Lemon Coffee Cake

(1 vote)
3 minutes
October 3, 2022
Carole Jones
4 weeks.  That’s it.  28 days until my fairly organized and scheduled life comes crashing down all around me.  I like to think that since I have done this five other times already, I am better prepared to the craziness that is life with a newborn baby but who am I kidding?!?!?
People keep asking me if I am anxious for this little girl to be born, but I’m honestly savoring each day she is still inside.  Sure, I move a bit slower now and have to get up to pee at least twice a night, but that’s nothing compared to nursing for hours in the middle of the night or not having any type of schedule to rely on to keep me sane.  I’m honestly savoring each day I’m still pregnant.
Lemon Coffee Cake
In preparation for when my baby girl does come, I’m busy filling my freezer with food like this coffee cake.  It was so moist and dense, which is how I like my cakes.  My kids were fighting over the leftovers when they got home from school so you know how they felt about it!


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lemon coffee cake recipe

Lemon Streusel Coffee Cake

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This dense and lemony coffee cake has a yummy brown sugar streusel and glaze over the top!

  • Yield: 14 pieces



  • 1 3/4 C flour

  • 3/4 C brown sugar

  • pinch of salt

  • 3/4 C cold butter


  • 2 C flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/2 C butter, room temperature

  • 1 C sugar

  • 3 Tb grated lemon zest (from 3-4 lemons)

  • 2 eggs

  • 1 tsp vanilla

  • 1 C plain yogurt


  • 1 1/2 C powdered sugar

  • 1 1/2 Tb fresh lemon juice

  • 1 1/2 Tb milk


  1. Make the streusel by mixing together the flour, brown sugar and salt.  Using a pastry cutter, cut butter into the mixture until small clumps form.  Stick in freezer while preparing the rest of the cake.
  2. Preheat oven to 350 degrees and spray a 9″ angel food cake pan with nonstick spray.  Mix together in a small bowl the flour, baking powder, baking soda and salt.  In a large bowl, beat together with an electric mixer the butter, sugar and lemon zest until light and fluffy, about 2 minutes.  With the mixer running, add eggs one at a time and scraping down the sides of the bowl.  Add the vanilla.  Reduce speed to low and add the flour mixture in three additions, alternating with the yogurt.  Do not overmix!
  3. Spoon the batter evenly into the pan and sprinkle with the cold streusel mixture.  Bake until a cake tester comes out clean, about 50 minutes.  Transfer to a wire rack and let cool for 15 minutes.  Run a knife around the edges of the pan and remove the outer ring.  Let cool another 15 minutes before removing the center tube.  Let cool completely before drizzling the cake with the glaze.


recipe adapted from Martha Stewart

  • Author: Carole Jones


  • Serving Size: 1 piece
  • Calories: 444
  • Sugar: 40g
  • Sodium: 172mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 66g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 66g

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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