Lemon streusel coffee cake is exactly what your spring brunch spread needs

Coffee cake gets a citrus makeover with this recipe!

A cinnamon streusel coffee cake is a crowd favorite, and for good reason. But spring calls for a citrusy twist! Baker Khara Westergard shared her lemon streusel coffee cake.

Lemon Streusel Coffee Cake

Makes enough for 1 8” or 9” greased pan. Double for a 9” x 13”Preheat oven to 375° FBake 35 min. or until done. It should bounce back when pressed in the center.

INGREDIENTS

Streusel Topping

• 1 1/2 Tbsp. Fresh Lemon Zest (packed medium firm .75 oz/22 g., zest the yellow only, not the white pith)
• 6 oz./170 g. (3/4 C.) White Granulated Sugar
• 1/4 tsp. Vanilla
• 2 oz./57 g. (4 Tbsp.) Salted Butter – Half Melted
• 1/8 tsp. Salt
• 3 oz./85 g. (1/2 C + 2 ½ Tbsp. Very Fluffed) All-Purpose or Italian “00” Flour

Cake Batter

• 6 oz./170 g. (3/4 C.) White Granulated Sugar
• 2 oz./57 g. (4 Tbsp.) Salted Butter – medium soft
• 1/2 Tbsp. Fresh Lemon Zest (packed medium firm .25 oz/7 g.)
• 1 XL//L Egg – Room Temperature
• 2 tsp. Vanilla
• 8 oz./227 g. (1 C.) Whole Milk - warm (Can sub other in a pinch)
• 7.5 oz./213 g. (1 1/2 C. Very Fluffed) All-Purpose or Italian “00” Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt (minus 1/16 tsp. if using salted butter)

Glaze

• 1 oz./28 g. (2 Tbsp.) Fresh Lemon Juice (not bottled)
• 3 oz./85 g. (3/4 C. Fluffed) Powdered Sugar
• .5 oz./14 g. (1 Tbsp.) Salted Butter - Melted

METHOD

1. Start by making the streusel topping. Rub the lemon zest and sugars together to infuse the flavor. I use the back of a spoon or a gloved hand.
2. Add the vanilla, half melted butter, salt and mix well.
3. Stir in the flour until evenly distributed and set the streusel bowl in the freezer to chill while you make the cake batter.
4. Start the cake batter by creaming the butter, sugar, and 1/2 Tbsp of lemon zest together.
5. Beat in the egg and vanilla until well combined. Set aside.
6. In a separate bowl whisk together the Flour, Baking Powder, and Salt. Set aside.
7. Add the warm milk to the wet ingredient bowl and whisk together. Next, whisk the dry ingredients into the wet until just combined, being careful to not overmix.
8. In a parchment lined or well greased baking dish, spread half of the cake batter into the bottom.
9. Cover the batter with half of the streusel topping, crumbling it evenly across.
10. Cover with the other half of the batter, and then the other half of the streusel topping evenly.
11. Bake at 375º F for 35 minutes or until done. It should bounce back when pressed in the center.
12. Allow cake to cool. While cooling, whisk the lemon juice and powdered sugar together for the glaze. Mix in the melted butter. Drizzle over the cooled cake liberally.
13. Cut and serve straight from the dish or lift out with the parchment paper to create clean party cuts on a cutting board.

Notes When measuring flour, just get a kitchen scale already! Weight is so much better to measure by. But if you are still doing this without one: Puh-lease please stir and fluff your flour in the bag, then with a spoon SPRINKLE (not spoon or plop) the flour into your measuring cup. This will give you the right amount without overloading your cake with flour. Yes, the lightest airiest measurement is what you are going for with a measuring cup. Scrape off the top to level it with a knife. Do NOT tap it to fill in the air holes you think are there.

Cinnamon Streusel Coffee Cake

Makes enough for 1 8” or 9” greased pan. Double for a 9” x 13”Preheat oven to 375° FBake 35 min. or until done. It should bounce back when pressed in the center.

INGREDIENTS

Streusel Topping

• 2.6 oz./74 g. (1/3 C.) White Granulated Sugar
• 2.6 oz./74 g. (1/3 C. packed tight) Light Brown Sugar
• 2 oz./57 g. (4 Tbsp.) Salted Butter - Melted
• 1/8 tsp. Salt
• 2 1/4 tsp. Ground Cinnamon
• 3 oz./85 g. (1/2 C + 2 ½ Tbsp. Very Fluffed) All-Purpose or Italian “00” Flour

Cake Batter

• 6 oz./170 g. (3/4 C.) White Granulated Sugar
• 2 oz./57 g. (4 Tbsp.) Salted Butter – medium soft
• 1 XL//L Egg – Room Temperature
• 1 1/2 tsp. Vanilla
• 8 oz./227 g. (1 C.) Whole Milk - warm (Can sub other)
• 7.5 oz./213 g. (1 1/2 C. Very Fluffed) All-Purpose or Italian “00” Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt

Optional Glaze

• 1 oz./28 g. (2 Tbsp.) Whole Milk
• 1/8 tsp. Vanilla - generously measured
• 3 oz./85 g. (3/4 C. Fluffed) Powdered Sugar
• .5 oz./14 g. (1 Tbsp.) Salted Butter – Melted

METHOD

1. Start by making the streusel topping. Mix sugars, melted butter, cinnamon, and salt and mix well.
2. Stir in the flour until evenly distributed and set the streusel bowl aside.
3. Start the cake batter by creaming the butter and sugar together.
4. Beat in the egg and vanilla until well combined.
5. Next mix in the milk and set aside.
6. In a separate bowl whisk together the Flour, Baking Powder, and Salt. Add to the wet ingredient bowl and whisk together until just combined, being careful to not overmix.
7. In a parchment lined or well greased baking dish, spread half of the cake batter into the bottom.
8. Cover the batter with half of the streusel topping, crumbling it evenly across.
9. Cover with the other half of the batter, and then the other half of the streusel topping evenly.
10. Bake at 375º F for 35 minutes or until done. It should bounce back when pressed in the center.
11. Allow cake to cool. While cooling, whisk the Milk, vanilla, and powdered sugar together for the glaze if opting to use it. Mix in the melted butter. Drizzle over the cake as liberally as desired.
12. Cut and serve straight from the dish or lift out with the parchment paper to create clean party cuts on a cutting board.

Notes When measuring flour, just get a kitchen scale already! Weight is so much better to measure by. But if you are still doing this without one: Puh-lease please stir and fluff your flour in the bag, then with a spoon SPRINKLE (not spoon or plop) the flour into your measuring cup. This will give you the right amount without overloading your cake with flour. Yes, the lightest airiest measurement is what you are going for with a measuring cup. Scrape off the top to level it with a knife. Do NOT tap it to fill in the air holes you think are there.

Find more recipes from Khara on Instagram, @balsamicbaker.