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.