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Lemon Coffee Cake

Lemon Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup full-fat sour cream
  • 1 cup all-purpose flour (streusel)
  • 1/2 cup granulated sugar (streusel)
  • 1/4 cup packed light brown sugar (streusel)
  • 1 tbsp lemon zest (streusel)
  • 1/2 tsp salt (streusel)
  • 6 tbsp cold unsalted butter, cut into small cubes
  • 1 cup powdered sugar (glaze)
  • 2 to 3 tbsp fresh lemon juice (glaze)
  • Pinch of salt (glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Butter a 9-inch square pan. Make streusel: whisk flour, sugars, lemon zest, salt, then cut in cold butter until crumbly; chill.
  2. Cream butter and sugar until fluffy, about 3 minutes. Beat in eggs, lemon zest, juice, and vanilla.
  3. Whisk dry ingredients. With mixer on low, add flour mixture in three parts, alternating with sour cream, starting and ending with flour. Mix just until combined.
  4. Spread half the batter in the pan, sprinkle half the streusel. Top with remaining batter and streusel. Bake 45 to 50 minutes, until a toothpick comes out with moist crumbs.
  5. Cool 15 minutes. Whisk powdered sugar, lemon juice, and salt for glaze. Drizzle over cake, slice, and serve.

Notes

Leave the cake to cool a full hour before slicing if you want clean squares. The glaze can be made a few hours ahead; just cover and store at room temperature.