Lemon Crumb Coffee Cake
A bright and moist lemon coffee cake topped with a generous layer of buttery lemon zest streusel and a sweet citrus glaze.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 tsp vanilla extract
3 tbsp fresh lemon juice
1 tbsp lemon zest
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup powdered sugar (for glaze)
Instructions
1. Preheat oven to 350°F and grease a 9-inch pan.
2. In a bowl, cream butter and sugar until fluffy.
3. Beat in eggs, vanilla, lemon juice, zest, and sour cream.
4. Gradually stir in flour, baking powder, baking soda, and salt.
5. Prepare crumb topping by mixing cold butter, flour, sugar, and zest.
6. Spread batter into pan and top with crumbs.
7. Bake for 45-50 minutes.
8. Drizzle with lemon glaze once cooled.
Notes
Use room temperature ingredients for a smoother batter.
Swap sour cream for Greek yogurt if preferred.
Store in an airtight container for up to 3 days.