Lemon and Strawberry Coffee Cake
Lemon and Strawberry Coffee Cake a moist tender coffee cake that is perfect for breakfast, brunch, or any time of the day. The fresh strawberries, lemon zest, and freshly squeezed lemon juice combine to give this coffee cake a lovely fresh taste.
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Servings: 8 slices
Calories: 444kcal
Ingredients
Crumble
- 1/3 cup sugar
- 1/2 cup flour
- 1 lemon zest
- 3 tablespoons butter room temperature
- 2 cups sliced strawberries
Coffee Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup butter room temperature
- 1 lemon zest
- 1 large egg room temperature
- 1/2 cup lemon juice room temperature
- 1/2 cup buttermilk room temperature
Icing
- 1/2 cup powdered sugar
- 1 to 1 1/2 tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan.
Crumble
- In a medium bowl add the 1/3 cup sugar, lemon zest from 1 lemon, and butter mix together until crumb form. Set aside.
Coffee Cake
- In a medium bowl mix together the flour, baking powder, baking soda, and salt and set aside
- In a large bowl use an electric mixer to beat the 1/3 cup butter and 1 cup sugar until light and fluffy.
- Beat in the zest from 1 lemon and the egg
- Mix in 1/3 cup of the flour mixture to the butter and sugar mixture, followed by the lemon juice.
- Mix in another 1/3 of the flour mixture, followed by the buttermilk. Mix in the remaining flour mixture just until the dry ingredients are mixed in.
- Pour the batter into the prepared springform pan. Place the sliced strawberries over top of the batter.
- Sprinkle the crumble topping over the strawberries. Place in the preheated oven and bake for 45 to 50 minutes or until a wooden pick comes out clean.
- Remove from the oven and place on a cooling rack to cool.
- In a small bowl add the 1/2 cup powdered sugar and enough lemon juice to make an icing. Drizzle over a slightly cooled coffee cake.
Notes
- Use fresh strawberries for best results
- Make the crumble before make the coffee cake.
- The ingredients should be at room temperature.
- Store the coffee cake in the refrigerator for up to a week.
Nutrition
Calories: 444kcal | Carbohydrates: 75.5g | Protein: 5.9g | Fat: 14.9g | Saturated Fat: 8.7g | Cholesterol: 58mg | Sodium: 350mg | Potassium: 346mg | Fiber: 2g | Sugar: 43.7g | Calcium: 120mg | Iron: 2mg