bowl. Beat the butter and sugar mixture together until fluffy. Add in the vanilla extract.
  6. 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.
  7. Beat the sour cream and lemon juice into the butter mixture.
  8. Add about 1/2 of the flour mixture into the butter mixture. With the mixer on a low speed, beat together until just combined.
  9. Whisk the milk into the batter. Alternatively, use an electric mixer on a low speed.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://easyrecipeslist.com/easy-lemon-coffee-cake-recipe/