Indulge in the exquisite taste of our Zesty Lemon Delight Coffee Cake, a perfect blend of pure lemon flavor, velvety cream cheese, and a luscious vanilla glaze! Whether it’s a special occasion or just a regular Tuesday, this breakfast cake promises a delightful start to your day. The aromatic lemon notes and the creamy texture of the cream cheese make this coffee cake an irresistible treat.
What Defines a Coffee Cake?
For those curious minds, a coffee cake is essentially a breakfast-appropriate cake, not necessarily containing coffee but best enjoyed with a cup of it. Typically adorned with crumble, streusel, or a sugar-flour topping (sans cinnamon in this case), it’s a delightful morning treat.
The Perfect Lemon Coffee Cake Recipe
Our lemon coffee cake recipe boasts a crumble topping, a creamy vanilla glaze, and a rich, buttery texture that bursts with flavor. With simple ingredients and a quick preparation time, it’s not only delicious but also perfect for those busy mornings. Plus, the convenience of making it ahead of time adds to its appeal.
Baking Tips for Lemon Coffee Cake Perfection
Creaming sugar and butter until pale and doubled is key for a finer crumb and lighter texture. Thick batter should be evenly spread in a well-prepared 9×9 pan. Opt for organic lemons when zesting and juicing. And, always check for doneness with a skewer, ensuring a moist crumb for the perfect bake.
The Yay or Nay of Vanilla Glaze
In our household, the answer is a resounding YES to a glaze every time! Crafted with milk and confectioners’ sugar, you can customize it with vanilla or lemon extract for a delightful twist. The secret lies in achieving the right consistency—a balance between pourable and thick enough to hold its shape.
Creating the Perfect Crumble Topping
Enhance any coffee cake with a simple yet amazing crumble topping. Mix cold, cubed butter with flour and sugar until the butter is no larger than a pea. Easy, yet it adds a layer of perfection to your baked goods.
Make-Ahead Magic and Flavorful Variations
Yes, you can prepare our lemon coffee cake in advance. It tastes delicious fresh out of the oven but even better after a slight warming the next day. Experiment with added blueberries or raspberries for a fruity twist; just fold in 1 to 1 1/2 cups of fresh blueberries before baking.
Ingredients:
Crumble
- 1/2 cup (113g) butter, cold and cubed
- 3/4 cup all-purpose flour
- 1/3 cup confectioners’ sugar
Cream Cheese Filling
- 8 ounces (227g) cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
Lemon Coffee Cake
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup (113g) butter, room temperature
- 2 tablespoons lemon zest
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk (preferably whole)
- 1/3 cup freshly squeezed lemon juice
Glaze
- 1 cup (125g) confectioners’ sugar
- 1-2 tablespoons milk
Instructions:
- Preheat the oven to 325°F (163°C) and prepare a 9×9 square pan with non-stick spray or butter and flour.
- Crumble: Combine cold, cubed butter, flour, and sugar until the butter is pea-sized. Set aside.
- Cream Cheese Filling: Mix cream cheese and sugar until smooth. Set aside.
- Lemon Coffee Cake: Sift together flour, salt, and baking powder. Mix butter, lemon zest, and sugar until fluffy. Add eggs and vanilla. Combine dry ingredients and milk-lemon juice mixture. Pour batter into the prepared pan.
- Assembly: Spoon cream cheese mixture over the batter and spread it out. Sprinkle the crumble on top.
- Bake for 40 minutes at 325°F (163°C). Check for doneness with a toothpick.
- Allow the coffee cake to cool for 10 minutes. Drizzle glaze over the top and serve.
