introduction
Easy Lemon Coffee Cake is a delightful treat that combines the bright flavor of lemon with the richness of cake. It offers a perfect balance of sweetness and citrus, making it an enjoyable dessert or a lovely addition to your breakfast or brunch table. This recipe is simple to follow and yields a moist cake with a crumbly topping, sure to please anyone who takes a bite.
why make this recipe
There are many reasons to bake Easy Lemon Coffee Cake! Firstly, it’s quick and easy to prepare. If you’re looking for a dessert that comes together in a flash, this is it. Secondly, it’s a versatile choice. You can serve it at breakfast, with coffee in the afternoon, or as a dessert. Lastly, the flavor of lemon adds a refreshing twist, making it a delightful option for any occasion.
how to make Easy Lemon Coffee Cake
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for crumb topping)
- 1 teaspoon ground cinnamon
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
- In a separate small bowl, combine the brown sugar, flour, and cinnamon to make the crumb topping.
- Pour half of the cake batter into the prepared pan and sprinkle half of the crumb topping over it.
- Add the remaining batter on top and finish with the rest of the crumb topping.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
how to serve Easy Lemon Coffee Cake
Serve the Easy Lemon Coffee Cake warm or at room temperature. It pairs wonderfully with coffee or tea. You can dust the top with powdered sugar for an extra touch, or add a dollop of whipped cream for an indulgent treat. Enjoy it as a slice or let guests help themselves to a piece for a casual gathering.
how to store Easy Lemon Coffee Cake
To store your Easy Lemon Coffee Cake, let it cool completely, then cover it with plastic wrap or aluminum foil. It can be kept at room temperature for a couple of days, or you can store it in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Wrap the cake in plastic wrap and then in aluminum foil. It can be frozen for up to three months.
tips to make Easy Lemon Coffee Cake
- Make sure your butter is softened to room temperature for easy mixing.
- For a stronger lemon flavor, you can add more lemon zest.
- If you want your crumb topping to be crunchier, bake it a few extra minutes but keep an eye on it to avoid burning.
- Experiment with different toppings, such as berries or a lemon glaze, to elevate the flavor even further.
variation
You can easily customize this recipe. Try adding poppy seeds for a texture twist or substituting the lemon with orange for a different citrus flavor. Adding a layer of blueberries in between the cake batter can also create a delicious fruity addition.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it might change the texture slightly. The cake may be denser.
2. What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream in this recipe. You can also use cottage cheese blended until smooth.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Store it properly, and it will stay fresh and delicious for the next day.
Easy Lemon Coffee Cake
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Make sure butter is at room temperature for easy mixing.
- 2 large eggs Add one at a time, mixing well after each addition.
- 0.5 cups sour cream Greek yogurt can be used as a substitute.
- 0.25 cups fresh lemon juice For a stronger lemon flavor, you can add more lemon juice.
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
For the crumb topping
- 0.5 cups brown sugar
- 0.25 cups all-purpose flour Used for crumb topping.
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
- In a separate small bowl, combine the brown sugar, flour, and cinnamon to make the crumb topping.
Baking
- Pour half of the cake batter into the prepared pan and sprinkle half of the crumb topping over it.
- Add the remaining batter on top and finish with the rest of the crumb topping.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.