This Italian Lemon Coffee Cake is a delightful, fragrant dessert that’s perfect for any occasion. With its tender, moist crumb, bright lemon flavor, and a touch of sweetness, it’s an Italian-inspired treat that pairs wonderfully with a cup of coffee or tea. The cake is simple to make, yet it looks and tastes like something special, making it a fantastic addition to breakfast, brunch, or dessert tables. Light, zesty, and full of flavor—this cake will leave everyone asking for seconds.
Key Information
- Preparation Time: 15 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour
- Number of Servings: 8-10 servings
- Serving Size: 1 slice per serving
Nutritional Information (Per Serving)
- Calories: 290 kcal
- Protein: 4g
- Carbohydrates: 38g
- Fat: 15g
- Sodium: 210mg
- Fiber: 1g
- Sugar: 18g
Note: This coffee cake is indulgent yet light, making it a perfect treat for any time of day.
Ingredients List
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) fresh lemon juice
- 1/4 cup (60ml) whole milk
For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest
For the Glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Detailed Method of Preparation
1. Prepare the Streusel Topping:
- In a medium bowl, combine the flour, sugar, cinnamon, and lemon zest.
- Add the cold butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Set the streusel aside.
2. Make the Cake Batter:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the sour cream, lemon juice, and milk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
3. Add the Streusel Topping:
- Sprinkle the streusel topping evenly over the batter, ensuring it covers the surface.
4. Bake the Cake:
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake for an added touch of sweetness and shine.
6. Serve and Enjoy:
- Slice and serve your Italian Lemon Coffee Cake with a cup of coffee or tea. It’s perfect for breakfast, brunch, or dessert!
Tips for Culinary Success
Use Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and sour cream are at room temperature before mixing. This will help the batter come together smoothly.
Zest the Lemons Carefully: When zesting the lemons, make sure to avoid the bitter white pith underneath the zest. Only the bright yellow part of the skin should be used for flavor.
Check for Doneness: Every oven is different, so start checking the cake for doneness around the 45-minute mark. The cake is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean.
Make It Your Own: If you want to add a bit of variety, you can include a handful of fresh blueberries or raspberries into the batter before baking. Their tartness will complement the lemon flavor beautifully.
Use Fresh Lemon Juice: For the best flavor, always use freshly squeezed lemon juice instead of bottled juice. It adds a fresher, brighter flavor to the cake and glaze.
Frequently Asked Questions (FAQs)
1. Can I make this cake in advance?
Yes! This Italian Lemon Coffee Cake can be baked a day or two ahead of time. Store it in an airtight container at room temperature, and drizzle with glaze just before serving for a fresh look.
2. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It will stay fresh for up to 3 months. Thaw it at room temperature before serving.
3. Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be substituted for sour cream in this recipe. It will give the cake a similar tangy flavor and help keep it moist.
4. What can I substitute for the streusel topping?
If you prefer a simpler topping, you can omit the streusel and just sprinkle a bit of powdered sugar over the cooled cake for a light finish.
5. Can I use a different citrus for this cake?
If you prefer a different flavor, you can substitute lime or orange zest for the lemon zest in both the cake and the streusel. Orange juice can also replace the lemon juice in the batter.