Lemon Coffee Cake

I have been a huge fan of coffee cake for as long as I can remember. My parents have several fantastic bakeries close to their house and my mom has always made picking up a coffee cake a regular habit. There is this one chocolate chip coffee cake that I literally dream about and that my mom always buys for me whenever we visit them in Chicago or when they come visit us. (Oh and did I mention that they are coming to visit next weekend? Hint, hint Mom!) The kids have definitely picked up the coffee cake habit as well. In fact, they would all opt for coffee cake over donuts any day.

I make coffee cakes frequently and they are all delicious. However, for as much as we love them, they lack that traditional coffee cake texture that I love. This one though…it is much more traditional and less cake-y than my usuals. Plus, it looks beautiful and the taste is phenomenal. It’s moist and flaky and lemony. What more could you ask for?

Lemon Coffee Cake

For Streusel:

  • 1/2 c. flour
  • 1/3 c. sugar
  • 3 T. butter
  • 1/2 c. coconut

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in coconut.

For coffee cake:

  • 2 1/4 c. flour
  • 1 c. sugar
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3/4 c. butter, softened
  • 1 6 oz. container vanilla yogurt
  • 1 T. freshly squeezed lemon juice
  • 1 T. freshly grated lemon peel
  • 1 egg
  • 1 c. lemon curd or lemon pie filling

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine. Add remaining ingredients, except lemon filling, and beat until well combined.

To assemble:

Butter and flour a Springform pan. Spread 1/2  the cake batter into the bottom of the pan. Sprinkle on half of the streusel topping and spread on the lemon curd or filling, to within a 1/2 inch of the edges. Spoon on remaining dough and remaining streusel. Bake at 350 degrees for 50 – 60 minutes, until golden brown and set. Let cool for at least 10 minutes. Remove sides of pan.

For Glaze:

  • 1/2 c. powdered sugar
  • 1 t. lemon juice
  • 1 t. water

While cake cools, stir together powdered sugar, lemon juice and water. Drizzle on top of coffee cake and let cool completely.

If you just can’t wait the coffee cake to cool all the way, this is what it will look like with lemon filling just oozing down the sides. It tastes wonderful though, even if it’s not the prettiest thing. And just so you know, the filling does firm up nicely after it cools.

13 thoughts on “Lemon Coffee Cake

  1. This looks like it would adapt easily to any filling. I am with the kids, coffee cake is better- I wonder how this would work with a pudding filling- example chocolate

  2. Looks divine! I love the combination of lemon & coconut. I wish I had lemon curd/pie filling in the house – I would make this today!

  3. We had this today for my son’s first birthday breakfast. It was delicious. I made some changes, using whole wheat flour & plain yogurt and shared your recipe on my blog as well. Yummy!!

  4. I made this this morning with a cream cheese layer and blackberries instead of the lemon curd. Delicious!

  5. I made this for my husband and he said it is his favorite recipe that I have made!!!

  6. I want to try this recipe. It sounds great, the only thing I don’t like coconut. What do you think if I replace it with ground.almonds? Would I have the same texture for the streusel?

  7. This is a great tiip especially to those fresh to the blogosphere.
    Brief but very accurate information… Many thanks foor sharing this one.
    A must read article!

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