Print

Lemon Coffee Cake with Lemon Crumble and Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 46 reviews

This delightful Lemon Coffee Cake features a tender, moist crumb infused with fresh lemon zest and juice, topped with a buttery lemon crumble and finished with a tangy lemon glaze. Perfectly balanced with the richness of butter and sour cream, this cake makes an irresistible treat for breakfast, brunch, or dessert.

Ingredients

Lemon Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted

Lemon Crumb Cake

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup full-fat sour cream

Lemon Glaze

  • 3/4 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Lightly spray an 8x8-inch square baking pan with nonstick spray, then line it with parchment paper, leaving an overhang for easy removal.
  2. Make Lemon Crumble Topping: In a medium bowl, combine the flour, granulated sugar, lemon zest, and salt. Add melted butter and mix with a fork until sandy crumbs form with some larger clumps. Set aside at room temperature.
  3. Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar on medium-high speed for 2 minutes until creamy and slightly fluffy.
  4. Add Eggs: Beat in eggs one at a time on low speed, mixing just until combined after each addition.
  5. Add Lemon and Vanilla: Blend in lemon zest, lemon juice, and vanilla extract until smooth.
  6. Whisk Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and baking soda until combined.
  7. Combine Wet and Dry Ingredients: Add dry ingredients to the wet mixture in two additions, alternating with half of the sour cream each time. Mix on low speed just until blended and no dry streaks remain, avoiding overmixing.
  8. Assemble Cake: Spread batter evenly into the prepared pan and smooth the top. Sprinkle the lemon crumble topping evenly over the batter.
  9. Bake: Bake for 35-40 minutes until the center springs back lightly when touched and a toothpick inserted comes out clean with a few crumbs.
  10. Cool Cake: Remove cake from oven and cool for 20 minutes at room temperature. Using parchment overhang, lift the cake out and place on a cooling rack to cool completely.
  11. Make Lemon Glaze: In a small bowl, whisk powdered sugar, lemon juice, and vanilla extract until smooth and semi-pourable. Adjust consistency with more lemon juice or powdered sugar as needed.
  12. Glaze Cake and Serve: Drizzle or pipe glaze over the cooled cake. Allow glaze to set for a few minutes before slicing into 9 squares and serving.

Notes

  • Use fresh lemon zest and juice for the best vibrant flavor.
  • Do not overmix the batter to keep the cake tender and light.
  • The crumble topping adds a delightful texture contrast to the soft cake.
  • Allow the cake to cool completely before glazing to prevent melting.
  • The glaze thickness can be adjusted to your preference by adding more lemon juice or powdered sugar.

Find it online: https://recipethrive.com/lemon-coffee-cake-with-lemon-crumble-and-glaze-recipe/