Honey Lemon Coffee Cake w/Honey Lemon Icing
Coffee Cake
¾ cup unbleached white flour
¾ cup whole wheat flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
zest of one lemon
¾ cup honey
6 Tbsp butter or margarine, softened
2 eggs
½ cup sour cream
¼ cup lemon juice, fresh
Topping
¼ cup sugar
¼ cup light brown sugar
¾ cup flour
4 Tbsp butter, cold
¾ cup unbleached white flour
¾ cup whole wheat flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
zest of one lemon
¾ cup honey
6 Tbsp butter or margarine, softened
2 eggs
½ cup sour cream
¼ cup lemon juice, fresh
Topping
¼ cup sugar
¼ cup light brown sugar
¾ cup flour
4 Tbsp butter, cold
Icing
1 cup powdered sugar
3 Tbsp honey
1 Tbsp butter, melted
1-2 Tbsp lemon juice, fresh
3 Tbsp honey
1 Tbsp butter, melted
1-2 Tbsp lemon juice, fresh
Instructions
Generously grease a 9 inch round cake pan. Heat oven to 325° F.
For the cake
Combine unbleached white flour, whole wheat flour, baking soda, baking powder, salt, and lemon zest in a bowl. Set aside. In a mixing bowl, beat honey and butter until fluffy about 2 - 3 minutes. Add eggs one at a time, beating well after each. Add flour mixture and sour cream alternately, beginning and ending with flour mixture stirring thoroughly. Add lemon juice and stir. Pour batter into greased pan. Sprinkle topping over batter. Sprinkle topping. Bake for 40-45 minutes. Cover with foil the last 15 minutes of baking. Cool in pan 10 minutes. Remove cake from pan onto a wire rack. Cool completely before icing.
For the topping
Combine sugar, brown sugar, flour, and butter in a bowl. Using a pastry blender, blend butter until small, pea-sized chunks form. Refrigerate until needed.
For the icing
Combine the powdered sugar and honey and mix thoroughly. Add lemon juice, one tablespoon at a time. Drizzle over cake.
Inspiration recipe(s): None
Enjoy!
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