Lemon Swirl Coffee Cake Recipe

Name: Lemon Swirl Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm 2% milk (110u00b0 to 115u00b0); 1/4 cup warm water (110u00b0 to 115u00b0); 2/3 cup butter, softened; 1/3 cup sugar; 2 teaspoons grated lemon zest; 1-1/2 teaspoons vanilla extract; 3/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 4 cups all-purpose flour; 4 large eggs, room temperature; 1/3 cup sugar; 2 tablespoons grated lemon zest; 1 cup confectioners' sugar; 2 teaspoons butter, softened; 1/2 teaspoon grated lemon zest; 4 to 6 teaspoons lemon juice

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110u00b0 to 115u00b0)
1/4 cup warm water (110u00b0 to 115u00b0)
2/3 cup butter, softened
1/3 cup sugar
2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
4 large eggs, room temperature
1/3 cup sugar
2 tablespoons grated lemon zest
1 cup confectioners' sugar
2 teaspoons butter, softened
1/2 teaspoon grated lemon zest
4 to 6 teaspoons lemon juice

1
In a large bowl, dissolve yeast in warm milk and water. Add butter, sugar, lemon zest, vanilla, salt, nutmeg and 2 cups flour. Beat until smooth. Add eggs, one at a time, beating after each addition. Stir in enough remaining flour to form a firm dough.
2
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
In a small bowl, combine sugar and lemon zest. Stir dough down. Spoon a third of dough into a greased and floured 10-in. fluted tube pan. Sprinkle with half of sugar mixture. Repeat layers. Top with remaining dough. Cover and let rise until doubled, about 35 minutes.
4
Preheat oven to 350u00b0. Bake until golden brown, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack.
5
For glaze, in a small bowl, combine confectioners' sugar, butter, lemon zest and enough lemon juice to achieve desired consistency. Drizzle over cake. Serve warm.

1314

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1/2 cup warm 2% milk (110u00b0 to 115u00b0), 1/4 cup warm water (110u00b0 to 115u00b0), 2/3 cup butter, softened, and more.

Yes, Lemon Swirl Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Swirl Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions