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Greek Yogurt Lemon Coffee Cake - A bright and flavorful lightened up lemon coffee cake with a crunchy streusel topping and a sweet & tangy lemon glaze.

Greek Yogurt Lemon Coffee Cake {gf}

A bright and flavorful lemon coffee cake with a crunchy streusel topping and a sweet & tangy lemon glaze. It's gluten-free and made lighter with Greek yogurt and coconut oil.
Course Dessert
Cuisine American
Keyword gluten free dessert, healthy dessert recipe, lemon dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 352 kcal

Ingredients

  • 2 cups Bob's Red Mill Gluten Free 1 to 1 baking flour or all purpose flour
  • 1/2 teaspoon xantham gum leave out if using all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 3/4 Greek yogurt I used non-fat, room temperature
  • 1/3 cup coconut oil melted and slightly cooled (can also substitute with vegetable 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 Bob's Red Mill Gluten Free 1 to 1 baking flour or all purpose flour
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold butter 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
  • 1/2 teaspoon of lemon zest

Instructions

  1. Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with cooking spray or line it with parchment paper, leaving extra paper hanging over two of the sides.
  2. Make the streusel topping In a large bowl, whisk the flour, sugar, and salt together. Mix in lemon zest and lemon extract. Toss in cubes of butter and cut using two forks, a pastry blender or your fingers to 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, salt and xantham gum (if making the GF version). Set aside.
  4. In a large bowl, whisk together the melted coconut oil with sugar. Slowly whisk in egg and mix well. Whisk in Greek 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

Heavily adapted from King Arthur Flour

Nutrition Facts
Greek Yogurt Lemon Coffee Cake {gf}
Amount Per Serving (1 serving (1/12 recipe))
Calories 352 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Cholesterol 33mg11%
Sodium 191mg8%
Potassium 45mg1%
Carbohydrates 54g18%
Fiber 3g12%
Sugar 31g34%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 5.6mg7%
Calcium 42mg4%
Iron 1.3mg7%
* 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.