Mini Lemon Coffee Cakes Recipe
Ingredients
Crumb Topping:
• 1/2 cup flour
• 1/4 cup sugar
• 1 tsp lemon zest
• 3 tbsp 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 tbsp lemon zest
Icing:
• 1 cup powdered sugar
• 2 tbsp lemon juice
Instructions
1. Preheat Oven:
• Preheat to 350°F (175°C).
• Oil and line four 4-inch cake pans with parchment.
2. Crumb Topping:
• Mix flour, sugar, lemon zest, and butter.
• Refrigerate.
3. Cake:
• Combine flour, sugar, baking powder, and salt.
• Mix yogurt, oil, eggs, lemon juice, and zest.
• Combine wet and dry ingredients.
• Distribute batter in pans and top with crumb topping.
4. Bake:
• Bake 25-30 minutes. Cool completely.
5. Icing:
• Mix powdered sugar and lemon juice.
• Drizzle over cooled cakes.
Ingredients
Crumb Topping:
• 1/2 cup flour
• 1/4 cup sugar
• 1 tsp lemon zest
• 3 tbsp 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 tbsp lemon zest
Icing:
• 1 cup powdered sugar
• 2 tbsp lemon juice
Instructions
1. Preheat Oven:
• Preheat to 350°F (175°C).
• Oil and line four 4-inch cake pans with parchment.
2. Crumb Topping:
• Mix flour, sugar, lemon zest, and butter.
• Refrigerate.
3. Cake:
• Combine flour, sugar, baking powder, and salt.
• Mix yogurt, oil, eggs, lemon juice, and zest.
• Combine wet and dry ingredients.
• Distribute batter in pans and top with crumb topping.
4. Bake:
• Bake 25-30 minutes. Cool completely.
5. Icing:
• Mix powdered sugar and lemon juice.
• Drizzle over cooled cakes.