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.