Weekend mornings are a cherished time for family to have breakfast together, giggle, laugh, share and have fun. And a piece of delicious coffee-cake served with your favorite cappuccino can only make these moments extra special! Streusel-topped cakes have a beautiful balance of sweet, spicy and crunchy, thanks to the multitude of ingredients that come together to make this cake. And this Lemon Coffee Cake, topped with Streusel and a fragrant Lemon Glaze is sure to add a flavorful meaning to your weekend breakfast ritual. It will fill your heart and your kitchen with a fresh citrusy aroma that will have your kids get out of bed and run down to the table without any grudges!
[Recipe & photo courtesy of Patricia form the Technicolor Kitchen]
Ingredients
Makes about 10 servings
Streusel:
1 3/4 cups (245g) all-purpose flour
3/4 cup (132g) packed light-brown sugar
pinch of salt
3/4 cup (170g/6oz) cold unsalted butter
Cake:
2 cups (280g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g/1 stick) unsalted butter, room temperature, plus more for pan
1 cup (200g) granulated sugar
3 tablespoons finely grated lemon zest (from 4 to 5 lemons)
2 large eggs
1 teaspoon pure vanilla extract
1 cup (260g) plain yogurt
Glaze:
1 cup (140g) confectioners’ sugar, sifted
3 to 4 tablespoons lemon juice
Method
For the Streusel, Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days).
Now preheat oven to 180ºC/350ºF. Butter a 22.5cm (9in) angel food cake pan*. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with yogurt.
Spoon the batter evenly into cake pan. Sprinkle the chilled streusel evenly over the batter.
Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack.
For the Lemon Glaze, just before serving, stir together confectioners’ sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes. (Cake can be stored for up to 3 days. The lemon flavor will intensify with time.)
Enjoy this Lemon Coffee Cake with a cup of piping hot Lemon Tea, or even plain milk, and you’ll awaken to a fresh morning!
