Mini Lemon Coffee Cake

A small-batch lemon coffee cake baked in a four-inch tart pan is perfect for a one the person household.  The cake is soft and moist with a tender crumb and fresh lemon flavor.  Made with simple ingredients, this cake is delicious as an afternoon snack with coffee or a sweet morning treat

I’m a pushover for lemony desserts and lemon bread.  The coffee cake is also great topped with fresh raspberries.  I got a little impatient and decided to bake and photograph immediately so I could dig in!

Use your imagination and envision plump red raspberries gently nestled on top of this tasty coffee cake!  I need to bake another one tomorrow after a quick mid-week run to the farmer’s market for those raspberries.

Top Tip: Out of lemons? Make the glaze using lemon juice powder.

The tart pan I used is the Pillivuyt 4.25 inch ceramic dish (made in France) perfect for these min cakes, pies, and quiches.

How to Store Leftovers

• Room Temperature: the coffee cake will stay fresh for about two days when stored at room temperature. Place the coffee cake on a plate or in a container with a tight-fitting lid.
• Refrigerator: the coffee cake will stay fresh for up to three days when stored in the refrigerator. Place the coffee cake on a plate or in a container with a tight-fitting lid. I
• Freezer: the unglazed cake can be frozen for up to two months. Wrap the coffee cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. Thaw the coffee cake overnight in the refrigerator before serving.

For extra lemony goodness, slice the cake in half and spread some homemade lemon curd.

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Mini French Lemon Coffee Cake

4.72 from 7 votes

Lemony and moist coffee cake great for dessert or for a breakfast treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 cake

Calories: 384

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tablespoons sugar.
• ¼ cups all-purpose flour
• ½ teaspoons of baking powder
• 1 Pinch of salt
• 2 tablespoon plain yogurt
• 1 egg yolk
• 1 teaspoons grated lemon zest
• dash vanilla extract
• 1 tablespoon butter salter butter, melted
• ½ teaspoon powdered sugar

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Recipe Directions

 

1. Lightly oil a 4 inch tart pan. Preheat oven to 350 degrees.
2. Melt butter in a microwave safe bowl, let cool slightly and set aside.
3. In a small bowl combine flour, baking powder, salt. Set aside.
4. In a separate bowl whisk together sugar and eggs until light, thick and frothy, then gently fold in yogurt, vanilla, lemon zest.
5. Fold in dry ingredients until just combines then stir in the melted butter.
6. Pour batter into prepared dish and, bake for 20-25 minutes until cake tester comes out clean.
7. Dust with powdered sugar and fresh fruit of choice and serve.

Nutrition

Serving: 1cakeCalories: 384kcalCarbohydrates: 52gProtein: 7gFat: 17gSodium: 367mgFiber: 1gSugar: 27g

Notes

You can also make this recipe in a small loaf pan of mini bundt cakes. 

DUse fresh lemon juice and lemon zest for the best lemon flavor. Stay away from bottled juice!

The more liquid you add to the glaze the thinner it will turn out. Ad in the liquids slowly until you get the desired consistency.

Mixing the glaze in a small measuring cup with a pour spout makes it easy to drizzle the glaze over the coffee cake.

This cake keeps well covered at room temperature for up to 2 days, but it probably won't last that long!.

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