Lemon Vanilla Coffee Cake—because who said you can’t mix a little citrus zing with the comforting taste of vanilla? This cake is that perfect blend of freshness and warmth, with a rich, moist texture that’ll make your morning coffee feel like an event. The balance of tart lemon and sweet vanilla gives a flavor profile so good, you’ll wonder why you haven’t made it every day. It’s easy to whip up, and it looks impressive—because sometimes you just need to pretend you put in more effort than you actually did.
Lemon Vanilla Coffee Cake
This cake combines tangy lemon and smooth vanilla for a light, fluffy texture. Perfect for brunch or dessert.
Ingredients
For the Cake:
- 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
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- 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 alternately with sour cream.
- Pour batter into the pan and smooth the top.
- Bake for 35 minutes, or until a toothpick comes out clean.
- Optional: Mix powdered sugar, lemon juice, and vanilla for glaze. Drizzle over the cake once cooled.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Vitamin C: 5%
- Calcium: 3%
- Iron: 4%
- Potassium: 2%
Additional Notes
- Add a handful of chopped nuts to the batter for a crunchy twist.
- Store leftovers in an airtight container for up to 3 days.
