If you’re in the mood for sweet citrusy bliss, let me introduce you to your new breakfast (or dessert) obsession: Extra Moist Lemon Coffee Cake with Icing. This cheerful, sunshine-bright cake is as tender as it is flavorful—not only does it feature a trio of lemon juice, zest, and pudding mix for tang and smooth texture, but there’s also a cinnamon-sugar surprise inside and a buttery crumble topping. Finished with a zippy lemon glaze, each slice is pure comfort. Whether you’re baking for brunch, a tea party, or just because it’s Wednesday, this extra moist lemon coffee cake with icing is a sunny slice of happiness worth sharing.

Extra Moist Lemon Coffee Cake with Icing Recipe - Recipe Image

Ingredients You’ll Need

What makes this cake shine is an easy-to-find lineup of ingredients—each one has a distinct purpose in building layers of flavor, moisture, and texture. Even the humble pantry staples turn into something spectacular here, so gather these up and get ready for a little magic in your kitchen!

Eggs: Bring richness and structure to the lemon cake, making every bite fluffy yet moist.
Granulated sugar: Sweetens and tenderizes the crumb for that classic coffee cake texture.
Vegetable oil: Keeps the cake extra moist, ensuring it stays fresh for days.
Buttermilk: Adds subtle tang and an incredibly tender crumb—don’t skip it!
Vanilla extract: Rounds out the bright citrus notes with warm, comforting aroma.
Zest & juice of 1 small lemon: Double the citrus power—zest adds vibrant aroma, juice brings fresh tang.
All-purpose flour (2 cups + 1 cup): Forms the sturdy-yet-soft base of the cake and crumb topping.
Jell-O lemon instant pudding & pie filling: The secret weapon for major moisture and extra lemon zing.
Baking powder: Gives the cake its lofty lift and delicate crumb.
Kosher salt: Deepens all the flavors and balances the sweetness beautifully.
Light brown sugar (1 cup + 1/3 cup): Brings caramel warmth to the cinnamon swirl and crumb topping.
Ground cinnamon (2 teaspoons + 1 1/2 teaspoons): Adds a spicy, aromatic backbone in both the filling and topping.
Ground nutmeg: Offers a hint of extra depth and cozy warmth in the cinnamon sugar center.
Pinch of salt (for filling): Keeps the cinnamon sugar from becoming cloying, layering more complexity.
Butter (1/2 cup, melted): Richly binds the crumb topping, giving it that addictive crunch.
Powdered sugar: The building block of our silky-smooth lemon icing.
Milk of choice: Loosens the icing to the perfect pourable consistency.
Lemon juice (for icing): Delivers a sharp, bright note in the glaze that ties everything together.
Vanilla extract (for icing): Lends a subtle, sweet finish to the icing.

How to Make Extra Moist Lemon Coffee Cake with Icing

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F. Grab a tubular baking pan—this shape helps the cake bake evenly and look absolutely stunning when sliced. Generously coat it with non-stick spray so your cake releases smoothly (we don’t want any heartbreak at the big reveal).

Step 2: Whisk Together the Cake Batter

In a large mixing bowl, combine the eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, lemon zest, and lemon juice. Whisk until everything is beautifully blended. Next, add in the flour, dry lemon pudding mix, baking powder, and kosher salt. Mix it all together until just incorporated—this is your ticket to a super tender, not over-mixed crumb. Set the cake batter aside (it will already smell incredible!).

Step 3: Mix the Cinnamon Sugar Center

In a separate bowl, stir together the brown sugar, cinnamon, nutmeg, and a pinch of salt. Get in there with your hands (or use a utensil) to really work everything together. This sweet-spicy surprise will create a captivating swirl in every slice of your Extra Moist Lemon Coffee Cake with Icing.

Step 4: Make the Crumb Topping

Now, combine the flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Pour in the melted butter and mix until it forms damp, sandy crumbles. For the best texture, I love using my hands to create those delectable streusel clumps. This topping is what turns your coffee cake into pure bakery magic.

Step 5: Assemble Your Cake

Pour half the cake batter into your prepared pan, gently spreading it to the edges. Sprinkle the cinnamon sugar evenly over the batter layer, then pour in the remaining cake batter. Finish with an even layer of crumb topping, gently patting it down so some crumbles nestle into the batter. The layers may look rustic—that’s perfect!

Step 6: Bake to Perfection

Place your cake in the oven and bake at 325°F for about 1 hour, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly. While the cake bakes, prepare the icing so you’ll be ready for the big finish.

Step 7: Make the Lemon Icing

In a medium bowl, whisk together powdered sugar, your milk of choice, lemon juice, and vanilla extract until deliciously smooth and silky. Taste a tiny bit—add more lemon if you love that extra zing. This icing brings brightness and a glossy finish that makes your Extra Moist Lemon Coffee Cake with Icing irresistible.

Step 8: Cool and Glaze

After baking, let the cake cool in the pan for about 15 minutes (this helps it hold together). Then, carefully release the cake from the pan and transfer to a cooling rack. Drizzle the glaze generously over the warm (but not hot) cake, letting it drip down the sides. Give it another 10-15 minutes for the icing to set—this is tough, but so worth it!

Step 9: Slice and Serve

Slice your cake into perfect wedges and serve up a little sunshine to everyone at the table. Watch those smiles appear as you all enjoy the magic of homemade Extra Moist Lemon Coffee Cake with Icing.

How to Serve Extra Moist Lemon Coffee Cake with Icing

Garnishes

For a pop of color and a special touch, try garnishing each slice with a curl of lemon zest or a dusting of extra powdered sugar. Delicate edible flowers or a scattering of fresh berries are also beautiful accompaniments that make your Extra Moist Lemon Coffee Cake with Icing look worthy of a fancy café.

Side Dishes

This cake pairs perfectly with a cup of strong coffee, a pot of tea, or a cool glass of milk. If you’re hosting brunch, round out the plate with a simple fruit salad, some eggs, or even a little yogurt for balance. The citrus notes pair especially well with blueberries or strawberries on the side.

Creative Ways to Present

For a charming breakfast board, slice the cake and display it on a wooden platter with bowls of berries and small pitchers of extra icing. Hosting a party? Cut the cake into bite-sized squares and serve on cupcake liners for a grab-and-go treat. For a picnic twist, wrap individual pieces in parchment and tie with twine for adorable, portable portions of your Extra Moist Lemon Coffee Cake with Icing.

Make Ahead and Storage

Storing Leftovers

To keep your lemon coffee cake fresh and ultra-moist, cover any leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to three days. The crumb and icing hold up beautifully, making it perfect for planning ahead.

Freezing

This cake is a freezer-friendly dream! Wrap slices (or the whole, un-iced cake) with plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator or for a couple hours on the counter. Wait to glaze until after thawing if you want a shiny, just-made finish.

Reheating

If you like your cake a little warm, pop individual slices in the microwave for 10-15 seconds, or warm in a low oven for a few minutes. The icing softens just enough to melt into the crumb, making every bite of your Extra Moist Lemon Coffee Cake with Icing extra comforting.

FAQs

Can I use a different pan if I don’t have a tube or angel food cake pan?

Absolutely! While a tube pan creates that classic tall coffee cake look, a bundt pan or even a 9×13-inch baking dish works as well—just keep an eye on baking time and check for doneness with a toothpick.

Is there a substitute for buttermilk in the recipe?

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling with regular milk to reach 1 1/2 cups. Stir and let it sit for five minutes before using—it adds the right tang and tender crumb!

Can I make Extra Moist Lemon Coffee Cake with Icing gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free all-purpose blend (one with xanthan gum works best), and double-check that your pudding mix is gluten-free. The result is still delightfully moist and fluffy!

Can I skip the icing if I want it less sweet?

Definitely. The cake is delicious on its own thanks to the lemon and cinnamon layers, though the icing adds that tangy, bakery-style finish. You can always serve it on the side if you like options!

How can I boost the lemon flavor even more?

If you’re a true lemon lover, add a few more tablespoons of zest or use all lemon juice in the glaze. For a wow factor, brush the warm cake with a little extra lemon syrup before icing—lemon heaven in every bite!

Final Thoughts

Baking this Extra Moist Lemon Coffee Cake with Icing is like bottling up a bright morning and sharing it with your favorite people. There’s something irresistible about the buttery crumb, hidden cinnamon swirl, and zippy lemon glaze. If you’re searching for a new go-to coffee cake, look no further—try it once, and you’ll find every excuse to bake it again!

Extra Moist Lemon Coffee Cake with Icing Recipe

★★★★★

5.1 from 8 reviews

Author: Noah
Total Time: 1 hour 20 minutes
Yield: 1 cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this extra moist lemon coffee cake with a crumbly cinnamon sugar center and a sweet icing drizzle. Perfect for breakfast, brunch, or as a dessert with a cup of coffee.

Instructions

Preheat the oven: Preheat the oven to 325°F. Grease a tube/angel food cake pan.
Cake: Mix wet ingredients, then add dry ingredients until just combined.
Cinnamon Sugar Center: Combine brown sugar, cinnamon, nutmeg, and salt.
Crumb Topping: Mix flour, sugars, and cinnamon. Add melted butter and form crumbles.
Cake Assembly: Layer batter, cinnamon sugar, batter, and crumb topping in the pan.
Bake: Bake at 325°F for 1 hour or until a toothpick comes out clean.
Icing: Mix powdered sugar, milk, lemon juice, and vanilla until smooth.
Finish: Cool cake, drizzle with icing, and let set before serving.
Serve: Slice and enjoy!

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Lemon coffee cake, Moist cake recipe, Cinnamon crumb cake, Dessert with icing