Lemon Coffee Cake
For the Streusel Topping:
-1 3/4 cup all-purpose flour
-3/4 cup light brown sugar
-1 teaspoon salt
-11/2 sticks (3/4 cup) cold unsalted butter, diced
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1 1/2 teaspoons salt
-1 stick (1/2 cup) unsalted butter, room temperature
-1 cup sugar
-3-4 tablespoons lemon zest
-2 large eggs
-1 teaspoon vanilla extract
-1/2 teaspoon lemon juice
-1 cup sour cream
For the Glaze:
-3-4 tablespoons lemon juice
-1 cup (or more) of confectionary sugar
Preheat oven to 350 degrees and butter a 9-inch angel food cake pan.
Then, prepare the streusel. Mix together the flour, brown sugar, and salt. Cut in the butter until small to medium clumps form. Cover and refrigerate.
Prepare the cake mix by sifting together the flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat together the butter, sugar, and lemon zest. Then, beat in the eggs one at a time. Add the vanilla and lemon juice until all ingredients are combined. Alternating with the sour cream, add the flour mixture to the batter.
Once combined, spoon the batter into your greased angel food cake pan. Sprinkle the chilled streusel topping evenly over the batter and place in the oven. Bake the cake for about 55 minutes, or until it is golden and a cake tester comes out clean. Let cool on a wire rack for 15 minutes. Then, run a knife along the edges to remove the sides of the pan. Let the cake cool for another 15 minutes before running a knife and spatula underneath and around the center tube to remove the cake completely from the pan. Let the cake finish cooling completely on the wire rack.
When the coffee cake has completely cooled, mix together the lemon juice and confectionary sugar for the topping. Depending on the consistency you want, you may want to add a little more confectionary sugar for a thicker topping, or a little less.
Drizzle the topping over the coffee cake and then slice, serve, and enjoy!