Description
This Extra Moist Lemon Coffee Cake with Icing is a delightful treat featuring a tender lemon-infused cake layered with a cinnamon sugar center and topped with a buttery crumb streusel. Finished with a smooth lemon icing, this cake offers a perfect balance of tangy citrus and warm spices, ideal for breakfast, brunch, or dessert.
Ingredients
Cake Batter
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 ½ cups buttermilk
- 1 tablespoon vanilla extract
- Zest & juice of 1 small lemon
- 2 cups all-purpose flour
- 1 (3.4 ounce) box Jell-O lemon instant pudding & pie filling
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
Cinnamon Sugar Center
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Crumb Topping (Streusel)
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup (1 stick) butter, melted
Icing (Optional)
- 1 cup powdered sugar, sifted if lumpy
- 1 ½ tablespoons milk of choice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Generously coat a tubular-shaped baking pan (such as a tube or angel food cake pan) with non-stick spray and set aside to ensure easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, lemon zest, and lemon juice until well combined to create a smooth and flavorful base for the cake batter.
- Add Dry Ingredients to Batter: To the wet mixture, add the all-purpose flour, lemon instant pudding mix, baking powder, and kosher salt. Stir gently until the batter is just combined to avoid overmixing and ensure a tender crumb. Set the batter aside.
- Prepare Cinnamon Sugar Center: In a separate bowl, combine packed light brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Use your hands or a utensil to thoroughly mix the ingredients, creating a fragrant cinnamon sugar blend. Set aside.
- Make the Crumb Topping: In a medium bowl, mix together flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Use your hands to form the streusel for an even texture. Set aside.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread evenly or tap the pan gently to fill the edges. Sprinkle the cinnamon sugar center evenly over the batter. Pour the remaining batter on top, smoothing it out gently. Finally, evenly sprinkle the crumb topping over the top and gently pat it into the batter.
- Bake the Cake: Place the pan in the preheated oven and bake at 325°F for 1 hour, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare the Icing (Optional): While the cake bakes, whisk together powdered sugar, milk, lemon juice, and vanilla extract in a bowl until the icing is silky smooth and well combined.
- Cool and Ice the Cake: After baking, allow the cake to cool in the pan for 15 minutes. Carefully remove the cake from the pan and place it on a cooling rack. Drizzle the prepared lemon icing over the cake evenly and let it set for 10–15 minutes before serving.
- Serve: Slice the lemon coffee cake into wedges and enjoy this moist, flavorful treat with family or guests.
Notes
- Using a tubular pan helps the cake bake evenly due to its structure.
- Do not overmix the batter to keep the cake tender and moist.
- The icing is optional but adds a lovely tangy sweetness that complements the lemon flavor.
- Make sure to sift powdered sugar if lumpy to achieve a smooth icing.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
