Lemon Coffee Cake
Lemon Coffee Cake offers a delightful blend of citrus and cinnamon flavors, with a moist crumb and crunchy pecan topping. Perfect for brunch, dessert, or teatime, its bright lemon notes paired with warm spices make it a versatile treat for gatherings or family snacking.
Ingredients
Instructions
- Mix the cake mix, lemon instant pudding, oil, water, and eggs until well blended.
- Pour half of the batter into a greased 10 x 12-inch baking dish.
- Combine sugar and cinnamon in a small bowl.
- Sprinkle half of the cinnamon-sugar mixture over the batter along with half of the chopped pecans, if using.
- Pour the remaining batter over the first layer.
- Sprinkle the remaining cinnamon-sugar mixture on top along with the rest of the pecans.
- Bake at 350°F (175°C) for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don’t have Crisco oil, vegetable oil can be a suitable substitute. To enhance the lemon flavor, add the zest of one lemon to the mixture. Make sure not to overmix once the dry ingredients are added to keep the cake light and fluffy.
Serving Suggestions
This Lemon Coffee Cake is perfect for brunch or as a delightful afternoon snack. Serve it warm with a dollop of whipped cream or alongside a cup of coffee for a cozy treat. It pairs beautifully with Banana Pudding Supreme for a refreshing dessert spread. For a complete breakfast, consider serving it with fresh fruit.
Storage & Reheating
Store any leftover Lemon Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. When ready to enjoy, simply reheat individual slices in the microwave for about 10-15 seconds to bring back its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Coffee Cake contains roughly 262 calories, with 3g protein, 34g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh lemon juice instead of lemon pudding mix?
While fresh lemon juice can add a nice tang, it won't provide the same texture and sweetness as lemon pudding mix. If you prefer a natural flavor, you could replace the pudding with a homemade lemon zest and sugar mixture, but adjustments to liquid may be necessary.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free lemon cake mix. Be sure to also check that your lemon pudding mix is gluten-free, as some brands may contain gluten. The baking instructions remain the same.
How can I add more moisture to the cake?
To add more moisture to the Lemon Coffee Cake, incorporate an additional egg or substitute some of the water with buttermilk. Both options can help achieve a richer, more tender crumb. Additionally, ensuring you don't overbake will keep the cake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).