Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.
This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.
[recipe]
Print RecipeTriple Lemon Streusel Cake
From Top with Cinnamon
Serves 12
for the topping:
2 tablespoons demerara (raw) sugar
1/4 cup all-purpose flour
2 tablespoons rolled oats
2 tablespoons unsalted butter
pinch of salt
for the cake:
1/2 cup unsalted butter
3/4 cup granulated sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2/3 cup buttermilk
2 large eggs
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup rolled oats
5 tablespoons cream cheese, softened
4 tablespoons lemon curd
for the glaze:
2/3 cup confectioners sugar
1 tablespoon lemon juice
Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.
Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).
In a small bowl, stir together the cream cheese and lemon curd.
Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Mix together the glaze ingredients and drizzle over the cake once it has cooled.
[/recipe]
