This Lemon Coffee Cake is perfect for breakfast, brunch, afternoon tea, or a light and refreshing dessert! Made with sour cream based lemon cake, swirled with lemon curd, then topped with lemon streusel!
If you love bright, lemony cakes and the delicate crumb topping that makes coffee cake so irresistible, you’re going to love this Lemon Coffee Cake.
This cake is bursting with fresh citrus flavor from both lemon zest and luscious lemon curd, giving every bite a sweet and tangy balance. It’s finished with a buttery crumb streusel that adds just the right amount of texture and a hint of crunch.
Made with sour cream, the cake bakes up incredibly moist, soft, and tender. The streusel is also infused with lemon zest, which adds even more vibrant lemon flavor to the golden crumb topping.
Simple to make and full of sunshine, this Lemon Coffee Cake is perfect for breakfast, brunch, afternoon tea, or a light and refreshing dessert.
WHY YOU’LL LOVE THIS LEMON COFFEE CAKE
- Bright, fresh lemon flavor in every bite! Made with both lemon zest and lemon curd, this cake is packed with vibrant citrus flavor that’s sweet, tangy, and refreshing.
- Ultra moist and tender texture. Sour cream keeps the cake incredibly soft and moist, giving it a rich, bakery style cake.
- Buttery lemon streusel topping. The crumb topping is infused with lemon zest and bakes into a golden, buttery layer with the perfect hint of crunch.
- Perfect for any occasion! Enjoy it for breakfast, brunch, afternoon tea, or as a light and delicious dessert.
- A wonderful make ahead cake. It stays moist for days, making it ideal for preparing in advance for guests or special occasions.
- Perfect balance of sweet and tangy. The combination of rich cake, tart lemon curd, and buttery streusel creates a flavor that’s irresistible.
INGREDIENTS NEEDED & NOTES TO MAKE THIS LEMON COFFEE CAKE
Lemon curd – You’ll need a thick, creamy lemon curd for the filling. If you have time to make your own, try my homemade lemon curd recipe. It’s my absolute favorite and produces a rich, silky curd with the perfect balance of sweet and tangy flavor.
Lemons – Fresh lemons are essential for this recipe. You’ll use the zest in both the cake batter and the streusel topping to add bright, vibrant citrus flavor. Fresh lemon zest makes all the difference.
Butter – I use unsalted butter so I can control the amount of salt in the recipe, but salted butter works just as well. Be sure the butter is softened to room temperature so it creams smoothly with the sugar.
Eggs – Use room temperature eggs so they blend evenly into the batter and help create a light, tender texture.
Sour cream – This is the secret to an incredibly moist, soft cake. Sour cream adds richness and keeps the crumb tender. Full fat Greek yogurt is a great substitute if that’s what you have on hand.
Flour – Regular all-purpose flour provides the perfect structure while keeping the cake soft and fluffy.
Leavening agents – Both baking powder and baking soda are used to help the cake rise properly and create a tender, delicate crumb.
Sugar – Granulated sugar sweetens the cake and enhances the lemon flavor, while a little brown sugar in the streusel adds moisture and a subtle caramel note. You’ll also need about 1 cup of powdered sugar to make the glaze.
Vanilla extract – Adds warmth and depth, balancing the bright citrus flavors and enhancing the overall taste of the cake.
Salt – A small amount of salt balances the sweetness and brings out all of the lemon and vanilla flavors.
TOOLS & EQUIPMENT YOU’LL NEED
9 inch square baking dish or baking pan.
electric mixer
mixing bowls
rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS LEMON COFFEE CAKE
(Be sure to check the printable recipe card below)
Streusel Topping:
125g (spoon and level method) all-purpose flour
110g (1/2 cup) light brown sugar
113g (1 stick) unsalted butter, cold
zest of 1/2 lemon
a pinch of salt
Lemon Curd Cake:
113g (1 stick) unsalted butter, soft at room temperature
200g (1 cup) granulated sugar
zest of 2 lemon
2 large eggs
2 egg yolk
180g (3/4 cup) sour cream
2 teaspoons vanilla extract
250g (spoon and level method) all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
120g (1/2 cup) lemon curd
Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
pinch of salt
STEP 1 – Make the Lemon Streusel
In a medium bowl, whisk together the all-purpose flour, brown sugar, lemon zest, and salt until evenly combined. Cut the cold butter into small cubes and add it to the flour mixture, tossing to coat each piece well.
Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. Be sure to keep the butter as cold as possible for the best crumb texture. Transfer the streusel to the refrigerator to chill while you prepare the cake batter.
STEP 2 – Make the Cake Batter
Preheat the oven to 350°F. Grease a 9-inch baking dish with butter and set aside.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. Set aside.
In a separate large mixing bowl, using an electric mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and vanilla extract until smooth and fully incorporated.
Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until combined and no streaks of flour remain. Be careful not to overmix the batter.
STEP 3 – Assemble and Bake the Cake
Spread the cake batter evenly into the prepared baking dish and smooth the top with a spatula.
Spoon large dollops of lemon curd over the batter. Using a butter knife, gently swirl the lemon curd into the batter to create a marbled effect. Avoid overmixing, you want distinct ribbons of lemon curd throughout the cake.
Sprinkle the chilled streusel evenly over the top, then bake for 35 to 40 minutes, or until the streusel is golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached.
Let the cake cool completely to room temperature while you prepare the lemon glaze.
In a small bowl, whisk together the powdered sugar, a pinch of salt, and 2 tablespoons of fresh lemon juice until smooth. The glaze should be thick yet pourable. If it seems too thick, add more lemon juice, 1 teaspoon at a time, until it reaches your desired consistency.
Drizzle the glaze over the cooled cake, then slice and enjoy!
TIPS FOR MAKING THE BEST
- Use fresh lemons – Fresh lemon zest gives this cake its bright, vibrant flavor. Avoid bottled lemon juice or dried zest, as they won’t provide the same fresh citrus aroma.
- Use room temperature ingredients – Softened butter, eggs, sour cream, and lemon curd blend more smoothly and create a lighter, more even batter.
- Keep the butter cold for the streusel – Cold butter creates a crumbly topping with crisp, buttery clusters. If the butter gets too warm, the streusel may melt instead of forming distinct crumbs.
- Chill the streusel before baking – Refrigerating the topping while you prepare the batter helps it hold its shape and bake into a perfectly crisp crumb topping.
- Use a thick lemon curd – A thick, creamy lemon curd creates beautiful swirls and prevents the filling from sinking into the batter.
- Swirl gently – When marbling the lemon curd into the batter, use a butter knife and make a few large swirls. Overmixing will blend the curd into the batter rather than creating distinct ribbons.
- Measure the flour correctly – For the best texture, spoon the flour into your measuring cup and level it off. Too much flour can make the cake dense and dry.
- Check for doneness early – Ovens can vary, so start checking the cake at around 35 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
- Let the cake cool before slicing – Allow the cake to cool for at least 20 minutes so the lemon curd can set and the slices hold together beautifully.
- Add an optional glaze – For even more lemon flavor, drizzle the cooled cake with a simple lemon glaze
HERE’S HOW TO SERVE AND STORE THIS LEMON COFFEE CAKE
Because this cake contains lemon curd, I highly recommend storing it in the refrigerator. Cover the cake tightly or place it in an airtight container and refrigerate for up to 5 days.
You can also freeze this cake. Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
If possible, glaze the cake just before serving for the freshest appearance, though the glazed cake stores well too.
Lemon Coffee Cake
This Lemon Coffee Cake is perfect for breakfast, brunch, afternoon tea, or a light and refreshing dessert! Made with sour cream based lemon cake, swirled with lemon curd, then topped with lemon streusel!
Ingredients
Streusel Topping:
- 125g (spoon and level method) all-purpose flour
- 110g (1/2 cup) light brown sugar
- 113g (1 stick) unsalted butter, cold
- zest of 1/2 lemon
- a pinch of salt
Lemon Curd Cake:
- 113g (1 stick) unsalted butter, soft at room temperature
- 200g (1 cup) granulated sugar
- zest of 2 lemon
- 2 large eggs
- 2 egg yolk
- 180g (3/4 cup) sour cream
- 2 teaspoons vanilla extract
- 250g (spoon and level method) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 120g (1/2 cup) lemon curd
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- pinch of salt
Instructions
STEP 1 - Make the Lemon Streusel
- In a medium bowl, whisk together the all-purpose flour, brown sugar, lemon zest, and salt until evenly combined.
- Cut the cold butter into small cubes and add it to the flour mixture, tossing to coat each piece well.
- Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. Be sure to keep the butter as cold as possible for the best crumb texture. Transfer the streusel to the refrigerator to chill while you prepare the cake batter.
STEP 2 - Make the Cake Batter
- Preheat the oven to 350°F. Grease a 9-inch baking dish with butter and set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. Set aside.
- In a separate large mixing bowl, using an electric mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium speed until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and vanilla extract until smooth and fully incorporated.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until combined and no streaks of flour remain. Be careful not to overmix the batter.
STEP 3 - Assemble and Bake the cake
- Spread the cake batter evenly into the prepared baking dish and smooth the top with a spatula.
- Spoon large dollops of lemon curd over the batter. Using a butter knife, gently swirl the lemon curd into the batter to create a marbled effect. Avoid overmixing, you want distinct ribbons of lemon curd throughout the cake.
- Sprinkle the chilled streusel evenly over the top, then bake for 35 to 40 minutes, or until the streusel is golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached.
- Let the cake cool completely to room temperature while you prepare the lemon glaze.
- In a small bowl, whisk together the powdered sugar, a pinch of salt, and 2 tablespoons of fresh lemon juice until smooth. The glaze should be thick yet pourable. If it seems too thick, add more lemon juice, 1 teaspoon at a time, until it reaches your desired consistency.
- Drizzle the glaze over the cooled cake, then slice and enjoy!
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