Lemon and Coffee Cake
This is the Lemon and Coffee Cake recipe.
- Prep: 20 min
- Cooking: 1 h
- Refrigeration: 2 h
Ingredients
- 2 cups (500 mL) sugar
- 1/2 cup (125 mL) softened butter
- 2 eggs beaten
- 1/3 cup (80 mL) sour cream
- 1 cup (250 mL) Milk
- 3 cups (750 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- Juice of 1 lemon
- Zest of 1 lemon
- Chocolate vermicelli
- Lemon Coffee Icing
- Juice of 1 lemon
- 2 tbsp (30 mL) strong coffee
- 2 cups (500 mL) icing sugar
- 1/4 cup (60 mL) softened butter
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Preparation
Preheat oven to 350 °F (180 °C).
In large bowl, cream butter with sugar. Beat in eggs, one at a time, and sour cream with electric mixer. Stir in milk and set aside. Mix flour with baking powder. Blend into butter mixture gradually, beating until smooth. Add lemon juice and zest. Mix well.
Pour mixture into a 9-inch (23 cm) buttered round cake pan. Bake for 1 hour. Let stand for 10 minutes and remove from pan. Spread with Lemon Coffee Icing. Sprinkle cake with chocolate vermicelli.
Lemon Coffee Icing:
Squeeze lemon juice in small bowl and strain to remove pits. In food processor, cream lemon juice, coffee, butter and half the sugar. Whip in remaining sugar until mixture is thick and creamy. Spread cake with icing.
Chill for 2 hours before serving.
