Lemon Coffee Cake | Eggless Baking

Lemons are aplenty and after a week of Lemonade Recipes 😉, I was ready to expand my recipe horizons 😄!! So yesterday I baked my favorite Lemon Cake - eggless of course!! I often bake citrus cakes, but this was the first time I bake one topped with Streusel!! It was surprisingly good, with a dense crumb, and a light lemony flavor which came from the table spoonful of lemon zest and the fresh lemon juice in the recipe.

Ingredients:
2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp lemon zest
1/2 cup lemon juice
3/4 cup sour cream
1/3 cup oil

For the Streusel:
1/2 cup all purpose flour
1/3 cup sugar
pinch salt
1 tbsp lemon zest
1 tbsp lemon juice
2 tbsp butter

Method:

1. Whisk all the dry ingredients together in a large mixing bowl.
2. Next blend in all the wet ingredients into a moist but not wet batter.
3. Pour into a baking pan.
4. Make the streusel by mixing together all ingredients into a mix that will resembles breadcrumbs.
5. Spread this over the cake batter in the pan.
6. Bake at 350 F for about 50 minutes or until the bake passes the toothpick test.
7. Cool in the pan.
8. Remove and serve with whipped cream, ice cream, or a berry coulis.

Good to Know

• The cake batter will be thicker and more dense than traditional cake batters.
• This gives a more delicious and moreish crumb to the cake.
• At around the 30 minute mark, cover the cake loosely with a sheet of foil. This will allow the cake to bake fully without browning the topping too much.

Nut Free Recipe

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