Lemon Coffee Cake
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8
Ingredients
- For the Cake:
- 2 large eggs
- 100 g sugar
- 75 g extra virgin oliv oil
- 57 g butter , melted
- 1 1/2 teasp lemon zest
- 1 tablespoon + 1 teasp fresh lemon juice
- 156 g all purpose flour
- 1 teasp (5g) baking powder
- 2 Tablespoons sour cream
- 1/4 cup prepared lemon curd ( recipe in my link above)
- For the Streusel
- 100 g all purpose flour
- 3 Tablespoons (40g) firmly packed light brown sugar
- 1 1/2 Tablespoons (18g) white sugar
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 4 Tablespoons butter , melted
Instructions
-
Preheat the oven to 180ºC (350ºF).
-
Spray an 8 inch round (20cm) or smaller cake pan with baking spray and sprinkle with flour. You could use a small loaf dish if preferred.
-
FOR THE STREUSEL - in a medium bowl whisk together the flou,r sugars, salt, lemon zest and juice. Drizzle with melted butter and stir until combined. Crumble this with your fingers until you have the consistency you like. (It is quite a wet mix)
-
FOR THE CAKE - Place eggs, sugar and oil in a bowl of a stand mixer with the paddle attachment or use hand mixer if preferred. Mix on medium high speed until thick and pale yellow. This should take about 5 or 6 minutes. Stir in melted butter, lemon zest and juice and mix until combined. Add sifted flour mixture to the butter mixture beating until just combined. Stir in the sour cream.
-
Pour 3/4 of the cake batter into the prepared pan and then spread the prepared lemon curd over. Do not let the lemon curd touch the sides of the pan as it will burn during baking. Top with the remaining batter and smooth the top. Sprinkle with the streusel.
-
Bake until a skewer inserted in the centre comes out clean. 30-35 minutes depending on how hot your oven is.
-
Cool slightly before turning out onto a wire rack.
-
Dust with icing sugar