A delightful coffee cake with a hint of lemon and a cinnamon crumb topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, mixing well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, sift together the flour, baking powder, and salt.
Sifting helps to aerate the flour for a lighter cake.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Zest and juice the lemon, then fold both into the batter.
Zest before juicing for ease.
Pour the batter into a greased 9x9 baking pan.
Use parchment paper for easy removal.
For the crumb topping, mix the flour, brown sugar, and cinnamon in a bowl.
Ensure ingredients are well combined for an even topping.
Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or fork for best results.
Sprinkle the crumb topping evenly over the batter.
Press lightly to adhere the topping to the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through for even baking.
Allow the cake to cool before slicing and serving.
Cooling helps the cake set for cleaner slices.
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