Lemon Coffee Cake

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

Cook Time45

Total Time1 6

Course: Breakfast

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

Coffee Cake

½ cup butter softened
1 cup Sugar In The Raw Organic White Cane Sugar
2 eggs
1 cup all-purpose flour*
2 tablespoons lemon zest approximately 2 large lemons worth of zest
½ teaspoon baking powder
2 tablespoons fresh lemon juice
2 teaspoons vanilla
½ cup plain yogurt

*Gluten-Free Alternative

⅔ cup brown rice flour
¼ cup tapioca starch
¼ cup potato starch
½ teaspoon xanthan gum

Topping

⅔ cup all purpose flour**
⅓ cup brown sugar
¼ cup melted butter
1 tablespoon Sugar In The Raw Organic White Cane Sugar

**Gluten-Free Alternative Topping

⅔ cup brown rice flour

Warm Lemon Butter Glaze (optional)

½ cup powdered sugar
1 tablespoon butter
2-3 tablespoons lemon 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.

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