Easy Lemon Coffee Cake? Oh, it’s not just easy, it’s effortless. You’ll whip it up faster than you can say “lemon zest.” This cake combines tangy citrus with a fluffy texture that’s perfect for those mornings when you need something sweet but can’t be bothered with complicated recipes. No need to spend hours in the kitchen. A few ingredients, a dash of lemon, and you’re good to go. So, go ahead, make it and pretend you’re a pastry chef. You’ve earned it—after all, it’s easy, right?
Easy Lemon Coffee Cake
A quick and simple coffee cake with a refreshing lemon flavor and a delicate crumb, topped with a sweet glaze.
Ingredients
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch baking pan.
- In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugar until light and fluffy. Add eggs, one at a time, then mix in lemon zest, juice, and vanilla.
- Gradually mix in dry ingredients and sour cream. Stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin C: 10%
- Calcium: 4%
- Iron: 6%
- Vitamin A: 6%
- Potassium: 2%
Additional Notes
- If you prefer a tangier kick, add more lemon zest to the batter.
- For extra flavor, try adding a handful of blueberries or poppy seeds to the batter.
- This cake is best served fresh, but you can store it for up to 3 days in an airtight container.
- Perfect with a hot cup of coffee, because why not?
