Lemon Almond Coffee Cake
A zesty lemon coffee cake topped with crunchy almonds, offering a perfect balance of citrus and nuttiness in every bite.
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
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping:
- 1/4 cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until creamy. Add eggs, lemon zest, lemon juice, and vanilla.
- Mix in the dry ingredients, alternating with sour cream.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine almonds, sugar, and extra lemon zest. Sprinkle over the cake.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin C: 5%
- Calcium: 4%
- Iron: 3%
- Vitamin A: 8%
- Potassium: 2%
Additional Notes
- You can use slivered almonds if you prefer a finer crunch.
- Add a drizzle of lemon glaze for extra flair.
- This cake is best fresh but will stay moist for 2–3 days in an airtight container.