Lemon Coffee Cake with Cinnamon (Printable Version)
Moist lemon cake layered with cinnamon crumble and topped with a bright glaze for a perfect breakfast treat.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1 cup sour cream
06 - 2 tbsp lemon zest (from 2 lemons)
07 - 1/4 cup fresh lemon juice
08 - 1 1/2 tsp baking powder
09 - 1/2 tsp baking soda
10 - 1/2 tsp salt
11 - 1 tsp vanilla extract
→ Cinnamon Crumble
12 - 1/2 cup all-purpose flour
13 - 1/2 cup packed brown sugar
14 - 1 1/2 tsp ground cinnamon
15 - 1/4 cup cold unsalted butter, cubed
16 - Pinch of salt
→ Lemon Glaze
17 - 1 cup powdered sugar
18 - 2 to 3 tbsp fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter with a fork until mixture resembles coarse crumbs. Refrigerate until needed.
03 - In a large bowl, beat softened butter and sugar until light and fluffy.
04 - Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. Mix until combined.
05 - In a separate bowl, whisk flour, baking powder, baking soda, and salt.
06 - Alternately add dry ingredients and sour cream to wet mixture in three parts, mixing just until combined each time to avoid overmixing.
07 - Spread half the batter into the prepared pan. Evenly scatter half the crumble over batter. Layer remaining batter on top, then finish with remaining crumble.
08 - Bake for 40 to 45 minutes or until a toothpick inserted in center comes out clean.
09 - Let cake cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice to create glaze. Drizzle over cooled cake before serving.
# Expert Tips:
01 -
- The crumble stays crispy even as the cake stays impossibly moist underneath.
- Tangy lemon juice balances the sweetness so it doesn't feel heavy for morning coffee.
- You can have it ready to serve in just over an hour.
02 -
- Don't open the oven door before 40 minutes or the cake may not rise properly and collapse slightly.
- The crumble topping is what keeps this cake memorable—cold butter is essential, or it will melt into the batter and disappear.
- Fresh lemon juice and zest truly make a difference; the glaze won't have the same brightness without it.
03 -
- Zest your lemons before cutting them in half to juice; the zest releases most fragrant citrus oils at this step.
- Room-temperature ingredients blend smoothly and incorporate air more easily, giving you a lighter, more tender crumb.