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4.72
from
7
votes
Mini French Lemon Coffee Cake
Lemony and moist coffee cake great for dessert or for a breakfast treat.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert, Quick Breads
Cuisine:
French
Servings:
1
cake
Calories:
384
kcal
Author:
Sydney Dawes
Ingredients
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
Instructions
Lightly oil a 4 inch tart pan. Preheat oven to 350 degrees.
Melt butter in a microwave safe bowl, let cool slightly and set aside.
In a small bowl combine flour, baking powder, salt. Set aside.
In a separate bowl whisk together sugar and eggs until light, thick and frothy, then gently fold in yogurt, vanilla, lemon zest.
Fold in dry ingredients until just combines then stir in the melted butter.
Pour batter into prepared dish and, bake for 20-25 minutes until cake tester comes out clean.
Dust with powdered sugar and fresh fruit of choice and serve.
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!.
Nutrition
Serving:
1
cake
|
Calories:
384
kcal
|
Carbohydrates:
52
g
|
Protein:
7
g
|
Fat:
17
g
|
Sodium:
367
mg
|
Fiber:
1
g
|
Sugar:
27
g