Lemon Dream Coffee Cake

This Lemon Coffee Cake recipe will give you a thin pastry drizzled with sweet glaze and topped with toasted almonds.  This is the best Lemon Coffee Cake recipe!

Best Lemon Coffee Cake sliced into pieces

What’s the Best Lemon Coffee Cake Recipe?

It’s all a matter of opinion, of course!  If you’re looking for the typical coffee cake recipe that is more like cake with some kind of streusel, then this is probably not your thing.  Instead, this coffee cake is more like a pastry.  The sweet lemon dough for this recipe is split into two and formed into two rectangles.  It’s baked until golden, and then the toppings are added.

Lemon Coffee Cake

The sugary glaze is flavored with both lemon and almond.  Sliced, toasted almonds are sprinkled on top, adhered to the pastry by the glaze.

This is the best lemon coffee cake recipe to serve for a holiday brunch, special occasion or as a weekend breakfast treat.

If you’re looking for more coffee cake recipes, you might enjoy my Banana Coffee Cake recipe or Two Berry Coffee Cake.  This Cherry Cheesecake Coffee Cake also looks amazing.  And this Chocolate Chip Coffee Cake would be a delicious treat too.

Thanks to Serene from the HouseOfYumm blog for these beautiful photos.  Serene is one of the photographers for RecipeGirl.com, and she captured the deliciousness of this pastry perfectly!

5 from 2 votes
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Lemon Dream Coffee Cake

This Lemon Dream Coffee Cake is a lemon pastry-style coffee cake with a simple sweet icing and toasted almonds.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 426 kcal

Ingredients

CAKE

  • 1 cup water
  • 8 tablespoons butter (1 stick)
  • 1 teaspoon granulated white sugar
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 2 tablespoons grated lemon zest
  • 1/4 cup sliced & toasted almonds

ICING

  • 3 tablespoons milk
  • 1 tablespoon butter (melted)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon almond extract
  • 1 1/2 cups powdered sugar (measure, then sift)

Instructions

TO PREPARE THE CAKE:

  1. Preheat the oven to 400° F. Spray a rimmed baking pan (jelly roll pan) with nonstick spray or line with parchment.

  2. In a medium saucepan, combine the water, butter, sugar and salt. Bring to a boil over medium-high heat.

  3. Add the flour all at once. Beat with a wooden spoon until the mixture forms a ball. Remove from heat and let cool for 2 minutes.

  4. Transfer the dough to a food processor. Add the eggs one at a time, processing until eggs are fully incorporated. Mix in the lemon zest.

  5. Divide the dough in half and form each half into a 3x15-inch rectangle on the prepared baking sheet (space them at least 3 inches apart). Bake 30 minutes, until puffed and golden.

PREPARE THE ICING:

  1. In a small saucepan, heat the milk, butter, vanilla, lemon juice and almond extract over medium-low heat. Whisk in 1 cup of the sugar; add remaining sugar as needed until icing reaches drizzling consistency.

  2. Drizzle icing decoratively over cakes. Sprinkle with almonds and serve.
Nutrition Facts
Lemon Dream Coffee Cake
Amount Per Serving
Calories 426 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 169mg 56%
Sodium 397mg 17%
Potassium 109mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 30g
Protein 7g 14%
Vitamin A 14.3%
Vitamin C 3.3%
Calcium 4.9%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  • Dailycupo wrote:

    Few days ago I saw another lemon coffee cake recipe. This is kinda same as that one but I consider this one may be the best ad it adds more two ingredients than the that previous one! I am more satisfied with this one! And Lemon really makes these kinda cake more nutritious!

  • Lynda wrote:

    Hi! I tried this today but the middle did not cook.  I made 1 instead of 2, do you think that might be why? I did spread it out and it puffed up well.  Let me know your thoughts.  Thanks,  Lynda 

    • Lori Lange wrote:

      I believe it was probably too thick since it is meant to be two thin pastries.

  • Natalie wrote:

    This looks soooo good!

  • Lindsay wrote:

    These look absolutely delicious! I can’t wait to make them this weekend!