Moist Lemon Coffee Cake Recipe with Zesty Glaze

Moist lemon cake with a crunchy crumble topping and a sweet lemon glaze. This lemon coffee cake is bursting with bright citrus and is perfect for brunch. Enjoy a tender, moist crumb and fresh lemon flavor.

This post was updated March 27, 2024 with new photos and recipe tips.

This lemon coffee cake is ideal for lemon lovers. It works equally well for breakfast, brunch, or a light dessert when you want bright citrus without being overly sweet. Think of it as a sunny twist on a classic coffee cake—the lemon adds freshness that lifts the whole recipe.

The base is a buttery vanilla cake made extra moist with sour cream and a lively hit of lemon. A crunchy streusel crowns the cake, adding texture that complements the tender crumb. A simple lemon glaze finishes it with extra brightness and a touch of sweetness.

Making Lemon Coffee Cake

Below are clear steps and tips to help you bake a moist, tender lemon coffee cake every time.

1. Preheat the oven to 350°F (180°C) and prepare your pan. A 9-inch (23 cm) springform pan is recommended because its high sides make it easier to contain the crumble topping and unmold the cake cleanly. Lightly grease the pan and dust with flour.
   • Wrap the outside of the springform pan with aluminum foil to prevent leaks.
   • You can also use a 9×9 inch (23×23 cm) square pan with high sides.

Make the crumb topping:

1. Combine the flour, granulated sugar, brown sugar, and salt. The small amount of brown sugar adds a subtle depth without competing with the lemon.
2. Stir in melted butter until the mixture forms small crumbles. Melted butter yields a more uniform, slightly moist streusel that slices cleanly once baked.

Make the lemon cake:

1. Sift together the dry ingredients—flour, baking powder, baking soda, and salt—then whisk to distribute the leaveners. Removing lumps now helps avoid overmixing later.
2. In a large bowl, rub the lemon zest into the sugar with your fingers. This releases the essential oils and intensifies lemon flavor.
3. Add the butter to the sugar and beat until creamy, then add vanilla. Beat in the eggs one at a time, stopping to scrape the bowl between additions to keep mixing gentle.
4. Mix in the sour cream and lemon juice; the batter may look slightly curdled—that’s fine.
5. Add about half the dry ingredients and mix on low until just combined, then whisk in the milk. Finish by folding in the remaining dry ingredients until no large streaks of flour remain. Avoid overmixing—the batter should be thick and tender.

Assemble and bake:

1. Spoon the batter into the prepared pan and smooth the surface.
2. Evenly sprinkle the crumble on top. It will seem generous—some of it will sink slightly into the batter as it bakes.
3. Bake in the center of the oven: about 45–50 minutes for a 9-inch round springform pan, or 35–40 minutes for a 9×9 square pan. A toothpick should come out clean and the cake should not wobble. If the streusel browns too quickly while the center is still underbaked, tent with foil.
4. Cool the cake in the pan before removing the ring.

Baking Tips & Tricks

• Use fresh lemons—zest first, then juice. You’ll need about 3 medium lemons for the cake and glaze. Avoid bottled lemon juice for this recipe.
• Bring ingredients to room temperature so they blend evenly without excessive mixing.
• Measure flour accurately: whisk, spoon into a measuring cup, and level off, or use a kitchen scale for best results.
• Do not overmix the batter. Overmixing yields a tough cake and can create tunnels in the crumb.
• Alternate additions of dry and wet ingredients (as instructed) to keep the batter uniform and tender.

This lemon coffee cake is perfect with morning coffee, at brunch, or as a light afternoon treat. The lemon flavor is bright without being sour, the cake stays moist, and the crumb topping adds a satisfying crunch. You might find yourself going back for a second slice.

Recipe Summary

Lemon Coffee Cake — Prep: 30 mins • Cook: 30 mins • Total: 1 hr • Serves: 12 slices

Equipment

• 9-inch (23 cm) springform pan (or a 9×9 inch square pan with high sides)

Ingredients

Crumb Topping

• 1 cup all-purpose flour (125 g)
• 1/2 cup granulated sugar (100 g)
• 2 tablespoons light brown sugar
• 5 tablespoons unsalted butter (70 g), melted

Lemon Cake

• 2 1/2 cups all-purpose flour (313 g), measured properly
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar (250 g)
• 3 tablespoons lemon zest
• 2/3 cup unsalted butter (150 g), room temperature
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1/2 cup sour cream (120 ml), room temperature (or plain Greek yogurt)
• 3 tablespoons fresh lemon juice (60 ml)
• 1/4 cup milk (60 ml), 2% or whole, room temperature

Lemon Glaze

• 1 to 1 1/2 cups powdered sugar (110–165 g)
• 1 to 2 tablespoons fresh lemon juice (15–30 ml)

Instructions

1. Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan with foil, lightly grease and flour, then set aside.
2. Crumb topping: Stir flour, granulated sugar, brown sugar, and salt. Mix in melted butter until the mixture resembles wet sand. If too wet, add 1 tablespoon extra flour and granulated sugar. Set aside.
3. Lemon cake: Sift flour, baking powder, baking soda, and salt; whisk and set aside. Rub lemon zest into the granulated sugar to release oils. Add butter and beat until fluffy, then add vanilla.
4. Beat in eggs one at a time, scraping the bowl between additions. Mix in sour cream and lemon juice. Add half the flour mixture on low until just combined. Whisk in milk, then fold in remaining flour until no large streaks remain—do not overmix.
5. Pour batter into the prepared pan and smooth the top. Evenly cover with the crumb topping.
6. Bake 45–50 minutes for a 9-inch round pan or 35–40 minutes for a 9×9 pan. A toothpick inserted in the center should come out clean and the cake should not wobble. Tent with foil if the crumble browns too quickly.
7. Cool the cake in the pan. Unclamp the springform ring when cooled and transfer to a serving plate.
8. Glaze: Whisk 1 tablespoon lemon juice with about 1 cup powdered sugar. Adjust with more juice or powdered sugar until the glaze is thin enough to drizzle but still opaque. Drizzle over the cooled cake.

Notes

1. Lemons: Use about 3 medium lemons for the cake and glaze (or 4 small lemons).
2. Sour cream can be replaced with plain Greek yogurt.
3. Nutrition: Nutritional details are estimates per slice, assuming 12 even slices and that all crumble and glaze are used.
4. Storage: Store in an airtight container at room temperature for up to 3 days; best when fresh.