Lemon Coffee Cake Recipe — Moist Citrus Loaf for Brunch

Moist lemon cake with a crunchy crumble topping and a sweet lemon glaze. This lemon coffee cake is full of bright citrus flavor and makes a lovely brunch or breakfast treat. The crumb is tender and the lemon is lively without being overly tart.

This post was updated March 27, 2024 with new photos & recipe tips

This lemon coffee cake is ideal for lemon lovers who want something bright and fresh but not overly sweet. It works well for breakfast, brunch, or a light dessert. The base is a moist, buttery vanilla cake flavored with lemon zest and juice, topped with a crunchy streusel and finished with a simple lemon glaze. The result is a cake that’s tender inside with a satisfying contrast of textures from the crumble.

The cake starts with a tender, buttery batter lightly scented with lemon. The streusel adds a crisp, buttery crunch that pairs perfectly with the soft crumb. A thin lemon glaze brightens every bite and adds just enough sweetness to balance the citrus.

Making Lemon Coffee Cake

Below are clear, step-by-step instructions and tips to help you bake a moist, tender cake with a crisp crumble topping.

1. Preheat the oven to 350°F (180°C) and prepare your pan. A 9-inch round springform pan is recommended because its high sides and removable ring make serving easier. Lightly grease and flour the pan.
   • Wrap the outside of the springform pan with aluminum foil to prevent any batter from leaking.
   • You can also use a 9×9-inch (23×23 cm) square pan with high sides.

Make the crumb topping:

1. Combine the flour, granulated sugar, brown sugar, and salt. This recipe uses only a small amount of brown sugar so it won’t overpower the lemon.
2. Stir in melted butter until the mixture resembles coarse crumbs. Using melted butter yields a more uniform, slightly moister crumble that slices easily compared to using cold butter.
   

   

Now prepare the lemon cake:

1. Sift together the flour, baking powder, baking soda, and salt, then whisk to distribute the leavening agents evenly. This removes lumps and helps avoid overmixing later.
   1. Sifting prevents flour lumps and reduces the need to overwork the batter, which keeps the cake tender.
2. In a large bowl, add the sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the oils and intensify the lemon flavor.
   

   

3. Add the butter to the sugar and lemon mixture and beat until creamy.
4. Mix in the vanilla, then beat in the eggs one at a time, stopping to scrape down the sides and bottom of the bowl between additions. Beating the eggs in one at a time helps prevent overmixing.
   

   

5. Stir in the sour cream and lemon juice. The mixture may look slightly curdled—this is normal.
6. Add about half of the flour mixture and mix on low speed until just combined, then whisk in the milk. I often start folding by hand to avoid overmixing.
   

   

7. Fold in the remaining dry ingredients until you no longer see streaks of flour. The batter will be thick and may show bits of lemon zest—that’s fine. Mix gently by hand if possible.
   

   

Assemble and bake:

1. Spoon the batter into the prepared pan and smooth the top.
2. Evenly sprinkle the crumble topping over the batter. It will seem like a lot, but some will settle into the cake as it bakes.
   

   

3. Bake on the middle rack for about 45–50 minutes for a 9-inch round pan or 35–40 minutes for a 9×9 square pan. A toothpick inserted into the center should come out clean and the cake should not wobble. If the streusel browns too quickly, tent with foil and continue baking.

Baking Tips & Tricks

• Use fresh lemons: zest first, then squeeze for juice. You’ll need about 3 medium lemons for the cake and glaze. Avoid bottled lemon juice, which can taste harsh in baked goods.
• Bring ingredients to room temperature before starting so they incorporate smoothly without overmixing.
• Measure flour accurately—whisk it first, spoon into the measure, then level off, or use a kitchen scale for best results.
• Don’t overmix. Overmixing makes cakes tough and can create air tunnels.
• Alternate additions of dry and wet ingredients as directed to keep the batter uniform and tender.

This lemon coffee cake is wonderful with morning coffee or an afternoon tea. The lemon flavor is bright without being sharp, the cake stays moist, and the crumb topping adds a delightful crunch.

You might want a second slice!

5 from 2 votes

Lemon Coffee Cake

By: Fiona Dowling

Moist lemon cake with crunchy crumble topping and sweet lemon glaze. This lemon coffee cake is bursting with bright lemon and perfect for brunch.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Servings: 12 Slices

Equipment

• 9-inch (23 cm) springform pan or a 9×9 inch (23×23 cm) square pan with high sides

Ingredients

Crumb Topping

• 1 cup all-purpose flour (125 grams)
• 1/2 cup granulated sugar (100 grams)
• 2 tablespoons light brown sugar
• 5 tablespoons unsalted butter (70 grams), melted

Lemon Cake

• 2 1/2 cups all-purpose flour (313 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar (250 grams)
• 3 tablespoons lemon zest
• 2/3 cup unsalted butter (150 grams)
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1/2 cup sour cream (120 ml), room temperature
• 3 tablespoons lemon juice (60 ml), freshly squeezed
• 1/4 cup milk (60 ml), 2% or whole milk, room temperature

Lemon Glaze

• 1 – 1 1/2 cups powdered sugar (110 – 165 grams)
• 1 – 2 tablespoons lemon juice (15–30 ml), freshly squeezed

Instructions

• Preheat the oven to 350°F (180°C).
• Wrap the outside of a 9-inch springform pan with foil. Lightly grease and dust with flour. Set aside.

Crumb Topping

• Stir together the flour, granulated sugar, brown sugar, and salt.
• Stir in melted butter until the mixture resembles crumbly, wet sand. If too wet, add 1 tablespoon extra flour and 1 tablespoon granulated sugar. Set aside.

Lemon Cake

• Sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
• Combine sugar and lemon zest in a large bowl and rub the zest into the sugar to release the oils.
• Add butter to the sugar and beat until fluffy. Add vanilla, then beat in eggs one at a time, scraping the bowl between additions.
• Beat in sour cream and lemon juice.
• Add half of the flour mixture and mix on low until just combined. Whisk in the milk. Add the remaining flour mixture and gently mix until no large streaks of flour remain. Do not overmix.

Assembling and Baking

• Spoon the batter into the prepared pan and smooth the top.
• Cover the batter evenly with the crumb topping.
• Bake 45–50 minutes for a 9-inch round pan or about 35–40 minutes for a 9×9 square pan. A toothpick should come out clean and the cake should not wobble. If the crumble browns too fast, tent with foil. Cool the cake in the pan.

Lemon Glaze

• Whisk about 1 tablespoon lemon juice with 1 cup powdered sugar. Adjust with more juice or sugar until the glaze is thin enough to drizzle but still opaque.
• Unclamp the springform ring and drizzle the cooled cake with glaze.

Notes

1. Lemons: You’ll need about 3 medium lemons for the cake and glaze, or 4 smaller lemons.
2. Sour Cream: Plain Greek yogurt can be used as a substitute for sour cream.
3. Nutrition: Nutrition information is an estimate per slice assuming 12 uniform slices and that all crumble and glaze are used.
4. Storage: Store the cake in an airtight container or tightly covered at room temperature for up to 3 days.

Nutrition

Calories: 488kcal, Carbohydrates: 76g, Protein: 6g, Fat: 19g

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