White Chocolate and Lemon Coffee Cake
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - White Chocolate and Lemon Coffee Cake

1. Cooking spray -
2. All-purpose flour - 1 cup
3. White sugar - ¼ cup
4. Brown sugar - ¼ cup
5. Unsalted butter, melted - 4 tablespoons
6. Unsalted butter, softened - ½ cup
7. White sugar - ½ cup
8. Lemon zest - 3 tablespoons
9. Eggs - 2 large
10. Fresh lemon juice - 3 tablespoons
11. Baking powder - 2 teaspoons
12. Vanilla extract - 1 teaspoon
13. Salt - ½ teaspoon
14. Ground cinnamon - ¼ teaspoon
15. All-purpose flour - 2 cups
16. Sour cream - ½ cup
17. Milk - ¼ cup
18. White chocolate chips - ½ cup

How to cook deliciously - White Chocolate and Lemon Coffee Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.