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lemon coffee cake recipe

Lemon Streusel Coffee Cake

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This dense and lemony coffee cake has a yummy brown sugar streusel and glaze over the top!

  • Yield: 14 pieces



  • 1 3/4 C flour
  • 3/4 C brown sugar
  • pinch of salt
  • 3/4 C cold butter


  • 2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C butter, room temperature
  • 1 C sugar
  • 3 Tb grated lemon zest (from 3-4 lemons)
  • 2 eggs
  • 1 tsp vanilla
  • 1 C plain yogurt


  • 1 1/2 C powdered sugar
  • 1 1/2 Tb fresh lemon juice
  • 1 1/2 Tb milk


  1. Make the streusel by mixing together the flour, brown sugar and salt.  Using a pastry cutter, cut butter into the mixture until small clumps form.  Stick in freezer while preparing the rest of the cake.
  2. Preheat oven to 350 degrees and spray a 9″ angel food cake pan with nonstick spray.  Mix together in a small bowl the flour, baking powder, baking soda and salt.  In a large bowl, beat together with an electric mixer the butter, sugar and lemon zest until light and fluffy, about 2 minutes.  With the mixer running, add eggs one at a time and scraping down the sides of the bowl.  Add the vanilla.  Reduce speed to low and add the flour mixture in three additions, alternating with the yogurt.  Do not overmix!
  3. Spoon the batter evenly into the pan and sprinkle with the cold streusel mixture.  Bake until a cake tester comes out clean, about 50 minutes.  Transfer to a wire rack and let cool for 15 minutes.  Run a knife around the edges of the pan and remove the outer ring.  Let cool another 15 minutes before removing the center tube.  Let cool completely before drizzling the cake with the glaze.


recipe adapted from Martha Stewart

  • Author: Carole Jones


  • Serving Size: 1 piece
  • Calories: 444
  • Sugar: 40g
  • Sodium: 172mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 66g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 66g