Strawberry Lemon Coffee Cake

Strawberry Lemon Coffee Cake. Fresh, juicy, fruity strawberries. Bright, zesty lemons. Topped with delicious cinnamon streusel, and drizzled with glaze. I was going to wait until we were a little further into the warm weather season to share this recipe, but I’m planning to make this for Mother’s Day, and kept thinking that maybe you would like to as well! So here it is, let’s make some coffee cake!

strawberry lemon coffee cake

This is quite possibly my favorite recipe on the blog so far, and you know I don’t say that lightly! It is such a light and fluffy coffee cake recipe. And then with the lemon, strawberry and the brown sugar streusel. And then the lemon drizzle. I mean, seriously.

easy coffee cake recipe

coffee cake with streusel

You know I’m also all about easy recipes, and this fits the criteria! Super quick, super easy strawberry lemon coffee cake, and a perfect brunch recipe for this weekend! This is going to be baked on repeat this summer in our house, and if you try it once, I guarantee you will be hooked.

strawberry lemon coffee cake

Equipment Needed For Strawberry Lemon Coffee Cake:

You don’t need any fancy equipment for this cake – mainly a few mixing bowls and a cake pan! The instructions talk about using a stand mixer, because I love mine and use it for pretty much everything since it’s so convenient. But a hand mixer will do the job perfectly too!

I invested in this hand mixer over 10 years ago, and I’m so happy with it. I actually loved it so much that I got one for my mom as a Mother’s Day present too!  I always tell people if they’re deciding between a hand mixer and a stand mixer, go with the hand mixer! They take up less space, are less expensive, and unless you’re hugely into baking will satisfy every need!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Lemon Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kirsten Bell
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour
  • Yield: 8 Servings
  • Category: Dessert
  • Method: Baking

Description

Fruity and delicious coffee cake! Fruity strawberries, fresh lemon, topped with streusel and lemon drizzle! The perfect brunch recipe.


Ingredients

Cake Ingredients: 
 
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 tablespoons butter, softened
3/4 cups sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup sour cream
1 lemon, zested
1 1/2 cups strawberries, diced into 1/2 inch pieces
 
Topping Ingredients: 
 
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold butter, cut into pieces
 
Drizzle Ingredients: 
 
3/4 cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 lemon, zested

Instructions

Preheat the oven to 350 F. Grease an 8″ round cake pan or 8×8 baking dish with butter, and set aside.
 
 
Prepare the topping. Combine the flour, brown sugar, pecans, cinnamon and salt in a small mixing bowl. Add the butter, and gently mash the ingredients together with a fork. Finish quickly with your fingers until the mixture resembles course crumbs. You can also do this by pulsing together ingredients in your food processor.
 
 
In a medium mixing bowl, whisk together dry ingredients – flour through salt. In your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the vanilla, buttermilk, sour cream, and egg, mixing until all combined. Scrape down the sides of the bowl as needed.
 
 
Add the dry ingredients in two batches, mixing until just combined. Batter will be thick. Gently stir in the strawberries until equally distributed in the batter. Pour into prepared cake pan. Sprinkle prepared streusel topping over the batter.
 
 
Bake for 20 minutes uncovered, then cover the pan lightly with foil and bake for an additional 25 minutes or until a toothpick comes out with moist crumbs.

 

For the drizzle: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and whisk with a fork until powdered sugar is fully dissolved. If it’s too runny, add additional powdered sugar. If too thick, add additional lemon juice. Drizzle over the cake when the cake is cooled to room temperature.


Looking For More Brunch Recipes? Check These Out:

2 COMMENTS

  1. Tasia ~ twosugarbugs | 8th Jun 19

    I'm in love with all the photos on this recipe Kirsten! Just gorgeous!
    I need to add this to my summer breakfast rotation, it looks perfect for mornings when we have guests in town.

  2. Ronak Mehta | 1st Sep 20

    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best coffee cake. Lovely!!






Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This Celebrated Life