Ingredients

3 large eggs

1 cup granulated sugar

½ cup vegetable oil

1 ½ cups buttermilk

1 tablespoon vanilla extract

Zest and juice of 1 small lemon

2 cups all-purpose flour

1 (3.4 ounce) box lemon instant pudding & pie filling (Jell-O)

3 teaspoons baking powder

1 teaspoon kosher salt

1 cup packed light brown sugar

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

Pinch of salt

1 cup all-purpose flour (for crumb topping)

⅓ cup granulated sugar

⅓ cup packed light brown sugar

1 ½ teaspoons ground cinnamon

½ cup (1 stick) butter, melted

1 cup powdered sugar

1 ½ tablespoons milk of choice

1 tablespoon lemon juice

1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F. Generously coat a tube or angel food cake pan with non-stick spray and set aside.

Step 2: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, lemon zest, and lemon juice until well combined.

Step 3: Add the 2 cups of flour, lemon pudding mix, baking powder, and kosher salt to the wet ingredients. Mix gently until just combined. Set the batter aside.

Step 4: In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and a pinch of salt for the cinnamon sugar center. Mix well, breaking up any clumps, then set aside.

Step 5: For the crumb topping, mix the flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture forms coarse crumbs. You can use your hands to help form the streusel if you like.

Step 6: Pour half of the cake batter into your prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon sugar layer, spreading gently or tapping the pan to fill evenly.

Step 7: Evenly sprinkle the crumb topping over the top of the batter and gently pat it down.

Step 8: Bake at 325°F for about 1 hour, or until a toothpick inserted into the center comes out clean.

Step 9: While the cake bakes, prepare the icing by whisking together powdered sugar, milk, lemon juice, and vanilla extract in a small bowl until smooth.

Step 10: When the cake is done, allow it to cool in the pan for 15 minutes. Carefully remove it from the pan and transfer to a cooling rack. Drizzle the lemon icing evenly over the cake. Let it set for 10–15 minutes before slicing.

Step 11: Slice into wedges and enjoy your moist, flavorful lemon coffee cake!

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor. Avoid bottled lemon juice if possible.

If you don’t have buttermilk, make a substitute by adding 1 ½ tablespoons of lemon juice or vinegar to 1 ½ cups of milk and let it sit for 5 minutes before using.

For a nutty crunch, sprinkle chopped toasted pecans or walnuts over the crumb topping before baking.

The icing is optional but adds a lovely tang and sweetness—adjust lemon juice and milk for desired consistency.

FAQs

Can I use a different type of pan?

A tube or angel food cake pan works best for even baking and the characteristic shape, but you can use a 9×13-inch pan if needed. Baking time may vary, so check for doneness with a toothpick starting around 50 minutes.

Is this cake very sweet?

This cake balances sweetness with tart lemon flavor and the warm spices in the cinnamon sugar. The icing adds sweetness but is optional, so you can adjust according to your taste.