I love the convenience of make ahead breakfasts and this Lemon Coffee Cake recipe is one of my favorites. It’s equally good fresh out of the oven or the next day and is packed with lemony-sweet flavor. My only word of caution is that I sometimes get complaints of ‘too lemony’ from my family if I don’t pay attention to my measurements. I love sweet/sour combos and occasionally I tend to overdo it with the lemon flavor, so feel free to back off the lemon a little if you don’t like your lemon strong. The lemon measurements in this version are specially adapted for maximum flavoring without knocking non-lemon enthusiasts to the ground.
This is a recipe that I adapted a little from one I found some time ago at Barefeet in the Kitchen and the original recipe is here, if you want to check it out.
Mix together all the wet ingredients except the yogurt. The batter looks kind of gross at this point, but don’t be alarmed.
It smoothes out after you add the dry ingredients and yogurt.
Baked and glazed.
Waiting for me to finish taking pictures of her breakfast so she can eat it.
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 3 Tbsp lemon juice
- 1/2 tsp baking powder
- 1 cup flour
- 1/2 cup Greek yogurt
- 3 Tbsp butter softened
- 2/3 cup flour
- 1/3 cup sugar
- 2 Tbsp lemon juice
- 1/2 cup powdered sugar
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Preheat oven to 350 and butter an 8×8 pan. Combine the butter and sugar until smooth, then add in the other wet ingredients (except the yogurt) and stir. Add the dry ingredients and mix till smooth, then stir in the yogurt. Spread into the prepared pan and set aside. In another bowl combine the topping ingredients to form grainy crumbles, and spread that evenly over top of the cake batter. Bake for 40 to 45 minutes until a toothpick in the center comes out clean. Allow it to cool for five or ten minutes and then top with glaze and serve warm, or cover and store at room temperature for up to three days.
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