Description

This Extra Moist Lemon Coffee Cake with Icing is a delightful treat bursting with fresh lemon flavor and a moist, tender crumb. Layered with a cinnamon sugar center and topped with a buttery crumb streusel, it’s finished with a tangy lemon glaze that perfectly balances sweet and citrusy notes. Perfect for breakfast, brunch, or a sweet snack with coffee, this cake combines unique textures and flavors to please any crowd.

Ingredients

Scale

For the Cake

3 large eggs
1 cup granulated sugar
½ cup vegetable oil
1 ½ cups buttermilk
1 tablespoon vanilla extract
Zest & juice of 1 small lemon
2 cups all-purpose flour
1 (3.4 ounce) box Jell-O lemon instant pudding & pie filling
3 teaspoons baking powder
1 teaspoon kosher salt

For the Cinnamon Sugar Center

1 cup packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt

For the Crumb Topping

1 cup all-purpose flour
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
½ cup (1 stick) butter, melted

For the Icing (optional)

1 cup powdered sugar, sifted if lumpy
1 ½ tablespoons milk of choice
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F. Generously coat a tubular-shaped baking pan (tube or angel food cake pan) with non-stick spray and set it aside for later use.
Mix Wet Ingredients for Cake: In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, lemon zest, and lemon juice until well combined.
Add Dry Ingredients for Cake: To the wet mixture, add the all-purpose flour, lemon instant pudding mix, baking powder, and kosher salt. Stir gently until just combined to form the cake batter, then set aside.
Prepare Cinnamon Sugar Center: In a separate bowl, mix the packed light brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Use your hands or a utensil to combine these ingredients thoroughly. Set aside.
Make Crumb Topping: Combine the all-purpose flour, granulated sugar, packed light brown sugar, and ground cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture looks like coarse crumbs. Use your hands to break up clumps and create a streusel texture.
Assemble Cake Layers: Pour half of the cake batter into the prepared baking pan, spreading it evenly to the edges or gently tapping to level it. Sprinkle the cinnamon sugar mixture evenly over this layer. Pour the remaining cake batter on top of the cinnamon sugar, spreading evenly. Finally, sprinkle the crumb topping across the top, gently pressing crumbs into the batter.
Bake the Cake: Place the pan in the preheated oven and bake at 325°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Prepare the Icing: While the cake bakes, whisk together powdered sugar, milk, lemon juice, and vanilla extract in a medium bowl until smooth and silky. Set aside.
Cool and Ice the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert or lift the cake out onto a cooling rack and allow it to cool further. When the cake is cooled, drizzle the prepared icing evenly over the top. Let it set for 10-15 minutes.
Serve: Slice the lemon coffee cake into wedges and serve warm or at room temperature, enjoying the moist texture and bright lemon flavor.

Notes

Make sure not to overmix the batter to keep the cake tender.
If you don’t have lemon pudding mix, you can substitute with 1 tablespoon lemon zest and 1 teaspoon lemon extract for flavor enhancement.
Use room temperature ingredients for better mixing and texture.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices slightly before serving for best flavor.
The icing is optional but adds a lovely tangy sweetness that complements the cake perfectly.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon coffee cake, lemon cake with icing, moist lemon cake, cinnamon sugar coffee cake, streusel topping cake, lemon dessert