Lemon Streusel Coffeecake

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Yield: 16 to 24 servings

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This cake offers a zesty spin on a classic morning favorite.

Lemon Streusel Coffeecake

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 to 24 servings
Published: 12/20/2011

Ingredients

Streusel

  • ¾ cup King Arthur Unbleached All-Purpose Flour
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon lemon juice powder*
  • ¼ teaspoon salt
  • ½ cup packed light brown sugar
  • 6 tablespoons cold unsalted butter, cut into ½" pieces
  • grated rind (zest) of 1 lemon
  • ¾ cup chopped pecans
  • *If you don't have lemon juice powder, increase the grated lemon rind to that of 2 lemons.

Cake

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons lemon juice powder or the grated rind of 2 lemons
  • 1 teaspoon ground cinnamon
  • ½ cup (8 tablespoons) unsalted butter
  • ¼ teaspoon lemon oil, optional, for flavor
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream

Glaze

  • 1 tablespoon fresh lemon juice
  • ½ cup confectioners' sugar

Directions

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

2) To prepare the streusel: Stir together the dry ingredients. Cut in the cold butter, then add the grated rind and pecans.

3) To prepare the cake: Sift together the flour, baking powder, salt, lemon powder (or grated rind), and cinnamon.

4) Beat the butter and lemon oil together until the butter is soft. Add the sugar and beat until light and creamy.

5) Add the eggs one at a time, followed by the sour cream, beating after each addition and scraping down the bowl as needed.

6) Add the dry ingredients, stirring just until incorporated.

7) Spoon the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.

8) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. If you've used a tube pan, allow the cake to cool slightly, then turn it out onto a plate. Using another plate, turn it over again so the streusel is on top. If you've baked the cake in a 9" x 13" pan, serve it right from the pan.

9) To prepare the glaze: Stir the lemon juice and confectioners' sugar together. Drizzle over the cake.

Yield: 16 to 24 servings.

Reviews

1
  • star rating 07/26/2012
  • deb1223 from KAF Community
  • Wonderful coffeecake and so easy. It took first place at the Wisconsin State Fair today - the judge loved how fresh and moist it was. Really a delicious cake.
    Congratulations on your prize winning entry! Happy Baking - Irene @ KAF
  • star rating 05/15/2012
  • lorrainesfav from KAF Community
  • Another great KAF recipe! Nice and lemony and lots of crunch at the top. My son came home and started eating the crumbs off the top and gave it thumbs up! That short tube pan is the greatest cake pan. Mine is almost worn out! Guess I need to order another one.
  • star rating 05/02/2012
  • thefiverogers from KAF Community
  • Prepared recipie exactly as written with struesel but no icing. Nice hint of lemon came through in the flavor making it perfect for spring. Since my family loves lemon, I will try adding a small amount of lemon bits next time which was suggested by another reviewer. I will be baking this again! Do not have a 10 inch tube pan so I used my 10 inch springform with a ceramic custard cup in the center - worked well. This makes a large coffee cake, excellent for feeding a crowd.
  • star rating 04/09/2012
  • HMB from KAF Community
  • I have a couple of lemon trees in the backyard, so I'm always looking for good lemon recipes. This cake is very good! I did not use lemon powder -- just zest from my lemons. I did add a half-cup of those lemons bits KAF sells, but I think the cake would still be plenty lemony and tasty without 'em. The texture of the cake is very nice, and it slices beautifully (no little crumblies all over the place). I made in a 9x13 pan, and this cake would be very easy to cut into bite-size squares for a party or reception.
  • star rating 04/08/2012
  • scottjl from KAF Community
  • Excellent cake. The texture was perfect for a coffee cake, lemon flavor was present but not overpowering. Don't let all the steps intimidate you, it's very easy to make from scratch. I used lemon peel powder and left out the nuts entirely, also substituted in lemon extract for the lemon oil. Low-fat sour cream worked just fine. This recipe is definitely a keeper. Thanks!
  • star rating 04/08/2012
  • scottjl from KAF Community
  • excellent cake. texture was perfect for a coffee cake, lemon flavor was present but not overpowering. don't let all the steps intimidate you, very easy to make from scratch. this recipe is definitely a keeper. thanks!
  • star rating 04/07/2012
  • cheminfo from KAF Community
  • Very nice and lemony. Used the extra zest, but next time I'll try the lemon juice powder. A perfect spring coffee cake.
  • star rating 04/07/2012
  • Huntley51 from KAF Community
  • I made this cake today and it was awsome, I didnt use the lemon powder, I prefer the lemon zest in the streusel and also in the cake batter. I also did not add the 1/2 cup of sugar to my streusel because I didnt want it to be too sweet with the icing being on it. This cake came out perfect, the texture is beautiful and also very moist. Thanks again KAF............
  • 03/26/2012
  • bfischer315 from KAF Community
  • Excellent recipe. Perfect balance of Lemon and sweet! It will make a great addition to Easter brunch or just a cup of tea in the afternoon. I used the lemon rind instead of lemon powder and walnuts instead of pecans!
  • star rating 01/20/2012
  • abc236 from KAF Community
  • Delicious and very lemony! Everybody absolutely loved it. I made a few changes only because I did not have all the incredients. I used all grated lemon peel instead of the lemon juice powder since we have quite a few lemon trees. Instead of the lemon oil I used Fiori di Sicilia and walnuts instead of pecans. I also did not have any sourcream so I substituted lowfat Greek yougurth. Even with the changes the coffee cake turned out great. Thank you for another wonderful recipe.
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