Description
A tangy, buttery coffee cake with a zesty lemon flavor and crumb topping, offering a light, fluffy texture paired perfectly with tea or coffee. Made without alcohol or pork products.
Ingredients
1 tbsp cream of tartar (optional)
2 1/2 cups all-purpose flour
1 2/3 cups unsalted butter, room temperature
2/3 cup sour cream
3 tbsp fresh lemon zest
Instructions
Wrap an 8-inch springform pan’s exterior with aluminum foil for even heat distribution. Grease with 2% milk using a pastry brush.
In a bowl, mix 1 cup flour, 1/2 cup sugar, 2 tbsp brown sugar, and 1/4 tsp salt. Add melted butter until a crumbly dough forms.
Finely zest 3 organic lemons and rub into 1 1/4 cups sugar to release essential oils.
Beat softened butter with a whisk attachment until soft peaks form. Add eggs one at a time, scrubbing bowl sides clean after each.
Alternate adding flour mixture (in thirds) with sour cream + lemon juice (1 tbsp) to the butter mixture. Finish with remaining dry ingredients.
Bake at 350°F (175°C) for 45-50 minutes. Check doneness by inserting a toothpick at a 45-degree angle at the 20-minute mark.
Notes
Use a kitchen scale for precise flour measurement (313g = 2 1/2 cups spooned flour). The crumb topping acts as a zesty ‘glaze.’ Let cake cool in pan for 10 minutes before releasing springs.
- Prep Time: 25
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Baking
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 39g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 65mg