Lemon Almond Coffee Cake—because why settle for a basic coffee cake when you can add zest and sophistication? This cake combines the brightness of lemon with the nuttiness of almonds, making your morning coffee feel like a fancy event. No, it’s not too complicated, and yes, it’s an instant classic. Almonds give it that unexpected crunch, and lemon adds the perfect tang, so your taste buds won’t be bored. If you’re tired of the same old boring coffee cakes, this one will shake things up and make you feel fancy with minimal effort. You’re welcome.
Lemon Almond Coffee Cake
A zesty lemon coffee cake topped with crunchy almonds, offering a perfect balance of citrus and nuttiness in every bite.
Ingredients
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping:
- 1/4 cup sliced almonds
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until creamy. Add eggs, lemon zest, lemon juice, and vanilla.
- Mix in the dry ingredients, alternating with sour cream.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine almonds, sugar, and extra lemon zest. Sprinkle over the cake.
- Bake for 30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin C: 5%
- Calcium: 4%
- Iron: 3%
- Vitamin A: 8%
- Potassium: 2%
Additional Notes
- You can use slivered almonds if you prefer a finer crunch.
- Add a drizzle of lemon glaze for extra flair.
- This cake is best fresh but will stay moist for 2–3 days in an airtight container.
