Fragrant lavender and a double dose of fresh lemon and lemon curd are a dreamy spring combo in this streusel-covered lavender lemon coffee cake.
Tis the season of spring brunches and events so naturally, you need a coffee cake loaded with all the spring works!
Lavender + lemon will forever be one of the best spring combos and it works just flawlessly in this streusel-covered gem of a breakfast.
It’s been way too long since I last shared a coffee cake with you but I think I’m making up for it today with this beauty. I kid you not, this is our new favorite breakfast item and soon to be yours as well.
There are several components to this coffee cake but I walk you through each and every one in great detail! The cake batter is quick to throw together and from there it’s just a lemon curd filling, simple streusel topping, and cream cheese glaze.
Trust me, you’re about to knock the socks off everyone at your breakfast table!
This Lemon Coffee Cake features…
- A perfectly soft and moist interior
- Ribbons of lemon curd in the center of cake and lots of streusel on top
- A delicate balance of fresh lemon and fragrant lavender flavor
- Rich and silky cream cheese glaze
Making the Coffee Cake
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- 2% or skim milk
- Dried lavender
- Unsalted butter
- Granulated sugar
- Eggs
- Honey
- Lemon
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Lemon curd
- Cream cheese
- Powdered sugar
Choosing Your Lavender
You will want to purchase dried culinary (or food-grade) lavender for this recipe. I typically order this online via Amazon but you can also find it in some mainstream grocery stores or specialty health food stores.
Tips for Perfect Coffee Cake
- Steep lavender in milk – heat the milk and lavender until just steaming then allow to steep 20 minutes before straining. This infuses the milk with lavender flavor that adds a delicate lavender background flavor to the cake.
- Bring butter and eggs to room temperature – this will help these ingredients mix more cohesively.
- Cream softened butter with sugar – this builds the fat base to the cake batter.
- Use fresh lemon and zest – using both the juice and zest gives the cake a bold lemon flavor.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
- Layer lemon curd between batter – scrape half the batter into the pan, top with spoonfuls of lemon curd, and top with remaining batter. This gives the coffee cake a pretty lemon curd ribbon in the center!
- Use a toothpick to test cake – insert a toothpick in the center of cake to test for doneness.
- Cool cake before topping with glaze – for best results, allow the cake to cool completely before topping with glaze and slicing.
Recipe Variations
Try these ideas for a different twist on this coffee cake.
- Try another citrus – try orange, lime, or grapefruit in place of the lemon.
- Add fruit – add 1/2 cup blueberries, diced strawberries, or raspberries to the batter.
- Use another glaze – skip the cream cheese glaze and top cake instead with a simple powdered sugar glaze.
Storing and Freezing Coffee Cake
I recommend waiting to add the glaze until just before serving if you plan to store the coffee cake for awhile before serving. Otherwise you will have to store it in the refrigerator due to the cream cheese in the glaze. Allow the coffee cake to cool completely, then store in an airtight container at room temperature 4 days.
To freeze coffee cake, allow to cool completely (do not top with glaze) wrap cake well, and freeze up to 2 months. Thaw cake completely at room temperature and top with glaze for serving.
The tight, moist crumb on this coffee cake absolutely melts in your mouth! Every bite is packed with buttery streusel, creamy glaze, and has the perfect balance of lemon + lavender flavor.
Ready to seriously impress at your next brunch??
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More lemon breakfast recipes to make next!
Lavender Lemon Coffee Cake
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Coffee Cake
- 1/2 cup 2% or skim milk
- 2 tablespoons dried lavender
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablepoons honey or agave nectar
- 1/4 cup freshly-squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup lemon curd
Streusel Topping
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
Cream Cheese Glaze
- 1 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon dried lavender, finely minced
- 1/2-1 tablespoon 2% or skim milk
Instructions
Coffee Cake
- Preheat oven to 350F. Lightly grease and flour a 9-inch cake pan and set aside.
- Combine milk and lavender in a small saucepan. Heat over medium heat, stirring frequently until milk is steaming (do not boil). Remove from heat and allow to steep 20 minutes. Strain milk and discard lavender.
- Place butter and sugar in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until smooth and creamy.
- Add eggs one at a time to butter mixture while beating constantly on medium speed, beating well after each addition. Mix in honey, lemon juice, zest, and vanilla until smooth.
- In a medium separate bowl, combine flour, baking powder, and salt. Working in increments, fold half of flour mixture and half of lavender milk into liquid mixture until smooth and repeat until all the flour and milk has been added and batter is smooth.
- Scrape half of batter in prepared pan. Spoon lemon curd on top and smooth into an even layer. Scrape remaining batter into pan and smooth top. Set aside for a moment.
Streusel
- In a small bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over batter, pressing lightly to adhere crumbs.
- Bake coffee cake at 350F 35-40 minutes until a toothpick inserted in center of cake comes out clean. Allow cake to cool completely on a wire cooling rack.
Cream Cheese Glaze
- Place cream cheese in a medium bowl and use a handheld electric mixer to beat until smooth. Mix in powdered sugar, lemon zest, lavender, and just enough milk to give glaze a drizzling consistency.
- Drizzle glaze over cooled coffee cake. Allow to set 5 minutes then slice cake into wedges and serve. Enjoy!
clara barryy barry says
nice