Lemon Almond Coffee Cake
(with Streusel Topping)
April 7: National Coffee Cake Day
When Islander attended a ladies’ luncheon with a spring theme, she brought over a luscious lemon almond coffee cake with a streusel topping to share with her new acquaintances. Her offering was well received at the potluck and many ladies asked for the recipe. Islander shyly said she would put the recipe and photo tutorial on her food blog, and they were more impressed that she was a blogger (what a subtle way to get more traffic to HI Cookery!). So ladies (and gentlemen)—new friends, as promised, here is the recipe with the photo tutorial for lemon almond coffee cake with streusel topping. The recipe is appropriate to take to springtime potlucks and luncheons as well as to make in observance of National Coffee Cake Day.
(Adapted from King Arthur Flour)
For the streusel topping
- ¾ cup flour
- ¼ teaspoon salt
- ½ cup brown sugar
- 6 tablespoons unsalted butter (cold, cut into ½-inch pieces)
- 2 lemons, grated zest
- ¾ cup almonds, sliced (we used blanched slivered almonds)
- ¼ teaspoon almond extract
In a bowl, combine the flour, salt and brown sugar. Cut in the butter and mix until it resembles small peas and coarse crumbs. Add the lemon zest, almonds and extract. Chill in the refrigerator while making the almond coffee cake.
For the lemon almond coffee cake
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar, granulated white
- 2 eggs
- ½ cup lemon curd
- ½ cup sour cream
- 2-3 lemons, grated zest
- 2 teaspoons almond extract
In a bowl, combine the flour, salt and baking powder. Set aside. In a larger bowl, cream the butter with sugar. Add the eggs and mix well. Stir in the lemon curd.
Mix in the sour cream, zest and almond extract. Gradually add the flour mixture and stir until well blended (do not over mix).
Pour the thick batter into a buttered 9-inch springform pan and spread out evenly. Top with the streusel. Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing the cake for doneness. Remove from the oven and cool completely on a wire rack.
For the lemon glaze
- 1 tablespoon lemon juice, fresh squeezed
- ½ cup powdered sugar
In a small bowl, mix the lemon juice and powdered sugar until smooth. Drizzle the glaze over the cooled cake. Let set. Slice and serve with coffee (or tea).
- Love lemons? Search our blog for more recipes containing lemons as an ingredient.
- A new season (spring) is a great time to make new friends! Thanks to all our new blog visitors and subscribers for following HI Cookery (our blog-o-versary is just a few days away on April 11).