This Lemon Coffee Cake is soft, fluffy, moist and features fresh lemon juice and zest for a zingy spring treat. Perfect for brunch or dessert, this cake is made with wholesome ingredients like almond flour, coconut oil and maple sugar and is sure to become a family favorite!

Updated March 2024

Lemon Coffee Cake Recipe: A Zesty and Sweet Treat

Lemon Coffee Cake is the perfect blend of citrusy brightness and comforting sweetness, making it an ideal treat for breakfast, an afternoon snack or any time of day. This lemon cake recipe features a moist and fluffy cake base infused with fresh lemon juice and zest, topped with a crumbly streusel topping and finished with a tangy lemon glaze.

With its bright and sunny flavors, this deliciously moist lemon coffee cake is sure to become a new favorite in your baking repertoire. Whether you’re hosting a brunch or simply craving a cozy treat, this recipe is a must-try!

Ingredients You’ll Need:

• Gluten-Free Flour: Provides the base for the cake, ensuring it’s suitable for those with gluten sensitivities.
• Baking Powder and Baking Soda: Help the cake rise and achieve a light texture.
• Maple Sugar: Adds natural sweetness to the cake batter.
• Greek-style Yogurt: Adds moisture and richness to the cake, while also contributing to its tender crumb. Opt for dairy-free or regular Greek yogurt depending on your preference.
• Coconut Oil: Provides moisture to the cake and adds a subtle tropical flavor. You can opt for any other neutral-tasting oil.
• Fresh Lemon Juice and Zest: Infuses the cake with vibrant lemon flavor, creating a refreshing taste.
• Lemon Extract: Enhances the lemon flavor in the cake for an extra zesty kick.
• Streusel Topping: Adds a crunchy, crumbly texture to the cake, featuring flour, sugar, butter, and lemon zest.
• Lemon Glaze: A simple mixture of lemon juice, powdered sugar, and zest that adds a tangy finishing touch.

Instructions: How to make Lemon Coffee Cake

1. Prepare the Streusel Topping: Combine flour, sugar, salt, lemon zest, and lemon extract. Cut in cold butter until pea-sized crumbs form.
2. Make the Cake Batter: Whisk together dry ingredients in one bowl and wet ingredients in another. Gradually mix dry ingredients into wet until just combined.
3. Assemble and Bake: Spread the batter in a prepared pan, sprinkle streusel topping over the batter, and bake until golden brown and a toothpick comes out clean.
4. Finish with Glaze: Once cooled, drizzle lemon glaze over the cake for an extra burst of lemon flavor.

Tips for making the Best Lemon Coffee Cake:

• Room Temperature Ingredients: Ensure that your eggs, yogurt, and coconut oil are at room temperature before mixing to prevent the batter from becoming too thick or lumpy.
• Gentle Mixing: Fold the dry ingredients into the wet ingredients gently until just combined to avoid overmixing, which can result in a tough cake.
• Proper Cooling: Allow the cake to cool completely in the pan before slicing to prevent it from falling apart.

Variations and Substitutions:

• Flour: Swap out gluten-free flour for all-purpose flour if you don’t require a gluten-free option.
• Citrus: Experiment with different citrus flavors by using lime or orange juice and zest instead of lemon.
• Nuts or oats: Customize the streusel topping with chopped nuts or oats for added texture and flavor.
• Blueberry Lemon Coffee Cake: Fold fresh or frozen blueberries into the batter for bursts of juicy sweetness throughout the cake.
• Lemon Poppy Seed Coffee Cake: Add a tablespoon or two of poppy seeds to the batter for a delightful crunch and visual appeal.
• Coconut Lemon Coffee Cake: Mix shredded coconut into the streusel topping and sprinkle some on top of the glaze for a tropical twist.
• Raspberry Lemon Coffee Cake: Swirl raspberry jam or fresh raspberries into the batter for a tangy and sweet flavor combination.

Serving Suggestions:

• Brunch Gathering: Serve slices of Lemon Coffee Cake alongside a spread of fresh fruit, yogurt, and mimosas for a delicious brunch spread.
• Afternoon Tea: Pair the cake with a pot of Earl Grey or herbal tea for a cozy afternoon treat.
• Dessert Delight: Warm slices of the cake and top them with a scoop of vanilla ice cream for an irresistible dessert.

Storage and Freezer Instructions:

• Refrigeration: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezer: To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container for up to 3 months.

FAQs (Frequently Asked Questions):

1. Can I use regular granulated sugar instead of maple sugar?
   • Yes, you can substitute regular granulated sugar for maple sugar in equal amounts.
2. Can I make this gluten-free lemon coffee cake with streusel topping ahead of time?
   • Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to three days. Alternatively, you can freeze individual slices for longer storage.
3. Can I omit the streusel topping?
   • While the streusel topping adds texture and flavor to the cake, you can omit it if desired. The cake will still be delicious without it.
4. Can I use lemon juice from a bottle instead of fresh lemons?
   • Fresh lemon juice is recommended for the best flavor. However, you can use bottled lemon juice in a pinch. Just be sure to use 100% pure lemon juice without any added sweeteners or preservatives.

More lemon dessert recipes you will love:

Lemon Poppy Seed Loaf

Keto Lemon Cake

5 from 1 vote

Print

Lemon Coffee Cake

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

This Lemon Coffee Cake is soft, fluffy, moist and features fresh lemon juice and zest for a zingy spring treat. Perfect for brunch or dessert, this cake is made with wholesome ingredients like almond flour, coconut oil and maple sugar and is sure to become a family favorite!

Course: Dessert

Cuisine: American

Keyword: gluten free dessert, lemon coffee cake, lemon dessert

Servings: 12 servings

Calories: 352 kcal

Author: Kelly

Ingredients

• 2 cups gluten free 1-to-1 baking flour , such as Bob's Red Mill or Cup4Cup, you can also use all purpose flour if you're not gluten-free
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated pure maple sugar , you can also sub with any granulated sugar or granulated sweetener of your choice such as Lakanto or Swerve for a lower sugar / lower carb option
• 1 large egg , room temperature
• 3/4 thick Greek-style plant-based (such as Kite-Hill or Cocojune) or regular Greek yogurt if you're not dairy-free yogurt, room temperature
• 1/3 cup coconut oil melted and slightly cooled , you can also substitute with any neutral tasting oil
• 1/3 cup freshly squeezed lemon juice , about 3 medium lemons
• 2 tablespoons lemon zest , about 2 medium lemons
• 1/2 teaspoon pure lemon extract

Streusel Topping:

• 1 1/4 cup gluten-free 1-to-1 baking flour such as Bob's Red Mill or Cup4Cup, you can also use all purpose flour if you're not gluten-free
• 3/4 cup pure maple sugar . you can also sub with any granulated sugar or granulated sweetener of your choice such as Lakanto or Swerve for a lower sugar / lower carb option
• 1/8 teaspoon salt
• 1/2 cup cold vegan butter (or unsalted butter) if you're not dairy-free, cut into cubes
• 1 tablespoon lemon zest , about 1 medium lemon
• 1/2 teaspoon pure lemon extract

Lemon Glaze:

• 2 tablespoon fresh lemon juice
• 1/2 cup powdered sugar or powdered sweetener of your choice , opt for Lakanto powdered monk fruit sweetener or powdered Swerve for a lower sugar option
• 1/2 teaspoon lemon zest

Instructions

1. Preheat oven to 350 degrees. Grease or line a 8 x 8-inch baking dish with parchment paper, leaving extra paper hanging for easier removal..

2. Make the streusel topping: In a large bowl, whisk the flour, sugar, and salt together. Mix in lemon zest and lemon extract. Add the butter and using two forks, a pastry blender or your fingers to cut and combine until you have pea-sized crumbs of flour-coated butter. Set aside

3. Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

4. In a large bowl, whisk together the melted coconut oil with sugar. Slowly whisk in egg and mix well. Whisk in the yogurt, lemon juice, and zest and combine until incorporated.
5. Slowly stir in the flour mixture to the batter using a spatula or wooden spoon until just combined. Be careful not to over mix.
6. Spread the batter into the prepared pan and smooth evenly.
7. Sprinkle the streusel topping evenly over cake batter.
8. Bake in the preheated oven for 40-45 minutes or until toothpick comes out clean.
9. Allow to cool in pan.
10. Remove from pan and slice into squares. Serve with a dusting of powdered sugar and / or lemon glaze.

Recipe Notes

How to store:

• Refrigeration: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezer: To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container for up to 3 months.

 

Nutrition Facts

Lemon Coffee Cake

Amount Per Serving (1 serving (1/12 recipe))

Calories 352 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 54g18%

Fiber 3g12%

Sugar 31g34%

Protein 3g6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.