Lemon Coffee Cake

I’ve never heard of a lemon-flavored coffee cake before. Just as I had suspected, this cake deserves a two thumbs up.

lemon coffee cake

Lemon Coffee Cake
Yield: 9 servings
Prep time: 10 minutes
Cook time: 40 minutes

For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup buttermilk

For the streusel:
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
pinch of salt
1 tablespoon fresh lemon juice
3 tablespoon unsalted butter, softened

1. Preheat the oven to 350ºF. Lightly grease a 9-inch square pan with nonstick spray. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar until light. Beat in the egg and lemon zest.
4. Stir in one third of the flour mixture, followed by the lemon juice. Stir in another third of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, mixing only until no flour streaks remain. Pour into prepared pan.
5. Prepare the crumb topping by combining all ingredients in a bowl. Use a fork to cut the butter evenly into the dry ingredients. Sprinkle evenly over the cake.
6. Bake for 40 minutes, or until the topping is golden and a toothpick inserted comes out clean. Cool on a cooling rack, or enjoy warm.

Recipe adapted from Baking Bites


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