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Lemon Coffee Cake Recipe

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4.1 from 15 reviews

This Lemon Coffee Cake is a delightful gluten-free treat bursting with bright citrus flavor and a tender crumb. Featuring a zesty lemon-infused batter topped with a buttery, crumbly streusel, this cake is perfect for breakfast, brunch, or an afternoon snack. Made with plant-based yogurt and coconut oil, it offers a moist texture and fresh tang that will brighten your day.

Ingredients

Cake Batter

  • 2 cups gluten free 1-to-1 baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated pure maple sugar
  • 1 large egg, room temperature
  • 3/4 cup thick Greek-style plant-based yogurt (such as Kite-Hill or Cocojune)
  • 1/3 cup coconut oil, melted and slightly cooled (or neutral tasting oil)
  • 1/3 cup freshly squeezed lemon juice (about 3 medium lemons)
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • 1/2 teaspoon pure lemon extract

Streusel Topping

  • 1 1/4 cup gluten-free 1-to-1 baking flour
  • 3/4 cup pure maple sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold vegan butter or unsalted butter (cut into cubes)
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 1/2 teaspoon pure lemon extract
  • 2 tablespoons fresh lemon juice

Finishing Touch

  • 1/2 cup powdered sugar or powdered sweetener of your choice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8 x 8-inch baking dish or line it with parchment paper, leaving extra paper hanging over the edges for easy removal of the cake.
  2. Make the streusel topping: In a large bowl, whisk together the flour, sugar, and salt. Add the lemon zest and lemon extract and mix well. Add the cold cubed butter and use two forks, a pastry blender, or your fingers to combine until pea-sized crumbs form. Set aside.
  3. Mix dry ingredients for cake: In a separate medium bowl, whisk together the gluten-free baking flour, baking powder, baking soda, and salt. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk the melted coconut oil with maple sugar. Slowly whisk in the egg until well combined. Add the plant-based yogurt, lemon juice, and lemon zest, whisking until incorporated.
  5. Combine wet and dry ingredients: Gradually fold the dry flour mixture into the wet batter using a spatula or wooden spoon, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
  6. Spread batter into pan: Pour and spread the batter evenly into the prepared baking dish, smoothing the surface with a spatula.
  7. Add streusel topping: Evenly sprinkle the prepared streusel crumbs over the top of the cake batter.
  8. Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cake: Remove from oven and allow the cake to cool completely in the pan.
  10. Serve: Once cooled, use the parchment overhang to lift the cake out of the pan. Slice into 12 squares and serve with a dusting of powdered sugar and/or a lemon glaze if desired.

Notes

  • Ensure your plant-based yogurt is thick and Greek-style for best texture.
  • You can substitute coconut oil with any neutral oil such as grapeseed or vegetable oil.
  • Use fresh lemon zest and juice to maximize bright lemon flavor.
  • For a dairy version, replace plant-based yogurt and vegan butter with their dairy counterparts.
  • Be careful not to overmix the batter to maintain a tender crumb.
  • Allow the cake to cool fully before slicing to avoid crumbling.
  • Adjust sweetness by using powdered sweetener alternatives if desired.

Find it online: https://marthatasty.com/lemon-coffee-cake-recipe/