Super moist and lemony coffee cake with a brown sugar crumble streusel and lemon glaze.
I am not a native to Southern California. When I moved down here from Northern California earlier this year, I marveled at all of the fruit trees in everyone’s front yard. And not just any fruit trees but citrus trees. On my street alone, I think there are 7 houses with either lemon or orange trees. And guess what? One of those houses is mine. Yay! I have a lemon tree on the side of my house.
But here’s the only problem: What’s a girl to do with all of these lemons? I should have done some research before all the lemons started showing up on my tree. But I didn’t of course. So now I am playing catch up. Baking and cooking up a storm with all the lemons that I could ever ask for.
And I love lemons. I love that tart, sweet, and sour flavor. That flavor that makes you purse your lips. And when I make something lemon, it is very lemony. One of my personal pet peeves is when a restaurant advertises something as being lemon and then I taste it and I can barely recognize any lemon flavor at all. If you give me something and the first word you use to describe the dish is lemon, then that lemon better jump out and slap my mouth. I don’t want just: lemon. I want: LEMON!
Spaghetti Head Moment:
To melt my butter, I decided to use the microwave of course. It’s super quick and I am impatient. So I put my butter in a little bowl and popped it in the microwave. I initially put it on for 30 seconds. It was mostly melted but not all the way. So what did I do? Stir the remaining butter until melted? Nope. Heat it in the microwave for 10 second intervals and checking after each time? No way. I put it back in for another 30 seconds. And guess what happened? It exploded all over the inside of the microwave. But that’s okay. My microwave was in need of a good cleaning. So just a word of caution: keep an eye on your melting butter, stir it often, and use small time intervals.
A super moist and lemony cake with a brown sugar streusel top.
- 3/4 cup all purpose flour
- 1/3 cup brown sugar
- zest of 1 lemon
- 4 Tbsp butter
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter melted
- 3/4 cup sugar
- 1 egg
- zest of 2 lemons
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 cup sour cream
- 1 cup powdered sugar
- 3-4 Tbsp lemon juice
Preheat oven to 325 degrees. Grease to an 8" square pan or a 9" round pan. Add parchment paper so that it sticks out over the sides of the pan. You are wanting the parchment to stick out so that you can lift the cake out of the pan.
To prepare streusel, whisk the flour, brown sugar, and lemon zest together in a medium bowl. Using a pastry cutter, cut in the butter. If you don't have a pastry cutter, you can use 2 butter knives, a food processor, or your hands to cut the butter into the flour mixture until it resembles crumbles the size of peas.
In a large mixing bowl, whisk all the dry ingredients together.
In a medium mixing bowl, whisk together all wet ingredients.
Add wet ingredients to the dry ingredients and stir until just combined. Batter will be somewhat dry, almost like a biscuit dough.
Spread batter into pan. Sprinkle streusel evenly over the top.
Bake for 45-50 minutes or until a toothpick insert into the cake comes out clean. Cool cake in pan for 15 minutes. Lift cake out of pan and cool for another 15 minutes.
Whisk together powdered sugar and lemon juice. Drizzle over cake.