At a Glance

15 mins. to 25 mins.
40 mins. to 45 mins.
1 hrs 25 mins. to 1 hrs 40 mins.
16 to 24 servings
This tender, moist coffeecake offers a triple threat of lemon flavor. The dense pound cake base and buttery crumble topping are delicately zesty, while the sweet glaze packs a tart, lemony punch.
Volume Ounces Grams


  • ¾ cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice powder*
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2" pieces
  • grated rind (zest) of 1 lemon
  • 3/4 cup chopped pecans
  • *If you don't have lemon juice powder, increase the grated lemon rind to that of 2 lemons.


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice powder or the grated rind of 2 lemons
  • 1 teaspoon ground cinnamon
  • 8 tablespoons (1/2 cup) unsalted butter*
  • 1/4 teaspoon lemon oil, optional, for flavor
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream or plain whole milk yogurt (not Greek-style)
  • *See "tips," below.


  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners' sugar


  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.
  10. Yield: 16 to 24 servings.

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.