This Lemon Coffee Cake is bursting with flavor from lemon zest and juice. It’s even topped with a lemony crumb streusel. Lemon lovers will adore this breakfast cake!
Preheat the oven to 375℉. Grease a 9×9-inch square baking pan. (I like to use Baker’s Joy.) Set pan aside.
STREUSEL: Place butter in a microwave-safe bowl. Cover the bowl with a plate and heat for 30-60 seconds in the microwave, until the butter is melted. Add the flour, sugar, lemon zest, and lemon juice. Mix with a fork to combine. Mixture will be clumpy. Chill streusel in the refrigerator until ready to top the cake.
CAKE BATTER: Sift the flour, baking powder, and salt into a large bowl. Set aside.
In a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together until light and fluffy. Incorporate the eggs, one at a time. Then mix in the vanilla.
Add half the dry ingredients. Mix on low until just incorporated. Add all of the buttermilk and lemon juice. Mix on low until just incorporated. Add the remaining dry ingredients. Mix on low until just incorporated. Do not over-mix.
ASSEMBLY: Spread the cake batter evenly into the prepared pan. Remove the crumb topping from the fridge and use your fingers to break up the streusel while sprinkling it evenly over the top of the cake batter. Keep some bigger clumps.
Bake the lemon coffee cake at 375℉ for 40-45 minutes or until the cake springs back (doesn’t jiggle) when touched in the center. Do not over-bake. (You may try using a toothpick to test the center, but the streusel may scrape off any wet batter when lifted out of the cake. I recommend carefully doing the jiggle test with your fingers.)
Allow the lemon coffee cake to cool, at least partially, before cutting and serving it. Dust the cake with powdered sugar or make a lemon glaze of powdered sugar and lemon juice to drizzle over the top.
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Notes
Store cake covered tightly in the pan with foil or plastic wrap. Alternately transfer cake to an airtight container and store at room temperature for up to 5 days. Nuke leftovers for 10-15 seconds in the microwave to soften the cake back up.
Freeze slices of cake wrapped in plastic and placed inside of a freezer-safe zip-top bag for up to 3 months.