Lemon Coffee Cake
Topped with streusel and icing, this flaky Lemon Coffee Cake is bursting with flavor. The lemon filling makes it memorable.
Equipment
- Springform Pan
Ingredients
For the Coffee Cake
- 2 1/4 c. All-Purpose flour
- 1 c. Sugar
- 1/2 t. Baking powder
- 1/2 t. Baking soda
- 1/2 t. Salt
- 3/4 c. Butter (softened)
- 6 oz. Vanilla yogurt (NOT Greek yogurt. Full fat, low fat or fat free is fine.)
- 1 T. Lemon juice
- 1 T. Fresh lemon zest
- 1 Egg
- 1 c. Lemon curd or Lemon pie filling
For the Streusel
- 1/2 c. All-Purpose flour
- 1/3 c. Sugar
- 3 T. Butter
- 1/2 c. Shredded coconut
For the Glaze
- 1/2 c. Powdered sugar
- 1 t. Lemon juice
- 1 t. Water
Instructions
For the coffee cake
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine. Add remaining ingredients, except lemon filling, and beat until well combined.
For the streusel
- In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in coconut.
To assemble
- Butter and flour a Springform pan.
- Spread 1/2 the cake batter into the bottom of the pan. Sprinkle on half of the streusel topping and spread on the lemon curd or filling, to within a 1/2 inch of the edges. Spoon on remaining dough and remaining streusel.
- Bake at 350 degrees for 50 – 60 minutes, until golden brown and set. Let cool for at least 10 minutes. Remove sides of pan, glaze (see instructions below) and continue cooling on a wire rack.
For the glaze
- While cake cools, stir together powdered sugar, lemon juice and water. Drizzle on top of coffee cake and let cool completely.