Some mornings, you just need a little something that feels like a fresh start. This Greek Yogurt Lemon Coffee Cake was exactly that on one slow weekend when I wasn’t quite awake yet but wanted something more than just plain toast. The smell of lemon zest mingling with cinnamon sugar crumbs baking in the oven pulled me out of my haze — even if I was still half distracted by a buzzing phone nearby. I remember cutting the first slice a little unevenly, the crumb tender and moist, with that zesty lemon glaze making each bite unexpectedly bright. It wasn’t perfect, but it was exactly what the morning needed: a little warmth, a little sweetness, and a bit of tang that lingered just right.
Why You’ll Love It
- The lemon zing cuts through the richness of the buttery crumb, keeping it from feeling too heavy.
- Greek yogurt adds moisture and a subtle tang that makes this cake feel lighter than a typical coffee cake.
- The cinnamon sugar crumb topping adds texture and warmth, but it’s not overly sweet — it’s simple, and that’s kind of the point.
- It works just as well for a casual breakfast or as a relaxed afternoon treat alongside your favorite cup of coffee.
Sometimes, I leave a slice out for a little longer than I should, and it still tastes great the next day—just a bit more dense but still inviting. If you’re like me and don’t always want to fuss over complicated desserts, this cake is a kind of easy comfort. It’s not trying to impress anyone with fancy layers or decorations; the flavor does the talking quietly but confidently.
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Greek Yogurt Lemon Coffee Cake
- Total Time: 1 hour
- Yield: 8 1x
Description
A moist and tangy Greek Yogurt Lemon Coffee Cake with a tender crumb and a zesty lemon glaze. Perfect for breakfast or an afternoon treat with coffee.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain Greek yogurt
1/2 cup unsalted butter, melted and cooled
3 large eggs
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the Greek yogurt, melted butter, eggs, lemon zest, lemon juice, vanilla extract, and whole milk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
In a small bowl, combine the light brown sugar and ground cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon sugar crumb mixture over the batter.
Pour the remaining batter over the crumb layer and spread evenly. Top with the remaining crumb mixture.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes
You don’t need anything special to pull this off — just a basic baking pan and an oven that holds steady. I usually serve it with a simple cup of black coffee or a light herbal tea. Sometimes, I add a dollop of whipped cream or a smear of cream cheese on top if I’m feeling a bit indulgent. I haven’t tested all the variations, but swapping whole milk for almond milk might work if you need a dairy alternative. If you like more texture, tossing in some chopped nuts to the crumb topping could add a nice crunch, though I can’t promise it will be as tender. And while lemon is the star, I imagine swapping it out for orange zest would give a different but still lovely twist.
FAQ
Can I make this cake ahead of time?
Yes, it keeps well at room temperature for a couple of days and even better refrigerated for up to five days. Just bring it back to room temp before serving.
Is the crumb topping necessary?
It adds that signature cinnamon sugar crunch, but if you’re in a hurry, you can skip it and still have a tasty cake.
Can I freeze leftovers?
Absolutely. Wrap it tightly, and it should keep for a couple of months. Thaw overnight in the fridge.
Give this cake a try on a morning when you want something a little different but familiar. It’s the kind of sweet that doesn’t shout for attention but quietly makes your day better. Go ahead, bake it, slice it, and savor that subtle lemon lift with your coffee. You might find yourself reaching for it again sooner than you thought.