Lemon Coffee Cake with Icing
Lemon coffee cake with icing is a delightful treat that brings together the vibrant zest of lemons and a creamy, sweet icing. This moist cake not only satisfies your sweet tooth but also fills your kitchen with a refreshing aroma. Perfect for brunches or afternoon tea, this simple recipe will impress your guests and create lasting memories around the table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- Zest of 1 lemon
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup milk
- 1 cup powdered sugar (for icing)
- 2 tbsp lemon juice (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, followed by lemon zest and juice, mixing well.
- Gradually combine dry ingredients with wet ingredients while alternating with milk until just mixed.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- For the icing, mix powdered sugar with lemon juice until smooth and pourable.
- Once the cake has cooled, drizzle with icing before serving.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added texture, consider mixing in poppy seeds or using orange zest instead of lemon for a different flavor profile. Store leftover cake in an airtight container at room temperature for up to three days.