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Lemon Crumb Coffee Cake

lemon coffee cake

Lemon Crumb Coffee Cake

This Lemon Coffee Cake is so refreshing, perfect for in the morning for breakfast, or a dessert after a summer barbecue dinner. It is not overly lemon flavored or overly sweet, which we liked a lot. If your butter is soft enough you can mix it in a bowl with a fork or spatula and then you don’t have to get the mixer out.

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Lemon Crumb Coffee Cake

Servings 8

Ingredients

For the crumble topping

  • 4 tbsp melted butter
  • 3/4 cup flour
  • 1/3 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 lemon, zested

For the lemon cake

  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter
  • 2 lemons, zested
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • powdered sugar for dusting

Instructions

For the cake

  • Preheat oven to 325 degrees. Spray an 8 inch cake pan or cheesecake pan to be able to cut it easier. Line the bottom with a round of parchment paper and set aside.
  • In a bowl combine the flour, salt and baking powder.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, lemon zest, and sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed.
  • Beat in the egg and vanilla extract just until blended.
  • Combine the buttermilk with the lemon juice. Alternate mixing 1/3 of the dry mixture and 1/2 the milk mixture, ending with the dry.
  • Pour the batter into the prepared pan and spread evenly. Sprinkle with the crumble topping and bake for 40 minutes or until a toothpick inserted in the center comes out almost clean.
  • Cool. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving.

For the crumble

  • Melt 4 tablespoons of butter in a bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork or your fingers to combine. Set aside.

As always, room temperature ingredients are best for baking. Leave your butter out overnight, and a great trick for getting eggs room temp is putting them in room temp water for a few minutes.

To make sure that baking goes as smoothly as possible, make sure to “mise en place” – “everything in place”. Measure EVERYTHING out beforehand. Then all you’re thinking about is how to mix them together, don’t measure as you go. It’s far less efficient. Trust me!

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