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Coffee-Glazed Lemon Cake

moka coffee pot
A citrusy, buttery lemon cake draped in a bold coffee glaze—unexpected, addictive, and dangerously good with your morning espresso.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 320 kcal

Ingredients
  

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tbsp lemon zest
  • ½ cup fresh lemon juice
  • 1 tsp vanilla extract
  • ½ cup sour cream or yogurt

For the Coffee Glaze:

  • 1 cup powdered sugar
  • 2 tbsp brewed espresso cooled
  • ½ tsp vanilla extract

Instructions
 

Preheat and Prep the Pan:

  • Set oven to 350°F (175°C).
  • Grease and line a 9-inch cake pan.

Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar:

  • In another bowl, beat butter and sugar until light and fluffy.

Add Eggs and Flavorings:

  • Mix in eggs, one at a time.
  • Stir in lemon zest, lemon juice, and vanilla extract.

Combine Wet and Dry Ingredients:

  • Alternate adding dry ingredients and sour cream, mixing until smooth.
  • Bake the Cake:
  • Pour batter into the pan and bake for 45 minutes.
  • Let cool completely.

Make the Glaze:

  • Whisk powdered sugar, espresso, and vanilla extract until smooth.

Glaze and Serve:

  • Pour the coffee glaze over the cake.
  • Let it set before slicing.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 6%
  • Calcium: 4%
  • Iron: 5%
  • Potassium: 3%
  • Magnesium: 2%

Additional Notes/Tips to Enhance the Flavor

  • Use dark roast espresso for a stronger coffee kick.
  • Add a pinch of salt to the glaze for balance.
  • Garnish with lemon zest for extra freshness.