Lemon Pie Filling Coffee Cake Recipe [FULL GUIDE]

Hey there, sweet treat lovers and coffee cake connoisseurs! If you’re anything like me, the perfect coffee cake is that magical slice of happiness that pairs flawlessly with your morning brew or afternoon tea. Today, we’re diving into a delightfully zesty twist on a classic – Lemon Pie Filling Coffee Cake.

Imagine a moist, tender coffee cake with a buttery crumb base, generously swirled with bright, tangy lemon pie filling that bursts with citrusy sunshine in every bite. The subtle tartness perfectly balances the sweetness, making this cake both refreshing and indulgent. It’s the kind of dessert that feels like a warm hug on a plate, but with a fresh zing that wakes up your taste buds!

Whether you’re baking for a casual brunch, a special occasion, or just because, this recipe is simple enough to whip up on a whim but impressive enough to wow your friends and family. So, grab your mixing bowls and let’s get baking!

Lemon Pie Filling Coffee Cake Recipe

This recipe combines the best of two worlds: the soft, buttery crumb of a traditional coffee cake and the bright, luscious flavor of lemon pie filling. The secret? Using ready-made lemon pie filling as a quick and foolproof swirl inside the cake, which makes it super easy and mess-free.

Here’s a snapshot of what you’ll get:

• A moist cake base with a tender crumb
• A tangy, lemony swirl that stays juicy and bright after baking
• A crisp streusel topping for that perfect crunchy contrast
• The aroma of fresh citrus and butter that will fill your kitchen and draw everyone in

Ready? Let’s see what ingredients you need and how to put this all together!

Ingredients Needed

Here’s everything you’ll want to have on hand before diving into this lemony coffee cake magic:

For The Cake

• All-purpose flour (about 2 cups): Provides the structure and body to the cake.
• Granulated sugar (¾ cup): Adds sweetness and helps with browning.
• Butter (1/2 cup or 1 stick, softened): The fat that makes the cake tender and rich.
• Eggs (2 large): Bind the ingredients and add moisture.
• Baking powder (1 tsp): Helps the cake rise and stay fluffy.
• Salt (a pinch): Balances sweetness and enhances flavor.
• Milk (½ cup): Adds moisture and tenderness.

For The Lemon Swirl

• Lemon pie filling (1 cup): The star ingredient! Sweet, tart, and perfectly gelatinous, ready to swirl into the batter.

For The Streusel Topping (optional But Highly Recommended)

• Brown sugar (¼ cup): For deep caramel notes.
• All-purpose flour (¼ cup): For crumbly texture.
• Butter (3 tbsp, cold and cubed): Creates that melt-in-your-mouth crumb topping.
• Ground cinnamon (½ tsp): Adds a warm spice note that complements the lemon perfectly.

How To Make Lemon Pie Filling Coffee Cake

Alright, here’s the step-by-step lowdown with some tips sprinkled in to keep things easy and foolproof:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. Prepare the streusel topping: Mix brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter using a fork or pastry cutter until the mixture looks like coarse crumbs. Set aside.

3. Make The Cake Batter

   • In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes). This is key for a tender cake!
   • Beat in the eggs, one at a time, until well combined.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined-don’t overmix or the cake can get tough.

4. Assemble The Cake

   • Spread half of the batter into the prepared pan.
   • Dollop the lemon pie filling evenly over the batter.
   • Spoon the remaining batter on top gently, then use a knife or skewer to swirl the lemon filling into the batter for a marbled effect.
   • Sprinkle the streusel topping evenly over the cake.
5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter).
6. Cool for at least 15 minutes before slicing. Serve warm or at room temperature with your favorite coffee or tea.

Ingredient Science Spotlight

Now, let’s geek out a bit on why this recipe works so well:

• Butter and Sugar Creaming: When you beat butter and sugar together, you trap tiny air bubbles that expand in the oven, giving the cake a light and airy texture. This step is vital!
• Baking Powder: Acts as a leavening agent by producing carbon dioxide gas when heated, causing the cake to rise and become fluffy.
• Eggs: Provide structure with their proteins and add moisture, richness, and color.
• Milk: Adds moisture but also activates the baking powder. It also helps dissolve the sugar and salt for an even texture.
• Lemon Pie Filling: Unlike fresh lemon juice, which can sometimes react with baking soda/powder and affect the rise, lemon pie filling is thickened with starches and sugars, maintaining its texture and flavor after baking. It adds a controlled burst of citrus flavor without making the cake soggy.

Expert Tips

To make your lemon coffee cake the best it can be, here are some pro pointers:

• Don’t skip the creaming: Take your time with butter and sugar to get that perfect fluffy base.
• Room temperature ingredients: Butter, eggs, and milk at room temp combine better and create a smoother batter.
• Swirl gently: Over-swizzling the lemon filling can make the batter too thin and dense. Light, artistic swirls are perfect.
• Watch the oven: Oven temps can vary, so start checking your cake at 30 minutes. You want a golden top and a clean toothpick test.
• Make ahead: This cake tastes great the next day too! Store it covered at room temperature or lightly warmed before serving.

Recipe Variations

Feeling adventurous? Here are some fun twists and variations you can try:

• Blueberry Lemon Swirl: Add fresh or frozen blueberries with the lemon pie filling for a fruity explosion.
• Poppy Seed Boost: Stir in a tablespoon of poppy seeds into the batter for a delightful crunch and traditional flavor combo.
• Glaze it up: Drizzle a simple lemon glaze made from powdered sugar and fresh lemon juice on top once the cake cools for extra zing and shine.
• Almond Streusel: Add chopped almonds or pecans to the streusel for a nutty crunch.
• Coconut Lemon: Mix shredded coconut into the batter or topping for tropical vibes.
• Sugar-Free Option: Use a sugar-free lemon pie filling and substitute the sugar with a low-calorie sweetener suitable for baking.

Final Words

This Lemon Pie Filling Coffee Cake recipe is your new go-to for a quick, flavorful, and crowd-pleasing baked good. It’s approachable for bakers of all levels and offers endless opportunities for creativity with flavors and toppings. Whether you’re craving something tangy to brighten your morning or a comforting dessert to end the day, this cake hits every mark.

Remember, the best part of baking is making it your own-so feel free to experiment and add your signature touch!

FAQs

What Ingredients Do I Need For A Lemon Pie Filling Coffee Cake?

You will need basic baking ingredients such as flour, sugar, baking powder, salt, eggs, butter, milk, and vanilla extract, along with lemon pie filling which provides the distinct lemon flavor and moisture to the cake.

Can I Use Homemade Lemon Pie Filling Instead Of Store-bought?

Yes, homemade lemon pie filling can be used and will add a fresh, tangy flavor. Ensure the filling is thick enough to prevent the cake from becoming too wet.

How Should I Incorporate The Lemon Pie Filling Into The Coffee Cake Batter?

Typically, the lemon pie filling is layered or swirled into the batter before baking to create pockets of lemon flavor throughout the cake.

What Type Of Pan Is Best For Baking Lemon Pie Filling Coffee Cake?

A bundt pan, 9×13-inch baking dish, or a round cake pan are commonly used. Ensure the pan is well-greased to prevent sticking.

Can This Coffee Cake Be Made Gluten-free?

Yes, by substituting regular flour with a gluten-free flour blend designed for baking, you can make a gluten-free version. Adjustments may be needed for texture and moisture.

How Long And At What Temperature Should I Bake The Lemon Pie Filling Coffee Cake?

Bake the cake at 350°F (175°C) for approximately 35-45 minutes or until a toothpick inserted in the center comes out clean.

Is It Possible To Make This Recipe Dairy-free?

Yes, by replacing butter with dairy-free margarine or coconut oil, and using a plant-based milk such as almond or oat milk, you can make a dairy-free version.

How Should I Store Leftover Lemon Pie Filling Coffee Cake?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.

Can I Add A Crumb Topping To The Lemon Pie Filling Coffee Cake?

Yes, adding a crumb topping made from butter, sugar, and flour mixed with cinnamon or nuts enhances texture and flavor.

Does The Lemon Pie Filling Coffee Cake Need To Be Cooled Before Serving?

It is best to allow the cake to cool for at least 15-20 minutes to let it set, which makes slicing easier and improves the flavor.