Description
This Lemon Crumb Coffee Cake is a zesty delight, perfect for breakfast or dessert, with a crumbly topping that adds a delightful texture.
Ingredients
Scale
- ¾ cup all-purpose flour
- 6 tablespoons brown sugar, packed
- 1 tablespoon lemon zest
- ¼ teaspoon kosher salt
- 6 tablespoons butter, room temperature
- ½ cup butter, room temperature
- ¾–1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons lemon zest
- 4 tablespoons fresh lemon juice
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup Greek yogurt
Instructions
- Remove eggs, Greek yogurt, and butter from fridge.
- Make crumb topping by mixing flour, brown sugar, and lemon zest in a bowl. Add butter and blend until combined, then freeze until ready.
- Preheat oven to 350° F (175° C) and prepare an 8×8 square baking pan.
- In a bowl, whisk together flour, baking soda, salt, and baking powder.
- In a large mixing bowl, beat butter and sugar for 2-3 minutes.
- Add eggs one at a time, beating for 30 seconds after each addition.
- Add vanilla extract, Greek yogurt, lemon zest, and lemon juice, mixing until combined.
- With the mixer on low, gradually add the flour mixture until just combined.
- Spread the lemon cake batter into the prepared baking dish.
- Sprinkle lemon crumb topping evenly over the batter.
- Bake for 35-45 minutes until a toothpick comes out clean.
- Once cooled, sprinkle with powdered sugar or a vanilla glaze if desired.
Notes
- For gluten-free, keto, or sugar-free options, see accompanying notes.
- Adjust sugar quantity for high altitude.
- Use unsalted butter for a less salty flavor.
- Prep Time: 25 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg