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Lemon Coffee Cake with Lemon Crumb Topping

Close-up of a moist slice of Lemon Coffee Cake with Lemon Crumb Topping, drizzled with glaze.
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Bake this moist lemon coffee cake featuring a bright lemon flavor throughout and finished with a generous, zesty lemon crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for topping)
  • 1/4 cup powdered sugar (for glaze, optional)
  • 1 tablespoon fresh lemon juice (for glaze, optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time.
  4. In a small bowl, mix the milk, 1/4 cup lemon juice, and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Prepare the crumb topping: In a separate bowl, combine 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the crumb topping evenly over the cake batter.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
  11. If using the glaze, whisk together powdered sugar and 1 tablespoon lemon juice until smooth. Drizzle over the cooled cake.

Notes

  • For a moister cake, ensure your butter and eggs are at room temperature before mixing.
  • Do not overmix the batter once the flour is added; this develops gluten and makes the cake tough.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract to the batter.
  • For a thicker crumb topping, chill the topping mixture for 10 minutes before sprinkling it over the batter.

Nutrition

Find it online: https://magazinemeal.com/lemon-coffee-cake-with-lemon-crumb-topping/