Description
This Strawberry Lemon Coffee Cake tastes bright, buttery, and beautifully tender, with juicy strawberries tucked into a soft lemon-scented crumb and a golden streusel topping. I finish it with a simple lemon glaze for a sweet, fresh bite that feels perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 3/4 cup (180g) Greek yogurt (full-fat preferred)
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh strawberries, hulled and chopped
- 1 tablespoon flour (to toss with strawberries)
- Streusel topping: 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1/4 cup (57g) cold unsalted butter, cubed
- 1/2 teaspoon lemon zest
- Lemon glaze: 1 cup (120g) powdered sugar
- 1–2 tablespoons fresh lemon juice (to consistency)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan (or 8-inch square pan) and line the bottom with parchment paper.
- Whisk together the cake dry ingredients: 2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant. Add the softened butter and beat until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon juice and vanilla.
- Add half of the dry mixture and stir just until combined. Add the Greek yogurt and mix gently. Add the remaining dry ingredients and mix until you no longer see dry flour. Do not overmix.
- Toss the chopped strawberries with 1 tablespoon flour. Fold the strawberries into the batter gently.
- Scrape the batter into the prepared pan and smooth the top.
- Make the streusel: In a small bowl, mix streusel flour, both sugars, and lemon zest. Cut/rub in the cold butter until you get pea-size crumbs. Sprinkle evenly over the batter.
- Bake for 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with 1–2 tablespoons lemon juice until smooth and drizzleable. Drizzle over the cooled cake, slice, and serve.
Notes
For the best flavor, always use fresh lemon zest and juice. Tossing the strawberries with a spoonful of flour helps keep them from sinking and reduces excess moisture. If your strawberries are very juicy, chop them slightly larger and pat them dry before mixing. Store the cake covered at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze slices wrapped tightly for up to 2 months; thaw at room temperature and warm briefly if you like.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg