White Chocolate And Lemon Coffee Cake

This White Chocolate and Lemon Coffee Cake is a sweet and tangy treat that’s perfect for a special occasion or weekend brunch. With a moist and fluffy texture, a hint of lemon zest, and a crunchy streusel topping, this cake is sure to impress.

Plus, who can resist the allure of melted white chocolate?

Ready Time

1 hrs 15 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup chopped pecans (optional)
For the streusel topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup chopped pecans (optional)
For the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Instructions

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish and set it aside.

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 butter and sugars until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the lemon zest, lemon juice, and vanilla extract to the butter mixture.

Beat until well combined.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix.

Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly.

Fold the melted white chocolate into the cake batter until well combined.

If using pecans, fold them in at this stage as well.

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

To make the streusel topping, combine the flour, sugar, and cold butter in a small bowl.

Use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

If using pecans, stir them in at this stage.

Sprinkle the streusel topping evenly over the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Drizzle the glaze over the cooled cake and serve.

Notes

Use room temperature butter for a fluffier cake. Make sure to not overmix the batter, as it can lead to a dense cake.

If using pecans, toast them in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned, to enhance their flavor.

Don’t overbake the cake, as it can dry out quickly. To ensure the streusel topping doesn’t become too brown, cover the cake with foil during the last 10-15 minutes of baking.

If the glaze is too thick, add a little more lemon juice.

If it’s too thin, add a little more powdered sugar. The cake will keep at room temperature for up to 3 days, wrapped tightly in plastic wrap or aluminum foil, or frozen for up to 2 months.