This is so refreshing, perfect for in the morning for breakfast, or a dessert after a summer barbecue dinner. It is not overly lemon flavored or overly sweet, which we liked a lot.
If your butter is soft enough you can mix it in a bowl with a fork or spatula and then you don't have to get the mixer out.
Lemon Crumb Coffee Cake
Ingredients:
For the Crumble Topping:
4 tablespoons melted butter
3/4 cup flour
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
zest of 1 lemon
For the Lemon Cake:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup room temperature butter
zest from 2 lemons
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
1/4 cup fresh lemon juice
powdered sugar for dusting
Directions:
For the Crumble Topping:
Melt 4 tablespoons of butter in a bowl. Add the flour, sugar, lemon juice and zest. Mix with a fork or your fingers to combine. Set aside.
For the Cake:
Preheat oven to 325 degrees. Spray an 8 inch cake pan or cheesecake pan to be able to cut it easier. Line the bottom with a round of parchment paper and set aside.
In a bowl combine the flour, salt and baking powder.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, lemon zest, and sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Beat in the egg and vanilla extract just until blended.
Combine the buttermilk with the lemon juice. Alternate mixing 1/3 of the dry mixture and 1/2 the milk mixture, ending with the dry.
Pour the batter into the prepared pan and spread evenly. Sprinkle with the crumble topping and bake for 40 minutes or until a toothpick inserted in the center comes out almost clean.
Cool. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving.
