Where are all my lemon lovers at?? This recipe is the perfect spring/summer breakfast and although there are multiple components it’s very easy to pull off. The base is a soft vanilla cake swirled with lemon sugar 🍋 (yes, you heard me right!) Next is the crumble which all delicious coffee cakes must have. It’s buttery, perfectly crispy and has fresh lemon zested right into it. Finally, as if that wasn’t enough, a lemon glaze is drizzled on top. Get me a slice of this, a sunny morning, and cup of coffee and I am living my best life!
I actually never liked lemon growing up. My mom loved it and would always say ‘you’ll like it when you’re older’. I didn’t become a fan until I met my husband whose favorite cake flavor is lemon. Several years later and too many lemon desserts to count eaten, I’m converted 😃
This recipe can stay covered on the counter for up to 5 days, although it’s most fresh in the first 3. If you have any success stories for keeping crumble from sinking into the cake, let me know! I’d love to try out other methods, but if not follow my instructions above and you’ll end up with a thick buttery crumble on top every time 🙂 Let me know your thoughts in the comment section below!
Lemon Coffee Cake
Ingredients
For the crumble:
- 1 cup all-purpose flour
- ½ cup salted butter, cubed cold
- zest of 1 lemon
- ½ cup granulated sugar
- ¼ tsp kosher salt
For the batter:
- ½ cup granulated sugar
- zest of 1 lemon
- ½ cup salted butter room temperature, 1 stick
- 2 tsp vanilla extract
- 2 eggs room temperature
- ¾ cup buttermilk room temperature
- 2 ¼ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
For the glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp whole milk
- ¼ tsp kosher salt
Instructions
- First you will make the lemon sugar. In a medium-sized food processor blend the granulated sugar and lemon zest for 30 seconds. Pour out the mixture into a bowl and set aside.
- Next you will make the crumble. To that same food processor add 1 cup all-purpose flour, ¼ teaspoon of salt, ½ cup granulated sugar, and lemon zest. Blend until combined, about 10 seconds. While the food processor is on, add cubed butter, one piece at a time. Pulse into the mixture resembles wet sand. See notes below for more details. Add crumble mixture to a bowl, cover with saran wrap and refrigerate until needed.
- Next you will make the batter! Preheat the oven to 350°. Grease and flour an 8-inch springform pan and set aside. In the bowl of a stand mixer beat room temperature butter and lemon sugar on medium-high speed until light and fluffy, between 3-5 minutes. Add in vanilla extract and eggs, and blend until just combined. Add flour, salt, baking powder and baking soda. On the lowest speed, pour in buttermilk and mix until the batter comes together. Do not over mix!
- Pour the batter into the prepared pan and evenly spread in the pan.Right before it goes in the oven, remove the crumble from the fridge and sprinkle on top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.Cool for 15 minutes in the pan before removing the springform sides. Let cool completed before glazing.
- You will make the glaze while the cake is cooling. Use a whisk to beat together all of the ingredients for the glaze. Add more milk if you'd like the mixture to be thinner. Once the cake has completely cooled, drizzle the glaze on top and serve!
Notes
- Always use room temperature ingredients. If your ingredients are too cold or too hot it can change how the cake turns out.
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Hi. What is the lemon sugar for?