Lemon and sour cream—because who needs a plain old coffee cake when you can add a tangy twist, right? This cake is the perfect balance of zesty lemon and creamy, rich texture. It’s so easy to make, you’ll feel like a kitchen genius, even if you can’t boil water. Whether you’re having it for breakfast, dessert, or pretending it’s a healthy snack, this cake is everything you never knew you needed. So, stop questioning it and just bake. The lemony goodness awaits, and yes, it will impress anyone who thinks they know their coffee cakes.
Lemon Sour Cream Coffee Cake
A moist, tangy lemon coffee cake with the creamy richness of sour cream. Perfect for any occasion.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large eggs
- ½ cup butter softened
- Zest of 1 lemon
- 2 tbsp lemon juice
For the glaze (optional):
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together sour cream, eggs, butter, vanilla, lemon zest, and lemon juice.
- Add wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool. For the glaze, mix powdered sugar and lemon juice, then drizzle over the cake.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 6%
- Calcium: 3%
- Iron: 4%
- Vitamin C: 10%
- Magnesium: 2%
Additional Notes/Tips
- For extra lemony flavor, increase the zest and juice to taste.
- Top with fresh berries for a refreshing contrast.
- If you don’t have sour cream, Greek yogurt makes a great substitute.
- Serve warm or at room temperature for the best taste.
