Description
A moist and tender lemon coffee cake that’s perfect for brunch or a sweet afternoon treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8-inch round cake pan by greasing and flouring it.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the sour cream, milk, lemon zest, lemon juice, and vanilla extract until fully combined.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and smooth it out.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For added flavor, consider adding a dash of almond extract. This cake can also be made in an air fryer with adjusted cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon coffee cake, dessert, brunch, easy cake recipe