This strawberry lemon coffee cake is the perfect addition to make your morning extra special! Mixes in one bowl in 10 minutes.
I have a confession to make….I kind of hate coffee cakes. I know, I know, who hates coffee cakes? But it’s true. I find them to be far too dry more of the time. But this cake guys….it’s my world right now.
We partnered up with Nancy’s Yogurt as part of our ongoing collaboration and their Organic Whole Milk Yogurt lends the most delicious tender crumb to this cake. It’s paired with mashed banana and the two of them come together to be a fantastic texture.
I love that all the ingredients are easy to keep on hand to whip this up anytime you have extra banana’s you need to put to use before they go bad.
We tried cooking it with the strawberries inside and ultimately decided that it’s best with them served alongside instead of cooked internally. Adding them to the actual cake causes them to break down pretty quickly and the cake didn’t hold as well.
Beautiful. Kevin and the boys decided that this cake should always be in our house for morning coffee breaks and late night snacking and I have to say, I agree!
It also makes such a great piece to bring to a brunch or potluck, and would be such a gorgeous cake to serve at a baby or wedding shower!
Topping it with this cream cheese glaze that we laced with fragrant vanilla beans and finishing it with crunchy almonds for the perfect finish.
Happy coffee hour!
Strawberry Lemon Coffee Cake
- 1 ½ cups granulated sugar
- 2 cups flour
- 1 tablespoon baking soda
- ¾ cup olive oil
- 2 eggs
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- ½ cup Nancy's Organic Whole Milk Yogurt
- 2 mashed bananas
- Lemon Vanilla Bean Cream Cheese Frosting
- 1 package cream cheese room temperature
- ¾ cup powdered sugar
- ¼ cup lemon juice
- 1 teaspoon vanilla bean paste or the interior scrapings of 1 vanilla bean
- Serve with: strawberries and sliced almonds
- Mix all cake ingredients together until just combined. Pour into a greased bundt pan.
- Bake at 350 for 40-45 minutes.
- Allow to cool completely (at least 1 hour).
- Whip icing together. If lumps occur place in microwave for 30 second increments stirring vigorously until lumps are gone.
- Pour icing over cake, top with sliced almonds and strawberries (lemon zest would also be a lovely addition if you can't do almonds) and serve.
Notes: We tried cooking the strawberries inside the cake and they got quite mushy and broken down. We prefer serving them fresh alongside or on top to preserve their flavor.
This post was brought to you in collaboration with Nancy’s Yogurt. We are grateful to partner with amazing companies that we believe in to help bring you gorgeous unique content every week!