Coffee Cake Recipes Using Sour Cream and Lemon

Are you a coffee lover who also enjoys the tangy taste of lemon? If so, you’re in for a treat! In this article, we’ll explore some delightful coffee cake recipes that incorporate the rich creaminess of sour cream and the zesty freshness of lemon. These recipes are bound to satisfy your taste buds and leave you craving for more. So, let’s dive right in and discover the flavorful world of coffee cakes!

1. Classic Lemon-Sour Cream Coffee Cake

If you’re in the mood for a timeless classic with a refreshing twist, this recipe is perfect for you. Here’s what you’ll need:

Ingredients:

• 1 and ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup sour cream
• 2 large eggs
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.

2. Streusel Topped Lemon-Sour Cream Coffee Cake

For a delightful twist on the classic recipe, let’s add a crumbly streusel topping to our lemon-sour cream coffee cake. Here’s how you can do it:

Ingredients:

• 2 cups all-purpose flour
• 1 and ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 2 tablespoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. To make the streusel topping, combine the flour, sugar, softened butter, and cinnamon in a small bowl. Mix until crumbly.
7. Sprinkle the streusel topping evenly over the batter in the baking dish.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.

3. Lemon-Glazed Coffee Cake with Sour Cream

If you’re a fan of a tangy-sweet combination, this lemon-glazed coffee cake is the right choice for you. The glaze adds a burst of citrusy flavor that perfectly complements the creamy sour cream. Let’s get started:

Ingredients:

• 2 cups all-purpose flour
• 1 and ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 2 tablespoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared bundt pan and spread it evenly.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If desired, add in the lemon zest for an extra punch of citrus flavor.
8. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Let the glaze set before serving.

Conclusion

Coffee cake recipes using sour cream and lemon offer a delightful combination of flavors that are sure to satisfy your cravings. Whether you prefer the classic version, the streusel-topped variation, or the tangy glaze on top, these recipes are easy to follow and will result in moist and delicious coffee cakes. Enjoy these treats with a cup of coffee or tea, and indulge in the perfect balance of sweet and tangy flavors. Happy baking!

FAQ

1. What are the ingredients for the Classic Lemon-Sour Cream Coffee Cake?

• 1 and ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup sour cream
• 2 large eggs
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

2. What are the instructions for making the Classic Lemon-Sour Cream Coffee Cake?

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.

3. What are the ingredients for the Streusel Topped Lemon-Sour Cream Coffee Cake?

• 2 cups all-purpose flour
• 1 and ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 2 tablespoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 teaspoon ground cinnamon

4. What are the instructions for making the Streusel Topped Lemon-Sour Cream Coffee Cake?

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.