LEMON PIE COFFEE CAKE

Introduction

If you’re looking for a delightful treat that combines the tangy freshness of lemons with the comforting appeal of a coffee cake, look no further than Lemon Pie Coffee Cake. This recipe marries the zesty flavor of lemon pie with the soft, crumbly texture of a traditional coffee cake, creating a perfect balance of sweet and tart. Whether you’re serving it for breakfast, brunch, or as a dessert, this cake is sure to impress your family and friends.

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Lemon Pie Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup freshly squeezed lemon juice
  • 2 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1/2 teaspoon ground cinnamon

Instructions

1. Prepare the Lemon Pie Filling:

  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and lemon juice.
  2. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
  3. Reduce the heat and stir in beaten egg yolks. Cook for an additional 2 minutes, then remove from heat.
  4. Stir in butter and lemon zest until smooth. Allow to cool while you prepare the cake.

2. Make the Cake Batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×13-inch baking dish.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the sour cream, lemon juice, and lemon zest.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Assemble the Cake:

  1. Pour half of the cake batter into the prepared pan and spread it evenly.
  2. Spoon the cooled lemon pie filling over the batter, spreading it out gently.
  3. Top with the remaining cake batter, smoothing it out to cover the lemon filling.

4. Prepare the Streusel Topping:

  1. In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Sprinkle the streusel topping evenly over the cake batter.

5. Bake the Cake:

  1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips for the Perfect Lemon Pie Coffee Cake

  • Use Fresh Lemons: For the best flavor, use fresh lemons rather than bottled lemon juice. Freshly grated lemon zest will also enhance the cake’s citrus flavor.
  • Cool Completely: Allow the cake to cool completely before slicing to ensure that it holds its shape and the flavors meld together nicely.
  • Serve with a Dusting of Powdered Sugar: For an extra touch of elegance, dust the cooled cake with powdered sugar before serving.

Conclusion

Lemon Pie Coffee Cake is a delightful blend of zesty lemon flavor and sweet, buttery cake that’s perfect for any occasion. With its tangy lemon pie filling and crumbly streusel topping, it’s a treat that will surely become a favorite. Whether enjoyed with a cup of coffee or as a stand-alone dessert, this cake offers a refreshing twist on traditional coffee cakes. Try this recipe today and savor the perfect combination of citrus and comfort!

Serving and Storage Tips for Lemon Pie Coffee Cake

Serving Tips

  1. Warm or Room Temperature: Lemon Pie Coffee Cake can be served either warm or at room temperature. If you prefer it warm, gently reheat individual slices in the microwave for about 15-20 seconds.
  2. Dust with Powdered Sugar: For a touch of elegance, dust the cooled cake with powdered sugar just before serving. This adds a sweet contrast to the tart lemon flavor.
  3. Pair with Beverages: This cake pairs beautifully with coffee, tea, or even a glass of cold milk. For a brunch or dessert option, consider serving it alongside a light fruit salad or yogurt.
  4. Garnish with Fresh Lemon Zest: To enhance the citrus flavor and presentation, garnish each slice with a bit of freshly grated lemon zest before serving.

Storage Tips

  1. Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure the container is sealed well to keep the cake moist and fresh.
  2. Refrigeration: If you prefer, you can store the cake in the refrigerator for up to a week. Place it in an airtight container to prevent it from drying out or absorbing other odors from the fridge.
  3. Freezing: To extend the shelf life, you can freeze Lemon Pie Coffee Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving, and reheat individual slices if desired.
  4. Slice and Freeze: For convenience, you can slice the cake before freezing. This allows you to easily take out individual portions as needed.
  5. Avoid Overexposure: To prevent the cake from becoming dry or stale, avoid exposing it to air for extended periods. Ensure that the container is airtight and store the cake in a cool, dry place.

By following these serving and storage tips, you can enjoy your Lemon Pie Coffee Cake at its best, whether you’re indulging right after baking or savoring it later.

1. Can I use a different type of fruit for the filling?

Yes, you can substitute the lemon pie filling with other fruit fillings, such as blueberry, raspberry, or apple. Just ensure that the fruit filling is well-cooked and thickened to avoid excess moisture that could affect the cake’s texture.

2. Can I make the Lemon Pie Coffee Cake ahead of time?

Absolutely! You can bake the cake up to 3 days in advance. Store it in an airtight container at room temperature or in the refrigerator. For longer storage, consider freezing it and thawing it as needed.

3. How do I make this cake gluten-free?

To make a gluten-free Lemon Pie Coffee Cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or guar gum to mimic the structure of wheat flour. Ensure that all other ingredients, including the baking powder and baking soda, are gluten-free.

4. What can I use if I don’t have sour cream?

If you don’t have sour cream, you can use plain Greek yogurt as a substitute. Alternatively, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes to create a buttermilk substitute. Both options will provide a similar texture and tangy flavor.

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