I got some lemons from a co-worker today and I thought about a lemon coffee cake. If you can think about it, then a recipe exists! This is truly delicious.
3/4 cup all purpose flour
6 tbsp brown sugar
1/2 tsp salt
1 tbsp lemon zest
6 tbsp cold unsalted butter, cut into smaller pieces
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
3 eggs, room temperature
4 tbsp lemon zest, from about 2 lemons
2 tbsp fresh lemon juice
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
5 teaspoons milk
Make the crumb topping first. In a medium sized mixing bowl, combine the flour, brown sugar, salt and lemon zest. Add the cold butter pieces, use your hands or a pastry blender to cut the butter into the dry ingredients. Once the butter is cut in (pea sized pieces of butter are good!) place the crumb topping in the fridge.
Remove the eggs and sour cream from the fridge so they can become room temperature. Preheat the oven to 350º F.
In a medium mixing bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
In a large mixing bowl, beat the butter and sugar together with a mixer for 2 minutes. Add in the eggs, lemon zest, and lemon juice, beat again until incorporated.
Add in the sour cream, mix with a spatula.
Add in the dry ingredients, half at a time, mixing by hand with a spatula just until incorporated.
Spray an 8×8 inch baking dish with non-stick spray. Transfer the lemon cake batter to the pan and spread evenly.
Remove the crumb topping from the fridge, spread it evenly over the cake, breaking up large pieces as needed.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool, serve.