Lemon Coffee Cake

Slice of lemon crumb cake on a white plate.

A soft and tender lemon cake topped with a buttery crumb topping and a sweet and tart lemon icing. The perfect accompaniment to a cup of coffee or tea.

Course Breakfast, Dessert

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 342kcal

Author Allison Mattina

Ingredients

Crumb topping:

½ cup all purpose flour
¼ cup granulated sugar
1 teaspoon lemon zest
4 tablespoons cold unsalted butter cut into pieces
2 tablespoons sliced almonds optional

Cake:

1½ cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
3 tablespoons lemon zest from about 3 medium lemons
½ cup vegetable or canola oil
2 large eggs
2 teaspoons pure almond extract
¼ cup freshly squeezed lemon juice
½ cup sour cream

Icing:

2 tablespoons freshly squeezed lemon juice see note
⅔ cup powdered sugar
2 drops almond extract

Instructions

Crumb topping:

Combine flour sugar, and lemon zest. Add the cold butter and work it into the dry ingredients (using a pastry cutter or your fingers) until the pieces of butter are pea sized or smaller. Stir in the sliced almonds. Place in the refrigerator while you proceed with the cake.

Cake:

Preheat oven to 350°F with a rack in the center of the oven.
Combine flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat sugar, lemon zest, oil, eggs, almond extract, and lemon juice until fully combined. Beat in half of the dry ingredients until combined, followed by the sour cream, then the remaining dry ingredients.
Pour the cake batter into a greased 9x9 square baking pan and smooth into an even layer. Remove the crumb topping from the fridge and sprinkle it over the top. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool completely. Once cool, proceed with the icing.

Icing:

Whisk all ingredients until combined. Adjust the consistency as desired, by adding more powdered sugar to thicken or more lemon juice to thin. Drizzle over the top of the cooled cake.

Notes

Icing: When made with lemon juice this icing has a very bright and tart lemon flavor. My family loves it! If you'd prefer a more mild icing you can swap the lemon juice for milk.

Nutrition