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Need a brunch item that'll wow guests? This strawberry lemon crumb coffee cake is SUPER gorgeous and jam-packed with juicy strawberries, buttery crumb topping, and lots of lemon glaze!
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5 from 1 vote

Strawberry Lemon Crumb Coffee Cake

Need a brunch item that'll wow guests? This strawberry lemon crumb coffee cake is SUPER gorgeous and jam-packed with juicy strawberries, buttery crumb topping, and lots of lemon glaze!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 servings

Ingredients

Cake

  • 1/4 cup butter, melted
  • 3/4 cup coconut sugar (or granulated sugar)
  • 1/2 cup greek yogurt
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 2 cups white whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups diced strawberries

Crumb Topping

  • 1/2 cup white whole wheat flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted

Glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons half-and-half cream

Instructions

Cake

  • Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
  • In a large bowl, whisk melted butter, sugar, yogurt, lemon juice, zest, eggs, vanilla, and milk until smooth. Add flour, baking powder, and salt and gently fold until batter is just combined. Fold in strawberries. Scrape batter into prepared pan and set aside.

Crumb Topping

  • In a small bowl, combine all topping ingredients until crumbly. Sprinkle over batter in pan. Bake coffee cake at 350F 35-40 minutes until golden brown and a toothpick tests done. Cool on a wire cooling rack.

Glaze

  • In a small bowl, whisk powdered sugar, vanilla, and just enough half-and-half to make a drizzling consistency. Drizzle glaze over cooled coffee cake and let stand 5 minutes before slicing and serving. Enjoy!