Dessert - Best ever lemon coffee cake recipes

Author: Jennifer Webster

Moist lemon cake with crunchy crumble topping and sweet lemon cream cheese glaze. This sweet lemon cake has it all: lemon cheesecake filling, crumbly streusel topping and a lemon glaze.

Lemon Coffee Cake
Lemon Crumb Coffee Cake
Lemon Coffee Cake
Lemon Coffee Cake

Lemon Coffee Cake

Lemon Coffee Cake is a delicious, moist, and sweet breakfast or snack cake, and also a very easy dessert recipe. Bursting with tangy lemon flavor, this coffee cake is the perfect treat to enjoy this spring or summer!
Provided by: Vera Z.
Total time: 100 minutes
Cook time: 27664596 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 24

Ingredients:

2/3 cup all-purpose flour
Dash of salt
3 Tablespoons light brown sugar
5 Tablespoons sugar
4 Tablespoons unsalted butter-melted and slightly cooled
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 Tablespoons unsalted butter-softened
1 cup sugar
1 teaspoon vanilla
grated lemon zest from 1 lemon
2 eggs
¾ cup sour cream
1 cup lemon curd (store-bought or homemade)
8 oz. cream cheese-softened
1 egg
½ teaspoon vanilla
4 Tablespoons sugar
½ cup lemon juice
2 teaspoons lemon zest
½ cup sugar
2 eggs
5 Tablespoons unsalted butter

How to cook:

To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges (or it will burn during baking).
Spoon the remaining batter on top.
Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
Dust with powdered sugar before serving if desired.

Notes: Lemon Coffee Cake - Spaceships and Laser Beams, Lemon Coffee Cake Ingredients · ½ cup unsalted butter, softened · 1 (8-ounce) block of cream cheese, softened · 1 cup packed light brown sugar · ½

Lemon Blueberry Coffee Cake with Cream Cheese Filling

Top with remaining cake batter and spread to cover as much of the cream cheese as possible Duration: 1:35

Lemon Crumb Coffee Cake

Lemon Crumb Coffee Cake brings magic to the breakfast table with every bite. This sweet lemon cake has it all: lemon cheesecake filling, crumbly streusel topping and a lemon glaze. It doesn't get more lemony than this!
Provided by: Aimee Shugarman
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 22

Ingredients:

1 1/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 Tablespoon unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 Tablespoon fresh lemon juice
1/4 cup milk
1 package (8 ounce) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 lemon, zested
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1 1/2 cup all-purpose flour
1 Tablespoon lemon juice
1 cup powdered sugar
1 Tablespoon milk

Nutrition:

Calories: 577 calories
Carbohydrate: 84 grams carbohydrates
Cholesterol: 127 milligrams cholesterol
Fat: 24 grams fat
Fiber: 1 grams fiber
Protein: 8 grams protein
Saturated Fat: 14 grams saturated fat
Serving Size: 1 slice
Sodium: 195 milligrams sodium
Sugar: 50 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 8 grams unsaturated fat

How to cook:

For the cake, grease and flour a 9-inch springform pan. Set aside.
In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
Refrigerate cake for 3 hours to allow cheesecake filling to set up.
Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

Notes: Lemon Curd Coffee Cake, Batter · ▢ 3 ⅓ cups all purpose flour · ▢ ¾ teaspoon salt · ▢ ¾ teaspoon baking powder · ▢ ¾ teaspoon baking soda · ▢ 2 sticks butter salted or

Lemon Coffee Cake

A soft and tender lemon cake topped with a buttery crumb topping and a sweet and tart lemon icing. The perfect accompaniment to a cup of coffee or tea.
Provided by: Allison - Celebrating Sweets
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

½ cup all purpose flour
¼ cup granulated sugar
1 teaspoon lemon zest
4 tablespoons cold unsalted butter (cut into pieces)
2 tablespoons sliced almonds (optional)
1½ cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
3 tablespoons lemon zest (from about 3 medium lemons)
½ cup vegetable or canola oil
2 large eggs
2 teaspoons pure almond extract
¼ cup freshly squeezed lemon juice
½ cup sour cream
2 tablespoons freshly squeezed lemon juice (see note)
⅔ cup powdered sugar
2 drops almond extract

Nutrition:

How to cook:

Crumb topping:
Combine flour sugar, and lemon zest. Add the cold butter and work it into the dry ingredients (using a pastry cutter or your fingers) until the pieces of butter are pea sized or smaller. Stir in the sliced almonds. Place in the refrigerator while you proceed with the cake.
Cake:
Preheat oven to 350°F with a rack in the center of the oven.
Combine flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat sugar, lemon zest, oil, eggs, almond extract, and lemon juice until fully combined. Beat in half of the dry ingredients until combined, followed by the sour cream, then the remaining dry ingredients.
Pour the cake batter into a greased 9x9 square baking pan and smooth into an even layer. Remove the crumb topping from the fridge and sprinkle it over the top. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool completely. Once cool, proceed with the icing.
Icing:
Whisk all ingredients until combined. Adjust the consistency as desired, by adding more powdered sugar to thicken or more lemon juice to thin. Drizzle over the top of the cooled cake.

Notes: White Chocolate and Lemon Coffee Cake Recipe, ½ cup unsalted butter, softened · ½ cup white sugar · 3 tablespoons lemon zest · 2 large eggs · 3 tablespoons fresh lemon juice · 2 teaspoons baking powder

Lemon Coffee Cake

Moist lemon cake with crunchy crumble topping and sweet lemon cream cheese glaze. This lemon coffee cake is bursting with bright lemon and perfect for brunch.
Provided by: Fiona Dowling
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 15 servings
Number of ingredients: 18

Ingredients:

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
6 tablespoons unsalted butter (, melted)
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
3 tablespoons lemon zest
1/3 cup lemon juice (, freshly squeezed)
2/3 cup sour cream
1 oz cream cheese
1 tablespoon lemon juice
3/4-1 cup powdered sugar

How to cook:

Preheat the oven to 350F degrees.
Grease and flour a 9x13 inch pan.
Crumble Topping
Stir together the flour, granulated sugar and brown sugar.
Stir in the melted butter. It should be like crumbly, wet sand. Set aside.
Lemon Cake
In a medium bowl whisk together the flour, baking soda, baking powder and salt.
In a large bowl beat together the butter and sugar until fluffy. Then beat in the eggs and vanilla.
Stir in the lemon zest and lemon juice.
With the mixer on low beat in about 1/2 of the flour mixture followed by about 1/2 of the sour cream. Repeat with the rest of the flour and sour cream.
Pour into the prepared pan and smooth the top. Sprinkle the crumble overtop.
Bake in the preheated oven for about 30-34 minutes, or until an inserted toothpick comes out clean.
Allow to cool fully.
Lemon Cream Cheese Glaze
Whisk together the cream cheese, lemon juice and 3/4 cup powdered sugar until smooth.
Whisk in a little more powdered sugar or lemon juice as needed.
Drizzle the cooled cake with glaze.

Notes: Lemon Coffee Cake - OMG Chocolate Desserts, Cake: · 1 1/2 cups all-purpose flour · 1 teaspoon baking powder · 1/4 teaspoon salt · 6 Tablespoons unsalted butter-softened · 1 cup sugar