Mini Lemon Coffee Cakes
Squeeze the day with this lemon coffee cake…it’s the zest!
Mini Lemon Coffee Cakes with Crumb Topping
Squeeze the day with this lemon coffee cake…it’s the zest!
Course:
Dessert
Cuisine:
American
Keyword:
lemon coffee cake, mini coffee cakes, mini lemon coffee cakes with crumb topping
Servings: 4 cakes
Ingredients
Crumb topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1 tsp lemon zest
- 3 TB melted butter
Cake:
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup greek yogurt
- 1/2 cup oil
- 2 eggs
- 1/4 cup lemon juice
- 2 TB lemon zest
Icing:
- 1 cup powdered sugar
- 2 TB lemon juice
Instructions
-
Preheat oven to 350 F
-
Oil and add a parchment round to four, 4-inch cake pans
Crumb topping:
-
Stir together ingredients and refrigerate until ready to use
Cake:
-
Combine the flour, sugar, baking powder and salt, set aside
-
Mix together the greek yogurt, oil, eggs, lemon juice and lemon zest
-
Add the wet ingredients to the dry and stir to combine
-
Evenly distribute the batter between the prepared cake pans
-
Top them with the crumb topping
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Bake for 25-30 minutes, until toothpick inserted in center comes out clean
-
Cool completely
Icing:
-
Mix together the powdered sugar and lemon juice
-
Drizzle over cool cakes
-
Enjoy!
I use these 4-inch cake pans. You can find them in my Amazon Associate Shop HERE
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Comments
Hi! Can’t wait to make this! Are you using cake flour, ap, or a combination of the two? Thank you so much
Hi! I used AP flour for these cakes. I hope you love them as much as I do!
Hii! This looks delicious but I was wondering if you can make this in an 8 inch pan? Would doubling it help in the 8 inch pan? Thank youu!!
Hi! This recipe should work fine in an 8″ pan. I would adjust bake time, maybe test around 45 minutes for doneness. Let me know how it goes!
Could you do this in a large muffin tin?
Sure, seems they’d just be a bit smaller. Watch the bake time and check them a little earlier. Enjoy!