Lemon Crumble Coffee Cake

Ingredients:

• 3/4 cup sugar
• Zest of 3 Lemons
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 cup butter at room temperature
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice
• 1/3 cup of sugar for topping
• 4 Tbsp. butter melted for topping
• 3/4 cups all purpose flour for topping
• 1 Tbsp. lemon juice for topping

Instructions:

1. Prepare the topping by combining the sugar and lemon zest in a small food processor. Pulse or process until the zest is incorporated into the sugar and the sugar has turned a pale yellow color. Melt 4 tablespoons of butter in a small bowl. Add the flour, lemon sugar and lemon juice. Mix with a fork to combine. Set aside.

2. Preheat oven to 325°F. In a small bowl combine the flour, salt and baking powder. Set aside.

3. In a food processor, add half the granulated sugar and the zest from two lemons. Process until combined and the sugar is a light yellow color.

4. In a bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining granulated sugar and the lemon sugar. Beat for several minutes until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the vanilla and mix until incorporated.

5. Combine the buttermilk and lemon juice. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Next, add ⅓ of the buttermilk mixture and blend until smooth. Add half the remaining flour, then the buttermilk until both are incorporated. Finally, add the remaining flour, then buttermilk.

6. Pour the batter into the prepared 9-inch springform pan and spread evenly. Sprinkle the crumble topping over the batter leaving some in large clumps. Bake in a preheated oven at 325°F for 40 to 50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Cool and dust with powdered sugar before serving.