Lemon Coffee Cake with a crunchy sprinkled sugar topping is perfect with a cup of coffee in the morning or a scoop of ice cream after dinner.
Prep Time21 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr6 minutesmins
Course: Breakfast
Cuisine: American
Servings: 9servings
Calories: 364kcal
Ingredients
Coffee Cake
½cupbuttersoftened
1cupSugar In The Raw Organic White Cane Sugar
2eggs
1cupall-purpose flour*
2tablespoonslemon zestapproximately 2 large lemons worth of zest
½teaspoonbaking powder
2tablespoonsfresh lemon juice
2teaspoonsvanilla
½cupplain yogurt
*Gluten-Free Alternative
⅔cupbrown rice flour
¼cuptapioca starch
¼cuppotato starch
½teaspoonxanthan gum
Topping
⅔cupall purpose flour**
⅓cupbrown sugar
¼cupmelted butter
1tablespoonSugar In The Raw Organic White Cane Sugar
**Gluten-Free Alternative Topping
⅔cupbrown rice flour
Warm Lemon Butter Glaze (optional)
½cuppowdered sugar
1tablespoonbutter
2-3tablespoonslemon juice
Instructions
Preheat the oven to 350°F. 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 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.