Name: Lemon Crumb Coffee Cake
Prep time: 20 min
Cook time: PT-492772H21M21S
Total time: PT-492772H21M21S
Cuisine: American
Ingredients: ¾ cup all-purpose flour; 6 tablespoons brown sugar, packed; 1 tablespoon lemon zest (about 1 lemon); ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter); 6 tablespoons butter, room temperature, cut into small pieces; ½ cup butter, room temperature (1 stick, add ¼ teaspoon salt if using unsalted butter); ¾-1 cup granulated sugar (reduce to ⅔-¾ cup for high altitude); 3 large eggs, room temperature; 1 teaspoon vanilla extract; 4 tablespoons lemon zest (plan for one lemon per tablespoon); 4 tablespoons fresh lemon juice; 1 ½ cups all-purpose flour (plus 2 tablespoons for high-altitude); ¼ teaspoon kosher salt (increase to ½ teaspoon if using unsalted butter); ½ teaspoon baking soda; ¼ teaspoon baking powder; ⅓ cup Greek yogurt (or use sour cream)

Description

A deliciously moist Lemon Crumb Coffee Cake topped with a crunchy lemon crumb topping, perfect for any occasion.

Ingredients

Scale

¾ cup all-purpose flour
6 tablespoons brown sugar, packed
1 tablespoon lemon zest (about 1 lemon)
¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
6 tablespoons butter, room temperature, cut into small pieces
½ cup butter, room temperature (1 stick, add ¼ teaspoon salt if using unsalted butter)
¾–1 cup granulated sugar (reduce to ⅔–¾ cup for high altitude)
3 large eggs, room temperature
1 teaspoon vanilla extract
4 tablespoons lemon zest (plan for one lemon per tablespoon)
4 tablespoons fresh lemon juice
1 ½ cups all-purpose flour (plus 2 tablespoons for high-altitude)
¼ teaspoon kosher salt (increase to ½ teaspoon if using unsalted butter)
½ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup Greek yogurt (or use sour cream)

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Instructions

Remove eggs, Greek yogurt, and butter from the fridge before you start preparations for the recipe.
Start by making your crumb topping; in a medium bowl, mix together the flour, brown sugar, and lemon zest. Add cubes of butter, using a fork, blend until combined, then place in the fridge or freezer until ready to top the lemon coffee cake.
Preheat the oven to 350° F (175° C) and butter or spray with baking spray an 8×8 square baking pan.
In a medium bowl, whisk together flour, baking soda, salt, and baking powder; set aside.
In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes.
Add in eggs, one at a time, beating for 30 seconds after each addition.
Next, add the vanilla extract, Greek yogurt, lemon zest, and lemon juice; mix until combined, scraping down the sides if needed. Don’t worry if it looks a little curdled; it will come together once you add the flour mixture.
With the mixer on low, add ⅓ cup of the flour mixture at a time until just combined.
Spread lemon cake batter into the prepared baking dish.
Remove the lemon crumb topping from the freezer and, breaking apart the larger lumps, sprinkle evenly over the top of the cake batter.
Bake for 35-45 minutes until a toothpick or skewer comes out clean or just a few moist crumbs.
If desired, after cooling, sprinkle the top of the cake with a bit of powdered sugar or make a quick vanilla glaze.

Notes

For gluten-free, Keto and sugar-free options, refer to specific notes provided in the recipe.
If using unsalted butter, adjust the salt quantities accordingly.
Reduce sugar for high altitude baking as noted.

Prep Time: 20 minutes
Cook Time: 35-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg