Lemon Coffee Cake with a crumb topping

30 mins
Serves 4
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Directions

  1. 1Preheat oven to 350F.
  2. 2Preheat oven to 350F.
  3. 3Preheat oven to 350F.
  4. 4Oil and add a parchment round to four, 4-inch cake pans.
  5. 5Oil and add a parchment round to four, 4-inch cake pans.
  6. 6Oil and add a parchment round to four, 4-inch cake pans.
  7. 7Stir together flour, sugar, lemon zest, and melted butter for the crumb topping and refrigerate until ready to use.
  8. 8Stir together flour, sugar, lemon zest, and melted butter for the crumb topping and refrigerate until ready to use.
  9. 9Stir together flour, sugar, lemon zest, and melted butter for the crumb topping and refrigerate until ready to use.
  10. 10Combine the flour, sugar, baking powder, and salt for the cake batter and set aside.
  11. 11Combine the flour, sugar, baking powder, and salt for the cake batter and set aside.
  12. 12Combine the flour, sugar, baking powder, and salt for the cake batter and set aside.
  13. 13Mix together the Greek yogurt, oil, eggs, lemon juice, and lemon zest.
  14. 14Mix together the Greek yogurt, oil, eggs, lemon juice, and lemon zest.
  15. 15Mix together the Greek yogurt, oil, eggs, lemon juice, and lemon zest.
  16. 16Add the wet ingredients to the dry and stir to combine.
  17. 17Add the wet ingredients to the dry and stir to combine.
  18. 18Add the wet ingredients to the dry and stir to combine.
  19. 19Evenly distribute the batter between the prepared cake pans.
  20. 20Evenly distribute the batter between the prepared cake pans.
  21. 21Evenly distribute the batter between the prepared cake pans.
  22. 22Top the cakes with the crumb topping.
  23. 23Top the cakes with the crumb topping.
  24. 24Top the cakes with the crumb topping.
  25. 25Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  26. 26Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  27. 27Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  28. 28Cool completely.
  29. 29Cool completely.
  30. 30Cool completely.
  31. 31Mix together the powdered sugar and lemon juice for the icing.
  32. 32Mix together the powdered sugar and lemon juice for the icing.
  33. 33Mix together the powdered sugar and lemon juice for the icing.
  34. 34Drizzle the icing over the cooled cakes.
  35. 35Drizzle the icing over the cooled cakes.
  36. 36Drizzle the icing over the cooled cakes.

Ingredients

  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups flour
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 cup greek yogurt
  • 0.5 cup greek yogurt
  • 0.5 cup greek yogurt
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 2 TB lemon zest
  • 2 TB lemon zest
  • 2 TB lemon zest
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 3 TB melted butter
  • 3 TB melted butter
  • 3 TB melted butter
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 2 TB lemon juice
  • 2 TB lemon juice

Equipment

bowlspatula4-inch cake panswire rack

Tips

  • Preheat oven to 350F.
  • Cool completely before icing.
  • Bake for 25-30 minutes, until toothpick inserted in center comes out clean.
Lemon Coffee Cake with a crumb topping | Clip Recipe