White Chocolate and Lemon Coffee Cake recipe

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Ingredients

cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 tablespoons unsalted butter, melted
½ cup unsalted butter, softened
½ cup white sugar
3 tablespoons lemon zest
2 large eggs
3 tablespoons fresh lemon juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups all-purpose flour
½ cup sour cream
¼ cup milk
½ cup white chocolate chips

Nutrition Info

542.9 calories
carbohydrate: 70 g
cholesterol: 101.6 mg
fat: 26.1 g
fiber: 1.6 g
protein: 8.2 g
saturatedFat: 15.7 g
servingSize: -
sodium: 312.8 mg
sugar: 32.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper, set aside.

  2. Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.

  3. Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.

  4. Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.

  5. Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Recipe Yield

1 8-inch cake

Recipe Note

Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.

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