Espresso Lemon Coffee Cake
Espresso lemon coffee cake delivers the perfect combination of bold espresso and tangy lemon in a fluffy, moist cake.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon espresso powder
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, salt, and espresso powder.
- Beat butter and sugar in a bowl until fluffy. Add eggs and vanilla, mixing well.
- Add dry ingredients alternately with sour cream, then fold in lemon zest and juice.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
- To make the glaze, whisk powdered sugar, lemon juice, and espresso powder until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Nutritional Information (Per Serving)
Calories: 280Total Fat: 14g
Saturated Fat: 8g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 3%
- Iron: 4%
- Vitamin C: 8%
- Potassium: 3%
Additional Notes/Tips to Enhance Flavor
- Add extra lemon zest to the glaze for a punch of citrus flavor.
- For a smoother texture, swap sour cream for Greek yogurt.
- Try adding a bit of almond extract to the batter for a deeper flavor.
- For a richer finish, sprinkle some toasted pecans on top of the glaze.