For an extra burst of lemon flavor, try adding a teaspoon of lemon extract to the batter. Freezing the cake briefly helps it release cleanly from the pan, preventing breakage. The type of oil used can affect the flavor. A neutral oil like canola or vegetable oil is recommended, but a light olive oil can also be used for a subtle fruity note. If you don't have a fluted tube pan, a similarly sized cake pan can be used; adjust baking time accordingly.
Italian Lemon Coffee Cake
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS42
Imagine a sun-drenched Italian morning, the scent of lemons drifting through the air. This delightful cake, inspired by a treasured family recipe, offers a slice of that very feeling. Studded with almonds and drizzled with a tangy lemon glaze, it's the perfect accompaniment to your morning coffee or afternoon tea.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol47 mg
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Fiber1 g
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Protein5 g
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Saturated Fat2 g
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Sodium18 mg
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Sugar24 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 1/2 x 3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside. (5 minutes)
02
StepIn a large bowl, beat granulated sugar and eggs with an electric mixer until light and fluffy. Beat in oil, 1/4 cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add baking powder; beat until just combined. Pour batter into the prepared pan. (10 minutes)
03
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter. (60 minutes)
04
StepIn a small bowl, combine powdered sugar and 1 1/2 teaspoons lemon juice until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake. (5 minutes)
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Morgan Lehner
Jun 28, 2025My family loved this cake! I will definitely be making it again.
Kyleigh Schuppe
Jun 6, 2025Easy to follow recipe and the cake turned out great!
Prudence Davis
May 17, 2025The glaze is the perfect finishing touch.
Rossie Cassin
Apr 14, 2025I added a little bit of Limoncello to the glaze for an extra kick.
Ally Yost
Mar 31, 2025I love the addition of almonds. It adds a nice crunch.
Gerson West
Mar 22, 2025This cake is so moist and delicious! The lemon flavor is perfect.