Streusely Lemon Coffee Cake

Recipe by Charlotte Rutledge
41 Reviews 3.9 out of 5 stars

Lemon might not be the first flavor you expect in a coffee cake, but its freshness is exactly what makes this pound cake-like version so good alongside a cup of coffee or tea. It delivers a triple threat of citrus with three sources of lemon flavor: lemon juice powder, lemon zest, and fresh lemon juice. (There’s a lemony punch in all three parts of the coffee cake, too: the buttery streusel, the fine‑textured cake, and the sweet-tart glaze that ties it all together.)  Bake this lemon coffee cake in a tube pan for a showstopping look or keep things simple with a 9" x 13" pan; either way, the result is equally delicious. 

Prep
15 mins
Bake
40 to 45 mins
Total
1 hr 25 mins
Yield
one 10" tube pan or 9" x 13" cake
Lemon Streusel Coffeecake
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F. Grease a tube pan, or a 9" x 13" pan.

  2. To make the streusel: Stir together the dry ingredients. Cut in the cold butter until the mixture is crumbly, then stir in the grated rind and pecans. Set aside.

  3. To make the cake: Sift together the flour, baking powder, salt, lemon powder (or zest), and cinnamon. Set aside.

  4. Beat the butter, sugar and lemon oil together until smooth and light. Add the eggs, one at a time, mixing until each is absorbed before adding the next. Mix in half of the dry ingredients. Scrape down the bowl, then add the sour cream and mix until combined. Add the remaining dry ingredients, mixing just until incorporated.

     

  5. Transfer the batter to the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.

  6. Bake the lemon coffee cake for 33 to 38 minutes for a 9" x 13" pan or 40 to 45 minutes for a tube pan, until a paring knife inserted in the center comes out clean. Remove from the oven and let cool in the pan on a rack for 10 minutes. To turn out of the tube pan, put a plate over the top of the pan and flip the cake over. Remove the pan, then flip upright onto a serving plate.

  7. To make the glaze: Whisk the lemon juice and confectioners' sugar together; drizzle over the cooled lemon coffee cake. Slice and serve at room temperature.

  8. Storage information: Store leftover lemon coffee cake, well-wrapped, on the counter for up to 3 days; freeze for longer storage.

Tips from our Bakers

  • We developed this recipe with a fine-textured, tender pound cake in mind. If you prefer a lighter, slightly moister version, we recommend using 1/4 cup of oil in place of half of the butter.

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