• 2 cups brown sugar
  • 1 cup softened butter
  • 2 eggs
  • 1 cup sour cream
  • 2-½ teaspoons vanilla extract
  • zest and juice from 1 lemon
  • 2 cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup chopped walnuts
  • 3 tablespoons brown sugar
  • 1-½ teaspoon ground cinnamon


Preheat oven to 350°F, and grease a 10-inch bundt (or tube) pan. Dust greased pan with flour.

Cream sugar, butter and lemon zest together in a mixer, then slowly add eggs. Stir in sour cream, lemon juice, and vanilla extract. Sift flour, baking powder and salt together, then stir into the butter/sugar mixture. Stop mixer as soon as ingredients are combined smoothly. In a separate bowl, combine walnuts, brown sugar and cinnamon. Place 1/3 of dough into the bundt pan, smooth around the pan evenly, then sprinkle with 1/2 of the walnut/sugar/cinnamon mixture. Add another 1/3 of dough, sprinkle with remaining mixture, then add last 1/3 of dough.

Bake for 55-60 minutes, until a cake tester comes out clean when inserted into the middle of the cake. Cool for at least 30 minutes, remove, and dust with powdered sugar if desired.

Baked Goods
MacGourmet downloadLemon Coffee Cake. To import, drag image to your MacGourmet recipe box.