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Lemon Coffee Cake

One of my best friends' lives in Illinois, we lived there for 5 years before our last move to Michigan.
We talked several times a week and one day he helped me brainstorm recipe ideas. The idea of ​​a lemon coffee cake appeared, so I wrote it on the sticky note I had on my computer.



I have several other recipes that I'm working on, so I can't get them right away. But after he mentioned it several times, I knew it needed to happen. I like lemon, and I like coffee cakes.


Lemon Crumb Cake
yield: 8X8 INCH CRUMB CAKE 

Total time: 1 HOUR

Lemon Crumb Cake - this breakfast cake is tender with the perfect amount of fresh lemon flavor! We love the crumb topping, it has lemon zest in it!

Ingredients :


CAKE CRUMB LEMON
  • 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 of baking soda
  • 1/4 tsp baking powder
  • 1/3 cup of sour cream

TOPPING CRUMB

  • 3/4 cup all purpose flour
  • 6 TBB brown sugar
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 6 tsp cold unsalted butter, cut into smaller pieces

Instructions :

Make the crumb topping first. In a medium sized mixing bowl, combine 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 350ΒΊ F.

In a medium mixing bowl, combine 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 eggs, lemon zest, and lemon juice, beat again until incorporated.

Add in the sour cream, mix with a spatula.

Add in dry ingredients, half time, just until incorporated mixing with hand spatula.

Spray an 8x8 inch baking dish with non-stick spray. Transfer the lemon cake to the pan and evenly spread.

Remove the crumb topping from the fridge, spread it evenly over the cake, breaking up large pieces as needed.

For 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool, serve.

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