Lemon Coffee Cake Recipe
The taste of lemon coffee cake recipe is bright, soft, and gently sweet with a clear citrus presence. Fresh lemon juice and zest bring a clean, tangy flavor that lifts the buttery cake without sharpness.The crumb stays moist and tender, while the cream cheese layer adds a mild richness that balances the lemon. A cinnamon crumble gives light warmth and texture on top.
Equipment
- Mixing bowls (small and medium)
- Hand mixer or whisk
- Rubber spatula
- 20 cm square baking pan
- Parchment paper
- Zester or fine grater
- Measuring scale
- Cooling rack
Ingredients
Cake Batter
- 180 g all-purpose flour
- 150 g granulated sugar
- 115 g unsalted butter softened
- 2 large eggs about 100 g without shells
- 120 g buttermilk or yogurt or sour cream
- 30 g fresh lemon juice
- Zest of 1 lemon
- 8 g baking powder
- 3 g salt
Cream Cheese Filling
- 150 g cream cheese softened
- 40 g powdered sugar
- 10 g lemon juice
Crumble Topping
- 80 g all-purpose flour
- 60 g brown sugar
- 50 g unsalted butter cold and cubed
- 5 g ground cinnamon
Lemon Glaze
- 80 g powdered sugar
- 15 –20 g fresh lemon juice
Instructions
- Begin by heating the oven to 175°C. Prepare your baking pan by lining it with parchment paper and lightly greasing it so the cake releases easily after baking.
- To make the crumble topping, place the flour, brown sugar, and cinnamon in a bowl and mix them together. Add the cold butter and work it into the dry ingredients using your fingertips until the mixture forms rough crumbs. Set this aside for later.
- For the cake batter, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice. Gradually add the flour, baking powder, and salt, alternating with the buttermilk, mixing gently until the batter is smooth and well blended.
- Prepare the cream cheese layer by mixing the cream cheese, powdered sugar, and lemon juice in a separate bowl until the mixture is soft and creamy.
- To assemble, spread half of the cake batter evenly into the prepared pan. Carefully spread the cream cheese mixture over the batter. Spoon the remaining batter on top and gently spread it out. Finish by scattering the crumble topping evenly over the surface.
- Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out almost clean. Allow the cake to cool completely before drizzling a simple glaze made from powdered sugar and lemon juice over the top.
Notes
Nutrition Facts Lemon Coffee Cake Recipe
Calories: 380 kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Saturated fat: 12g | Sugar: 30g | Fiber: 1g | Sodium: 220mg