- ¾ cup King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice powder*
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 6 tablespoons cold unsalted butter, cut into 1/2″ pieces
- grated rind (zest) of 1 lemon
- 3/4 cup chopped pecans
- *If you don’t have lemon juice powder, increase the grated lemon rind to that of 2 lemons.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon juice powder or the grated rind of 2 lemons
- 1 teaspoon ground cinnamon
- 8 tablespoons (1/2 cup) unsalted butter*
- 1/4 teaspoon lemon oil, optional, for flavor
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream or plain whole milk yogurt (not Greek-style)
- *See “tips,” below.
- 1 tablespoon fresh lemon juice
- 1/2 cup confectioners’ sugar
- Preheat the oven to 350°F. Grease a tube pan, or a 9″ x 13″ pan.
- To prepare the streusel: Stir together the dry ingredients. Cut in the cold butter, then add the grated rind and pecans.
- To prepare the cake: Sift together the flour, baking powder, salt, lemon powder (or grated rind), and cinnamon.
- Beat the butter and lemon oil together until the butter is soft. Add the sugar and beat until light and creamy.
- Add the eggs one at a time, followed by the sour cream, beating after each addition and scraping down the bowl as needed.
- Add the dry ingredients, stirring just until incorporated.
- Spoon the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.
- Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. If you’ve used a tube pan, allow the cake to cool slightly, then turn it out onto a plate. Using another plate, turn it over again so the streusel is on top. If you’ve baked the cake in a 9″ x 13″ pan, serve it right from the pan.
- To prepare the glaze: Stir the lemon juice and confectioners’ sugar together. Drizzle over the cake.
My Thoughts After Baking:
- They told me to use tube pan. What do I use? A fancy tube pan…aka a bundt pan = tube pan with cool lines.
- When they say grease the pan, I highly recommend you use Wilton’s Bake Easy Spray. You can get it at Walmart, but JoAnne Fabrics was the cheapest I found online. If you want your cake to come out of a bundt pan flawlessly, use this shit. It works.
- See how perfectly it comes out of the pans – lines in tact and all.
- While you’re at it, get a cool cardboard cake round to put your cakes on. I found these at Walmart around Christmas, and I bought them all up! My cake looks like it’s going out for a night on the town at the disco. Actually, it was going to my kids’ Headmaster. He’s been a dear lately with our son, and I can feed him yummy baked goods to say thank you.
- A word to the wise – do not, I repeat, DO NOT get that lemon juice powder up your nose. When I added it in one of the steps, I wanted to cry, had to go blow my nose profusely, and then cry some more. Then you’ll be blowing lemony snot rockets out of your nose for a few hours.
- Do not skip the step of scraping down the bowl in any recipe that tells you to do this. All stand mixers kinda fail at making sure the bowl gets perfectly scraped down, and that all that goodness in the bottom gets fully incorporated into the batter. Just stop every so often, or as told, and scrape down the sides and scrape up the bottom of the bowl.
- This cake baked 42 minutes in my oven, and I allowed it to cool for 10 minutes in the pan before I flipped it upside down.
- Do you see the problem above? When you use a bundt pan, you’re gonna have an upside down cake, where the streusel is on the bottom of the cake when it’s taken out of the pan.
- What’s a gal to do? You guessed it. Turn the bundt cake upside down, so the streusel is now on top. Still looks pretty damned cool if you ask me.
- Love lemons? Then make this lusciously lemony cake.