Lemon Coffee Cake is a delightful dessert that combines the bright and zesty flavor of lemon with a rich, moist cake base. Perfect for breakfast, brunch, or as a sweet snack, this cake brings a burst of sunshine to your day. With layers of lemon filling and a creamy topping, it’s sure to impress your family and friends!
Why Make This Recipe
This Lemon Coffee Cake is not only easy to make, but it also offers a unique twist on the classic coffee cake. The combination of lemon and cream cheese adds a refreshing taste that pairs beautifully with coffee or tea. Whether you’re hosting a gathering or just treating yourself, this cake will brighten up any occasion.
How to Make Lemon Coffee Cake
Making Lemon Coffee Cake is simpler than you might think! Just follow these easy steps and gather the ingredients listed below. You’ll have a delicious cake in no time.
Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 15 ounces lemon pie filling or thick lemon curd
- 8 ounces cream cheese, softened (for filling)
- 1/2 cup granulated sugar (for filling)
- 1 large egg (room temperature) (for filling)
- 1 tablespoon lemon zest (for filling)
- 1 tablespoon lemon juice (for filling)
- 1 1/2 cups all-purpose flour (for crumble topping)
- 1 cup packed light brown sugar (for crumble topping)
- 1/2 cup granulated sugar (for crumble topping)
- 1 1/2 tablespoons cinnamon (for crumble topping)
- 3/4 cup unsalted butter (melted and cooled for crumble topping)
- 1 cup powdered sugar (for glaze)
- 1 1/2 tablespoons milk (for glaze)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and cream cheese.
- Gradually add in light brown sugar and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix together the all-purpose flour, baking soda, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
- Pour half the batter into the prepared bundt pan.
- Spread the lemon filling over the batter evenly.
- In a bowl for the cream cheese filling, beat together cream cheese, granulated sugar, egg, lemon zest, and lemon juice.
- Spoon this mixture over the lemon filling.
- Pour the remaining batter over the top.
- For the crumble topping, mix flour, brown sugar, granulated sugar, and cinnamon in a bowl. Stir in melted butter until crumbly.
- Sprinkle the crumble topping evenly over the batter in the pan.
- Bake for about 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then invert onto a wire rack.
- Mix the powdered sugar and milk to make the glaze and drizzle over the cooled cake.
How to Serve Lemon Coffee Cake
Serve Lemon Coffee Cake at room temperature or slightly warm. It makes a great dessert after dinner or a delicious morning treat with coffee. You can also slice it into smaller pieces for easy sharing!
How to Store Lemon Coffee Cake
Store any leftover Lemon Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it will keep well for about a week. Just remember to let it come back to room temperature before serving!
Tips to Make Lemon Coffee Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t skip the lemon zest — it adds a burst of flavor that enhances the cake.
- Ensure your cake is fully cooled before adding the glaze for the best presentation.
Variation
You can add blueberries or poppy seeds to the batter for a fruity twist or extra texture. If you like a more intense lemon flavor, consider adding more lemon zest or using fresh lemon juice instead of lemon pie filling.
FAQs
1. Can I use a different type of pan?
Yes, you can use a 9×13-inch baking pan instead of a bundt pan. Just adjust the baking time as needed.
2. How do I prevent the cake from sticking to the pan?
Make sure to grease and flour the bundt pan thoroughly. You can also use a non-stick baking spray for added insurance.
3. Can I freeze Lemon Coffee Cake?
Yes, you can freeze Lemon Coffee Cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it in the refrigerator when you’re ready to enjoy it.
Now you’re ready to make your very own Lemon Coffee Cake! Enjoy the sweet, tangy flavors in every bite!
