Buttermilk Lemon Coffee Cake
Buttermilk Lemon Coffee Cake combines a moist, tangy cake with a sweet, citrusy zing for a perfect pairing with coffee.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup buttermilk
For the Topping:
- 1/4 cup sugar
- 1/2 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until fluffy.
- Beat in eggs, vanilla extract, and lemon zest.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
- Pour the batter into the prepared pan.
- In a small bowl, mix sugar and lemon zest, then sprinkle it over the batter.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 3%
- Iron: 4%
- Vitamin C: 5%
- Vitamin D: 1%
Additional Notes
- For extra flavor, add a handful of chopped pecans or walnuts to the batter.
- Store leftovers in an airtight container for up to 3 days.
- For a more intense lemon flavor, add lemon juice to the glaze.