Description
A moist, buttery lemon coffee cake with a swirl of tart blackberry jam and topped with shortbread crumbles and a citrus glaze.
Ingredients
Units
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For the Crumb Topping:
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice (1–2 medium-size lemons)
- 1/3 cup sugar
- A pinch of salt
- 3/4 cup all-purpose flour
For the Cake:
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 teaspoons lemon zest (approximately 2 medium-sized lemons)
- 1 1/2 cups (195 gm) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup full-fat buttermilk
- 1/2 cup blackberry (or flavor of your choice) preserves
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (1–2 medium-sized lemons)
- 1 tablespoon sour cream
- 1/4 teaspoon vanilla extract (optional)
Instructions
Prepare the Crumble:
- Stir together the butter and lemon juice in a small bowl. Add the sugar and salt, and stir to combine. Then, mix in the flour until just combined. Place the mixture in the refrigerator to chill while you prepare the cake.
Make the Cake:
- Preheat the oven to 350 degrees. Spray a 9-inch springform pan with baking spray and set aside.
- Cream the butter and sugar together using an electric mixer on medium speed until smooth, about 2 minutes. Add the eggs, vanilla, and lemon zest and beat to combine, scraping down the sides of the bowl as needed.
- Mix in 1/2 cup of the flour, along with the baking powder, the baking soda, and the salt. Mix on low until just combined.
- Stir in the buttermilk and then, using a low speed, add the remaining flour just until incorporated. Scrape the sides of the bowl, as needed.
- Spread about 2/3 of the batter into the bottom of the springform pan. Spoon dollops of the preserves over top of the batter, leaving a 1-inch border around the perimeter of the cake. Then, using the blade of a knife, a toothpick or a skewer, make a shallow swirl patter the preserves. It doesn’t have to be in any specific pattern. It’s just to help keep the jam from sinking to the bottom of your cake during the baking process.
- Add the remaining batter on top and sprinkle the whole thing with the crumbles, breaking up any big clumps into a crumb size you prefer.
- Bake in the preheated oven for about 35-40 minutes, or until the top is puffed and a toothpick inserted comes out clean. Set aside to cool.
Make the Glaze:
- While the cake is baking, prepare the glaze by whisking together all the ingredients until a thick glaze forms. Add more powdered sugar to thicken it up, if needed. Or add a bit more sour cream or lemon juice to thin it out. When the cake has cooled to room temperature, and/or you’re ready to serve the cake, drizzle the glaze over the top of the cake.