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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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 8-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:
Cake:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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.

Nutrition Facts

543 calories; protein 8.2g; carbohydrates 70g; fat 26.1g; cholesterol 101.6mg; sodium 312.8mg. Full Nutrition
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