Mini Lemon Coffee Cakes: Tangy and sweet with a crumbly topping

These Mini Lemon Coffee Cakes are the perfect blend of zesty lemon flavor and a soft, moist cake with a delicious crumb topping. Made with Greek yogurt for added moisture and topped with a fresh lemon glaze, these mini cakes are perfect for a quick treat or to share with friends. The bright citrus flavor makes them perfect for any occasion, from breakfast to dessert.

Why you’ll love this recipe:

These cakes are a burst of lemony goodness in every bite! The combination of lemon zest, juice, and a sweet topping gives them a refreshing flavor, while the Greek yogurt ensures they stay moist and tender. Their mini size makes them perfect for individual servings, and the lemon glaze adds the perfect finishing touch. Plus, they’re easy to make with ingredients you probably already have on hand!

Perfect opportunity:

These mini lemon coffee cakes are perfect for brunches, baby showers, or just as an afternoon treat. They’re perfect for spring and summer gatherings when citrus flavors are especially popular, but they’re delicious any time of year. Serve them with coffee or tea for a delicious pick-me-up!

Decorating tips:

For a decorative touch, drizzle the cakes generously with the lemon frosting once they have cooled. You can also add extra lemon zest on top for a pop of color and flavor. If you want to make them look even more special, add some fresh berries like raspberries or blueberries on the side.

Ingredients:

Crumbled topping:

• 1/2 cup flour
• 1/4 cup sugar
• 1 teaspoon lemon zest
• 3 tablespoons melted butter

Cake:

• 1 1/2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt
• 1/2 cup oil
• 2 eggs
• 1/4 cup lemon juice
• 2 tablespoons lemon zest

Icing:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line four 4-inch (10 cm) cake pans with parchment paper.
2. Prepare the crumbled filling: In a small bowl, whisk together flour, sugar and lemon zest. Stir in melted butter until crumbly. Refrigerate while you prepare the cake batter.
3. Prepare the cake batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together Greek yogurt, oil, eggs, lemon juice, and lemon zest. Add wet ingredients to dry ingredients and mix until well combined.
4. Assemble the cakes: Divide batter evenly among prepared pans. Sprinkle crumb topping over each cake.
5. Cook: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing them from the pans.
6. Prepare the icing: In a small bowl, whisk together the icing sugar and lemon juice until smooth. Pour the frosting over the cooled cakes.

Enjoy your tangy and sweet mini lemon coffee cakes!