Get ready to transform your ordinary morning into a zesty, mouthwatering experience with Mom's Lemon Coffee Cake - the secret recipe that will make your taste buds dance and your kitchen smell like heaven! This isn't just another coffee cake; it's a nostalgic journey of tangy lemon freshness and buttery goodness that promises to become your new breakfast obsession. Whether you're a baking novice or a seasoned pro, this recipe will have you channeling your inner pastry chef and impressing everyone from family to unexpected brunch guests.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 lemon, zested and juiced
- 1/4 cup powdered sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
- Mix in the lemon zest and lemon juice, ensuring they are well combined into the batter.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and finish with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it to avoid overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, dust the top with powdered sugar for a sweet finishing touch.
- Slice the cake into 10 servings and enjoy your delicious Mom's Lemon Coffee Cake with a cup of coffee or tea!
Tips
- For the most vibrant lemon flavor, use fresh lemon zest and juice rather than bottled alternatives. The natural oils in fresh lemon provide a more intense and authentic taste.
- Make sure your butter is truly softened but not melted - this ensures the perfect creamy texture when creaming with sugar.
- When mixing dry and wet ingredients, use a gentle hand and mix just until combined. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- To check cake doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from absorbing the sugar and losing its delicate texture.
- For an extra lemony kick, you could add a simple lemon glaze made from powdered sugar and lemon juice drizzled over the cooled cake.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
