This luscious lemon and coffee cake will be the tastiest breakfast or dessert cake you’ll cook this spring! The cake is perfumed with lemon juice and zest, and the sour cream makes it softer and more moist. A layer of sweet and sour lemon coffee icing with the flavor of coffee sits on top of the cake, enhancing the cake’s excellent flavor. For pastry fans who enjoy coffee cake recipes, this perfect mix guarantees to deliver a fantastic taste experience. This simple lemon and coffee cake recipe is destined to become a breakfast favorite for special occasions!
FOR THE CAKE
3 cups (750 mL) all-purpose flour
2 cups (500mL) Milk
1/2 cup (125 mL) softened butter
1/3 cup (80 mL) sour cream
2 eggs beaten
2 tsp (10 mL) baking powder
Juice of 1 lemon
Zest of 1 lemon
FOR THE LEMON COFFEE ICING
2 cups (500 mL) icing sugar
1/4 cup (60 mL) softened butter
2 tbsp (30 mL) strong coffee
Juice of 1 lemon
MAKE THE CAKE
Step 1: Preheat the oven to 350 degrees F (177 degrees C), grease a 9-inch round cake pan, then spray or butter the entire interior of the mold.
Step 2: Sift together the flour and baking powder in a mixing basin and leave aside.
Step 3: Place the butter and sugar in the bowl of an electric mixer fitted with a stirrer and beat on high for 1 to 2 minutes, or until the mixture is creamy.
Step 4: Reduce the mixer speed to medium and add the eggs one at a time to the step 3 mixture, stirring after each addition until thoroughly incorporated.
Step 5: Beat the sour cream into the ingred̾i̾e ̾nts in step 4 until smooth.
Stage 6: Reduce the mixer speed to medium and gradually add the dry flour combination from step 2 to the wet mixture from step 3, mixing thoroughly until the mixture is uniform.
Step 7: Beat the flour mixture with the lemon juice and lemon zest until well mixed.
Step 8: Evenly pour the cake batter into the previously prepared mold and bake for about 60 minutes, or until a spear inserted in the center of the cake comes out clean, indicating that the cake is done.
Step 9: Remove the cake from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack.
MAKE THE LEMON COFFEE ICING
Step 1: In a food processor bowl, combine softened butter, icing sugar, strong coffee, and lemon juice and process until smooth (adjust the amount of powdered sugar to achieve the desired consistency).
Step 2: Spread the lemon coffee frosting over the cooled cake and chill for at least 2 hours before serving.
Covered leftover cakes can be kept in the refrigerator for 3 to 5 days.
If you wish to keep the cake for a longer period of time, cover it and freeze it for 2 to 3 months. Before usage, thaw overnight in the refrigerator and bring to room temperature.