Lemon Coffee Cake with a crunchy sprinkled sugar topping is perfect with a cup of coffee in the morning, a scoop of ice cream in the afternoon, or on it’s own for a late night snack.
I’m thrilled to have partnered with In The Raw® to bring you some amazing new recipes over the coming months. I’m already a huge fan of Sugar In The Raw, it has been my go to coffee sweetener for quite a while now. I can hardly wait to play with In The Raw’s newest products and share them with you this year!
This moist, sweetly tart Lemon Coffee Cake highlights a sprinkling of In The Raw’s brand new organic white cane sugar crystals to create a one of a kind slightly crunchy topping. Served with or without the optional Warm Lemon Butter Glaze, this is a dessert that will be remembered.
2tablespoonslemon zestapproximately 2 large lemons worth of zest
2tablespoonsfresh lemon juice
2teaspoonsvanilla
2/3cupbrown rice flour *
1/4cuptapioca starch *
1/4cuppotato starch *
1/2teaspoonxanthan gum *
1/2teaspoonbaking powder
1/2cupplain yogurt
* If you are not in need of a gluten free recipesimply substitute a total of (1) cup all purpose flour for the items marked with an *
Topping Ingredients:
2/3cupbrown rice flouror all purpose flour
1/3cupbrown sugar
1/4cupmelted butter
1tablespoonSugar In The Raw Organic White Cane Sugar
Optional - Warm Lemon Butter Glaze:
1/2cuppowdered sugar
1tablespoonbutter
2 - 3tablespoonslemon juice
Instructions
Preheat the oven to 350 degrees. Grease an 8" square pan with butter. Beat the butter and the sugar together until light and fluffy, about 7 minutes. Stir in the lemon zest, lemon juice, and vanilla. Add the eggs, mixing just until combined.
Combine the flour, starches, xanthan, and baking powder in a bowl. Add half the dry ingredients to the mixing bowl and stir to combine. Add the yogurt, mix again, and add the remaining dry ingredients. Mix just until combined.
Pour the batter into the prepared pan. Place the flour and brown sugar for the topping in a small bowl and add the melted butter. Stir lightly with a fork to combine, just until it crumbles into streusel like crumbs. Scatter the crumbs over the batter in the pan. Sprinkle with a tablespoons of cane sugar. Bake for 40-45 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
If desired, combine the glaze ingredients in a small glass bowl just before serving the cake. Warm them in the microwave for 30 seconds, until the butter has melted. Whisk until smooth and then drizzle over the slices of cake. Enjoy!
Notes
I've served this cake with and without the glaze. I liked it both ways and absolutely couldn't pick my favorite, so I'm including the glaze with the recipe. However, the cake definitely stands on its own without it.
Disclosure: I’ve partnered with Sugar In The Raw to share their latest products with you this year. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.
Sugar In The Raw Organic White® is from the maker of Sugar In The Raw® and is part of the In The Raw® family of sweeteners, which also includes zero-calorie Stevia In The Raw®, Monk Fruit In The Raw®, and Agave In The Raw®. Find the nearest retailer of In The Raw products here. @InTheRaw #InTheRaw
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
You couldn't decide if it was better WITHOUT GLAZE? That must be a darn good cake then…not that I expect anything less from you! 🙂 I love cake. I LUHVE glaze. I double love this! Pinned!
Anna (Hidden Ponies) says
This looks delicious, Mary – definitely perfect for any time of day! I think I'll like the glaze option 🙂
Kristen says
This is absolute cake perfection… I can practically taste the lemon through the screen! Yum!
Dorothy @ Crazy for Crust says
It looks absolutely fantastic Mary!!!
Anna @ Crunchy Creamy Sweet says
Gorgeous! The crumb on this cake looks fantastic! I'd love a slice right now!
Taylor @ Food Faith Fitness says
You couldn't decide if it was better WITHOUT GLAZE? That must be a darn good cake then…not that I expect anything less from you! 🙂
I love cake. I LUHVE glaze. I double love this! Pinned!