Strawberry Lemon Coffee Cake

why make this recipe

This Strawberry Lemon Coffee Cake is bright, simple, and quick. It blends tart lemon and sweet strawberries in a soft cake with a cinnamon topping. It works for breakfast, brunch, or a light dessert.

introduction

This cake uses common ingredients and comes together fast. It bakes in a single pan and has a soft crumb with fresh fruit. If you like coffee cake, try this strawberry lemon version and also check delicious banana coffee cake recipe for another easy idea.

how to make Strawberry Lemon Coffee Cake

1. Preheat oven to 375°F and grease a 9" round pan or an 8×8 square pan.
2. Mix dry ingredients: flour, sugar, lemon zest, baking powder, cinnamon, and salt.
3. In another bowl, lightly mix oil, egg, vanilla, lemon juice, and milk.
4. Make a well in the dry mix and pour in the wet mix. Stir gently. Add sour cream and stir until just combined.
5. Fold in chopped strawberries and pour batter into the pan.
6. Make the topping by mixing brown sugar, 2 Tbsp flour, 2 tsp cinnamon, and melted butter. Sprinkle it evenly on top and use a spatula to swirl slightly.
7. Bake 25 minutes or until a tester comes out clean.
8. Cool a bit. Stir powdered sugar with 1 Tbsp lemon juice to make the icing and drizzle over the cake. Serve warm or cool.

Ingredients :

• 1/4 cup oil
• 1 egg
• 1/3 cup milk
• 1 Tbsp lemon juice
• 2 Tbsp sour cream
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1 Tbsp lemon zest (about the zest of 1 large lemon)
• 3/4 cups sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp cinnamon
• 2/3 cup chopped strawberries
• 1/2 cup brown sugar
• 2 Tbsp flour
• 2 tsp. cinnamon
• 2 Tbsp melted butter
• 3/4 cup powdered sugar
• 1 Tbsp lemon juice

how to serve Strawberry Lemon Coffee Cake

Serve warm with a cup of coffee or tea. You can add whipped cream or a dollop of yogurt. Cut into squares or wedges and enjoy for breakfast or a snack.

how to store Strawberry Lemon Coffee Cake

Let the cake cool completely. Cover and keep at room temperature for 1-2 days. For longer storage, cover and refrigerate up to 5 days. To freeze, wrap tightly and freeze up to 2 months. Thaw before serving.

tips to make Strawberry Lemon Coffee Cake

• Do not overmix the batter. Stir until just combined.
• Use ripe but firm strawberries and chop small so they spread evenly.
• Pat strawberries dry if very juicy to avoid soggy batter.
• Room temperature egg and milk help the batter mix smoothly.
• Check the cake at 20 minutes; ovens vary.

variation (if any)

• Use raspberries or blueberries instead of strawberries.
• Add a simple lemon glaze with more lemon juice for a tangier finish.
• Stir in 1/4 cup chopped nuts to the topping for crunch.
• Swap sour cream for plain yogurt if needed.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the batter.

Q: Can I make this into muffins?
A: Yes. Use a muffin tin and bake about 15–20 minutes or until a tester is clean.

Q: Can I skip the topping?
A: Yes. The cake will still be tasty without the brown sugar cinnamon topping.

Q: Do I need to adjust baking time for a larger pan?
A: For a shallower pan, watch closely and reduce time. For a deeper pan, you may need a few more minutes.

Q: Is this cake sweet or tart?
A: It is gently sweet with a bright lemon note and fresh strawberry flavor.

Strawberry Lemon Coffee Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A bright and simple coffee cake that blends tart lemon and sweet strawberries with a cinnamon topping, perfect for breakfast, brunch, or a light dessert.

---

Ingredients

Scale 1x2x3x

• 1/4 cup oil
• 1 egg
• 1/3 cup milk
• 1 Tbsp lemon juice
• 2 Tbsp sour cream
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 Tbsp lemon zest (about the zest of 1 large lemon)
• 3/4 cups sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2/3 cup chopped strawberries
• 1/2 cup brown sugar
• 2 Tbsp flour
• 2 tsp cinnamon
• 2 Tbsp melted butter
• 3/4 cup powdered sugar
• 1 Tbsp lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F and grease a 9″ round pan or an 8×8 square pan.
2. Mix dry ingredients: flour, sugar, lemon zest, baking powder, cinnamon, and salt.
3. In another bowl, lightly mix oil, egg, vanilla, lemon juice, and milk.
4. Make a well in the dry mix and pour in the wet mix. Stir gently. Add sour cream and stir until just combined.
5. Fold in chopped strawberries and pour batter into the pan.
6. Make the topping by mixing brown sugar, 2 Tbsp flour, 2 tsp cinnamon, and melted butter. Sprinkle it evenly on top and use a spatula to swirl slightly.
7. Bake for 25 minutes or until a tester comes out clean.
8. Cool a bit. Stir powdered sugar with 1 Tbsp lemon juice to make the icing and drizzle over the cake. Serve warm or cool.

---

Notes

Do not overmix the batter. Use ripe but firm strawberries and chop small. Room temperature egg and milk help the batter mix smoothly.

---

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg