Best 2 Lemon Swirl Coffee Cake Recipes
Indulge in the delectable symphony of flavors that is Lemon Swirl Coffee Cake, a classic teatime treat that promises to tantalize your taste buds with every bite. This delightful creation boasts a moist and tender crumb, generously swirled with a vibrant lemon filling that bursts with citrusy goodness. As you savor each slice, the aromatic blend of lemon zest and freshly squeezed juice dances on your palate, leaving you with a refreshing and invigorating sensation. Perfectly balancing the sweetness of the cake, the tangy lemon filling adds a delightful layer of complexity that elevates this coffee cake to an extraordinary level.
Accompanying this Lemon Swirl Coffee Cake recipe, you'll also find a collection of equally enticing sweet treats that are perfect for any occasion. Dive into the classic allure of Blueberry Muffins, bursting with plump and juicy blueberries in every bite. Satisfy your chocolate cravings with the decadent Chocolate Chip Cookies, featuring gooey chocolate chips melted to perfection. For a touch of elegance, try the sophisticated Raspberry Swirl Pound Cake, where layers of sweet raspberries create a stunning visual and taste experience. And if you're looking for a unique twist, the Orange Poppy Seed Muffins offer a delightful combination of citrusy orange and crunchy poppy seeds. Whichever recipe you choose, you're guaranteed a delightful journey through a world of flavors.
LEMON CRUMB COFFEE CAKE
Lemon Crumb Coffee Cake brings magic to the breakfast table with every bite. This sweet lemon cake has it all: lemon cheesecake filling, crumbly streusel topping and a lemon glaze. It doesn't get more lemony than this!
Provided by Aimee Shugarman
Categories Breakfast and Brunch
Time 1h5m
Number Of Ingredients 22
Steps:
- For the cake, grease and flour a 9-inch springform pan. Set aside.
- In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
- For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
- In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
- Refrigerate cake for 3 hours to allow cheesecake filling to set up.
- Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slice, Sodium 195 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
Tips:
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure your coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- For a crunchy topping, sprinkle some turbinado sugar or sanding sugar over the cake before baking.
- This coffee cake is best served warm, but it can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
This lemon swirl coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. It is moist and flavorful, with a sweet and tangy lemon filling. The crunchy topping adds a nice textural contrast. This coffee cake is sure to be a hit with your family and friends.
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