Italian Lemon Coffee Cake – The Delish Recipe

Brighten up your morning with a sweet and tangy Italian Lemon Coffee Cake, infused with the warmth of lemon zest and a hint of citrus.

This moist and creamy cake is perfectly balanced, making it a delightful breakfast or brunch treat that’s sure to start your day off right!

Ready Time

1 hrs 35 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup plain Greek yogurt
1 cup heavy cream
1/2 cup chopped fresh raspberries (optional)
Confectioners’ sugar, for dusting
Espresso powder or instant coffee powder, for serving (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.

Stir in the Greek yogurt and heavy cream until smooth.

Pour the batter into the prepared baking dish and smooth the top.

If using raspberries, sprinkle them evenly over the batter.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dust with confectioners’ sugar before serving, and if you’re a coffee lover, sprinkle a pinch of espresso powder or instant coffee powder on top, if desired.

Notes

Use high-quality ingredients, especially the lemons, to get the best flavor out of your cake. Don’t overmix the batter, as this can result in a dense cake.

If you choose to add raspberries, gently fold them into the batter to avoid crushing them.

The cake is quite moist, so you can store it at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months. If you prefer a stronger coffee flavor, you can increase the amount of espresso powder or instant coffee powder to your taste.