Luscious Lemon Coffee Cake Recipes

LEMON COFFEE CAKE

Lemon Coffee Cake image

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

Time 1h

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

Steps:

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

LEMON CRUMB COFFEE CAKE

Lemon Crumb Coffee Cake image

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

Categories Breakfast and Brunch

Time 1h5m

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

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!

Nutrition Facts : Calories 577 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slice, Sodium 195 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

LEMON COFFEE CAKE

Lemon Coffee Cake image

"This quick coffee cake was one of the first recipes I tried after I got married more than 30 years ago," recalls Darlene Brenden of Salem, Oregon. "Since then, I have received many compliments and requests for the recipe. The lemon filling makes it a refreshing treat any time of day."

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 8

Ingredients

1-1/4 cups sugar, divided
3/4 cup canola oil
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can (15-3/4 ounces) lemon pie filling
1-1/2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 138mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE

Luscious Lemon-Blueberry Coffee Cake image

All natural yogurt is the secret to moist and delicious homemade coffee cake loaded with fresh blueberries.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 15

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
3 tablespoons canola oil
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 egg
1 1/2 cups fresh or frozen (thawed and drained) blueberries
1/3 cup sliced almonds
1/2 cup powdered sugar
2 to 2 1/2 teaspoons milk
1/4 teaspoon vanilla

Steps:

Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 33 g, TransFat 0 g

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