Lemon Coffee Cake with Cinnamon

My neighbor once brought over a lemon coffee cake on a gray Tuesday morning, and I remember standing in my kitchen watching her slice into it—the way the crumble caught the light, how the glaze pooled slightly on the plate. That cake changed how I thought about breakfast desserts; suddenly, I wanted to master it myself. Now when I bake this, the smell of butter, cinnamon, and bright lemon fills the whole house, and people show up asking if something special is happening.

I made this for a small book club gathering, and someone asked for the recipe before they'd even finished their slice. That's when I knew it wasn't just good—it was the kind of cake people actually want to bake at home, not just order from a bakery.

Ingredients

• All-purpose flour (2 1/2 cups total): Use standard all-purpose; I've found it gives the best tender crumb without needing cake flour.
• Granulated sugar (1 cup): This sweetens the cake batter itself; don't skimp on the creaming step with butter.
• Unsalted butter (3/4 cup): Softened butter creams properly; cold butter is used only in the crumble to keep it crunchy.
• Eggs (2 large): Room temperature eggs incorporate more smoothly and help the cake rise evenly.
• Sour cream (1 cup): The acid tenderizes the crumb and adds subtle tang that brightens the lemon flavor.
• Lemon zest (2 tbsp): Zest your lemons before juicing them; the oils in the zest carry the most fragrant citrus flavor.
• Fresh lemon juice (1/4 cup): Bottled juice won't give you the same brightness; this is where fresh really matters.
• Baking powder and baking soda: Together they create lift; baking soda also neutralizes some sour cream acidity.
• Brown sugar (1/2 cup): For the crumble, packed brown sugar adds moisture and deeper molasses notes than white sugar.
• Ground cinnamon (1 1/2 tsp): Measure it carefully; too much can taste dusty and overwhelm the lemon.
• Powdered sugar (1 cup): For the glaze, sift it if it's lumpy so the glaze drips smoothly.

Instructions

Preheat and prepare:

Heat your oven to 350°F and grease your 9-inch pan thoroughly with butter, then dust with flour so the cake releases cleanly.

Build the crumble:

Whisk flour, packed brown sugar, cinnamon, and salt together, then cut in cold butter cubes until the mixture looks like coarse sand. Refrigerate it while you make the batter so the butter stays cold and the crumble stays crispy.

Cream butter and sugar:

Beat softened butter with granulated sugar for 3–4 minutes until pale and fluffy; this step incorporates air that helps the cake rise. Add eggs one at a time, beating between each addition.

Add lemon and flavor:

Stir in lemon zest, lemon juice, and vanilla extract, scraping down the bowl so everything combines evenly.

Mix dry ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This distributes the leavening evenly so you avoid dense patches.

Fold everything together:

Add the dry mixture to the wet ingredients in three parts, alternating with sour cream, beginning and ending with dry. Mix until just combined—lumps are fine; overmixing develops gluten and toughens the cake. Spread half the batter into your prepared pan, sprinkle half the crumble over it, then add the remaining batter and top with the rest of the crumble.

Bake until golden:

Bake 40–45 minutes until the top is deeply golden and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The cake will smell unmistakably like lemon and cinnamon when it's done.

Cool properly:

Let the cake rest in the pan for 20 minutes to set, then turn it out onto a wire rack. This prevents it from breaking apart while still warm.

Make and drizzle the glaze:

Whisk powdered sugar with 2–3 tablespoons fresh lemon juice until smooth and pourable, adjusting liquid as needed. Once the cake is completely cool, drizzle the glaze in thin lines or let it pool naturally on top.

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There's a moment when you drizzle the glaze and watch it catch the light the same way my neighbor's did, and you realize you've made something that feels like a small gift to whoever tastes it.

Storage and Make-Ahead

This cake actually tastes better the next day once the flavors meld and the cake softens slightly. Wrap it loosely in foil and keep it at room temperature for up to three days, or freeze it well-wrapped for up to a month (the glaze can go on after thawing if you prefer it fresh). I often bake this the evening before brunch so I have one less thing to worry about in the morning.

Customizing Your Cake

The beauty of this recipe is how forgiving it is when you want to make it your own. I've stirred chopped walnuts or pecans into the crumble for texture, swapped Greek yogurt for some of the sour cream for a tangier crumb, and even added fresh raspberries or blueberries tucked into the middle layer. Poppy seeds in the cake batter add an interesting nod to lemon poppy seed cake, and a pinch of nutmeg in the crumble brings warmth without overpowering the lemon.

Serving Suggestions

Serve slices slightly warm with strong coffee or tea, or let it come to room temperature for a more delicate flavor. Fresh berries scattered on the plate add color and tartness that plays beautifully against the sweet glaze. A dollop of whipped cream or vanilla yogurt feels indulgent for brunch, and I've even served thin slices with a small scoop of lemon ice cream for a summer dessert.

• Pair it with Earl Grey tea for a sophisticated morning or afternoon gathering.
• A light dusting of extra cinnamon on the plate adds visual appeal and a hint of spice.
• Cut into small squares for a coffee shop-style presentation at gatherings.

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This cake has a way of becoming part of your regular rotation once you make it—simple enough for any morning, special enough to feel like you've done something thoughtful. It's the kind of recipe that turns ordinary breakfast into something people linger over.

Questions & Answers

→ How should I store leftovers?

Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days to maintain freshness.

→ Can I freeze the cake?

Yes, you can freeze the unglazed cake. Wrap it tightly in plastic and foil for up to 3 months, then thaw and add the glaze before serving.

→ What ensures the cake stays moist?

The sour cream and butter in the batter create a tender crumb, while the lemon juice adds moisture without making the texture soggy.

→ Can I add nuts to the crumble?

Absolutely, mixing chopped walnuts or pecans into the cinnamon crumble adds a delightful crunch and extra depth of flavor.

→ Is a mixer necessary for this?

While an electric mixer makes creaming the butter easier, you can use a sturdy whisk and some effort to mix the batter by hand.