Easy Lemon Coffee Cake Recipes

LEMON CRUMB COFFEE CAKE

Steps:

• 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!

LEMON COFFEE CAKE

Steps:

• Preheat the oven to 350F degrees.
• Grease and flour a 9x13 inch pan.

LEMON-POPPY SEED COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
• Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
• Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

ITALIAN LEMON COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
• Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
• Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

LEMON COFFEE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

MEYER LEMON COFFEE CAKE

Steps:

• Streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover and refrigerate until ready to use, up to 3 days.
• Cake: In a large skillet of simmering water, cook lemon slices 1 minute. Drain and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet.
• Preheat oven to 350 degrees. Butter a 9-inch angel-food-cake pan. Sift together flour, baking powder, baking soda, and salt. In a mixer fitted with the paddle attachment, beat together butter, granulated sugar, and lemon zest on medium speed in a large bowl until light and fluffy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to low. Beat in flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture and beating until combined after each addition.
• Spoon half of batter evenly into pan. Arrange half of lemon slices in a single layer over batter. Spread remaining batter evenly over top. Cover with remaining lemon slices in a single layer. Sprinkle chilled streusel evenly over batter.
• Bake until cake is golden brown and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet; let cool in pan 15 minutes. Run a knife around edges of pan and remove outer ring. Let cool on rack 15 minutes more. Run a knife around center tube. Slide two wide spatulas between bottom of cake and pan, and lift cake to remove from center tube. Let cool completely on rack.
• Glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down sides. Let glaze set before slicing, about 5 minutes.