To ensure a bright and sunny morning, you must rise with a slice of this Lemon Crumble Coffee Cake! Your sweetest dreams will come true as you indulge in this moist, zesty, lemon cake that’s covered in an even sweeter and tangier lemon crumble topping. Mmm, even when things feel kind of crumby in life, all mornings are made better with Lemon Crumble Coffee Cake!
Ingredients
For the crumble topping:
- 4 tablespoons unsalted butter, melted, plus more, to taste, for greasing the pan
- 3/4 cup all-purpose flour, plus more, to taste, for dusting the pan
- 1/3 cup granulated sugar
- 1 lemon, zested
- 1 tablespoon lemon juice
For the lemon cake:
- 3/4 cup granulated sugar, divided
- 2 lemons, zested
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk, well-shaken
- 1/4 cup lemon juice
- powdered sugar, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Invert the bottom of an 8-inch springform pan and lock the sides of the pan.
Step 3 –Use the extra melted butter to lightly grease the bottom and sides of the pan, then use the extra flour to dust the greased pan. Line the bottom with a round of parchment paper.
Step 4 –In a food processor, add 1/3 cup of the sugar and the zest from 1 of the lemons and process until the zest is incorporated into the sugar and the mixture has turned a pale-yellow color.
Step 5 –In a small bowl, add 4 tablespoons of the melted butter, 3/4 cup of the flour, the lemon-sugar mixture, and 1 tablespoon of the lemon juice and mix together with a fork. Set it aside.
Step 6 –In the same food processor, add 1/2 of the remaining granulated sugar and the remaining lemon zest and process until the zest is incorporated into the sugar and the mixture has turned a pale-yellow color. Set this aside for the cake batter.
Step 7 –In a small bowl, add the remaining 2 cups of the flour, the salt, and the baking powder and mix to combine. Set it aside.
Step 8 –In the bowl of a stand mixer fitted with the paddle attachment, add the remaining 1/2 cup of the butter, the remaining granulated sugar, and the reserved lemon-sugar mixture, and beat, scraping down the sides of the bowl, as needed, until it is light and fluffy.
Step 9 –Add the eggs, 1 at a time, to the batter and blend well after each addition.
Step 10 –Add the vanilla to the batter and mix until it is incorporated.
Step 11 –Scrape down the sides of the bowl, then beat the batter again.
Step 12 –In a measuring cup with a spout, add the buttermilk and the remaining lemon juice.
Step 13 –Add 1/3 of the flour mixture to the batter and beat on low speed until it is incorporated.
Step 14 –Add 1/3 of the buttermilk-lemon juice mixture to the batter and blend until it is smooth.
Step 15 –Add 1/2 of the remaining flour mixture, then 1/2 of the remaining buttermilk-lemon juice mixture to the batter and mix until both are incorporated.
Step 16 –Add the remaining flour mixture, then the remaining buttermilk-lemon juice mixture to the batter and mix to combine. Be careful not to overmix.
Step 17 –Use a spatula to turn the batter a few times, scraping up from the bottom to ensure it’s well-blended.
Step 18 –Pour the batter into the prepared pan and evenly spread it out.
Step 19 –Sprinkle the reserved crumble topping over the batter, leaving some in large clumps.
Step 20 –Bake the cake until the top is lightly browned and a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter, about 40-50 minutes. Be careful not to overbake.
Step 21 –Transfer the pan to a wire rack and let the cake cool, about 15 minutes.
Step 22 –Dust the cake with the powdered sugar, slice, and serve.
