Who says coffee cake has to be cinnamon-y or cream cheesy? Why can't it be lemony? Oh wait, it can? Cool! Let's do it!
This bad boy is like a lemon loaf with buttery streusel topping. And lemon icing. And sour cream keepin' it juicy. Ooooh yeah!!
If you can't tell by now, I'm totally getting my energy back. I feel like a million bucks compared to the past few days. Next year, I WILL get a flu shot! When will I learn these things?
Ok. Back to coffee cake. You should totally make this for your family this weekend. Or for yourself tonight. I won't judge.
Recipe for Lemony Coffee Cake (adapted from Martha Stewart)
for the streusel
1 3/4 cups flour
3/4 cup packed light brown sugar
1 teaspoon salt
3/4 cup cold, unsalted butter (diced!)
for the cake
2 lemons (2 tablespoons zest + 2 tablespoons juice)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup unsalted butter (+more for pan)
1 cup sugar
2 large eggs
2 teaspoon vanilla extract
1 cup sour cream
for the icing
1 cup powdered sugar
3-4 tablespoons lemon juice
Preheat oven to 350F.
Streusel- Put all ingredients in mixer bowl and beat with paddle attachment (about 2 minutes) until mixture is in small clumps. Don't mix too much or you'll end up with pie crust! Chill while you make the cake.
Cake- Combine flour, baking soda, baking powder, and salt in medium bowl and set aside. Beat butter, sugar, vanilla, and lemon in mixer on medium speed until fluffy, about two minutes. Slowly add eggs and mix until smooth. Finish by alternating dry ingredients with sour cream until mixture comes together.
Spread cake batter in buttered angel food pan. Top with chilled streusel and bake for 50-55 minutes. When toothpick comes clean, remove and let cool before removing. Mix together icing with spoon and drizzle on top of cake.