Lemon Coffee Cake

Brighten your mornings with this zesty and irresistible Lemon Coffee Cake, a perfect balance of tangy and sweet flavors. This tender, buttery cake is infused with fresh lemon zest and juice for a citrusy kick that pairs beautifully with its rich sour cream base. Topped with a cinnamon-scented streusel crumble for added texture and drizzled with a luscious lemon glaze, this coffee cake is the ultimate companion to your cup of coffee or tea. Ready in just an hour and serving up to 8 people, it’s an easy-to-make yet show-stopping dessert or breakfast treat. Whether for brunch, a special occasion, or a midweek indulgence, this Lemon Coffee Cake promises to delight every bite.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 115 grams unsalted butter, softened
• 200 grams granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 60 milliliters lemon juice
• 250 grams all-purpose flour (cake base)
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 120 grams sour cream
• 60 milliliters milk
• 100 grams brown sugar (streusel topping)
• 75 grams all-purpose flour (streusel topping)
• 0.5 teaspoons cinnamon
• 60 grams unsalted butter, melted (streusel topping)
• 120 grams powdered sugar (glaze)
• 2 tablespoons lemon juice (glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan or springform pan.

Step 2

Prepare the streusel topping by combining brown sugar, flour, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and sugar using an electric mixer, until light and fluffy.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until combined.

Step 5

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 6

In another small bowl, mix the sour cream and milk until smooth.

Step 7

Add the dry ingredients to the butter-sugar mixture in three additions, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined — do not overmix.

Step 8

Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Sprinkle the streusel topping evenly over the batter.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 11

To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.

Step 12

Slice and serve. Enjoy!

Nutrition Facts

Serving size	(1318.2g)

Amount per serving	% Daily Value*
Calories	4515.3

Total Fat 180.8g	0%
Saturated Fat 110.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 817.2mg	0%
Sodium 2421.2mg	0%
Total Carbohydrate 693.0g	0%
Dietary Fiber 11.9g	0%
Total Sugars 429.0g
Protein 54.2g	0%

Vitamin D 147.8IU	0%
Calcium 511.5mg	0%
Iron 9.2mg	0%
Potassium 891.1mg	0%

*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.

Source of Calories

Fat: 35.3%

Protein: 4.7%

Carbs: 60.1%