Description
This Strawberry Lemon Coffee Cake is soft, tender, and bursting with fresh strawberries and bright lemon flavor. Perfect for brunch, tea, or a cozy weekend treat, this cake combines a sweet, crumbly topping with moist, flavorful layers. Baking this cake fills your kitchen with the delightful aromas of spring and joy in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups diced strawberries
- Crumb Topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1 tsp cinnamon
Instructions
- Preheat oven to 180°C (350°F), grease and line pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar, add eggs.
- Mix in lemon zest, juice, and vanilla.
- Fold in dry ingredients alternated with sour cream.
- Gently fold in floured strawberries.
- Pour batter into pan.
- Sprinkle crumb topping.
- Bake 40–45 mins.
- Cool slightly before slicing.
Notes
Toss strawberries in flour to avoid sinking. Brush top with lemon-sugar syrup for extra zing. Store airtight up to 2 days; freeze up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg