White Chocolate and Lemon Coffee Cake

This streusel-topped lemon coffee cake has white chocolate chips mixed in for added texture and sweetness.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 543 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 large eggs
• 3 tablespoons fresh lemon juice
• 3 tablespoons lemon zest
• 4 tablespoons unsalted butter, melted
• cooking spray
• 0.25 cup milk
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon ground cinnamon
• 0.25 cup white sugar
• 0.25 cup brown sugar
• 0.5 cup white chocolate chips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.

Step 2

Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.

Step 3

Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.

Step 4

Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.

Step 5

Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.