Full Recipe
Author
Charlotte Rutledge | 2011-12-19
Description
Lemon might not be the first flavor you expect in a coffee cake, but its freshness is exactly what makes this pound cake-like version so good alongside a cup of coffee or tea. It delivers a triple threat of citrus with three sources of lemon flavor: lemon juice powder, lemon zest, and fresh lemon juice. (There's a lemony punch in all three parts of the coffee cake, too: the buttery streusel, the fine‑textured cake, and the sweet-tart glaze that ties it all together.) Bake this lemon coffee cake in a tube pan for a showstopping look or keep things simple with a 9" x 13" pan; either way, the result is equally delicious.
