Description
Luscious Lemon Coffee Cake is a delightful balance of sweet and tangy flavors with a melt-in-your-mouth crumb and a delightful crunch from the streusel topping.
Ingredients
Lemon Streusel:
4 Tbsp (57g) butter, melted
1 cup (120g) all-purpose flour, stir, spoon & level
⅓ cup (68g) granulated sugar
1 Tbsp lemon zest, no white pith (about 1 lemon)
1 Tbsp lemon juice
Lemon Cake:
2 cups (240g) all-purpose flour, stir, spoon & level
2 tsp baking powder
½ tsp salt
½ cup (113g) butter, (1 stick); room temperature/softened
1 cup (200g) granulated sugar
2 Tbsp lemon zest, no white pith (about 2 lemons)
2 large eggs, room temperature
1 tsp vanilla extract
¾ cup (177ml) buttermilk, room temperature
¼ cup (59ml) lemon juice, room temperature
Instructions
Preheat oven to 375 and grease a 9×9 inch pan.
STREUSEL. Melt butter. Add flour, sugar, lemon zest, and lemon Juice. Mix until clumpy. Chill
CAKE BATTER. Whisk flour, baking powder, and salt. Set aside. Cream butter, sugar, and lemon zest. Add eggs one by one, then vanilla. Add half the dry ingredients, mix, then add buttermilk and lemon juice. Mix, then add remaining dry ingredients. Dont over-mix.
ASSEMBLY. Spread batter into pan. Sprinkle streusel topping, breaking up clumps.
Bake at 375 for 40-45 minutes, until cake springs back when touched. Cool before serving. Dust with powdered sugar or drizzle with lemon glaze.
Notes
Bringing your eggs and milk to room temperature helps them incorporate more smoothly into the batter.
Don’t overbake the cake will dry it out, so keep a close eye on it toward the end of the baking time.
Allow the cake to cool completely before adding the glaze if you are using it.
For the best flavor, use freshly squeezed lemon juice.
Make the streusel ahead of time and store it in the refrigerator until you’re ready to bake the cake.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American