LEMON COFFEE CAKE RECIPE BUNDT PAN RECIPES

Steps:

• Preheat oven to 350°F. Lightly grease an 8-inch bundt pan.
• In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside.
• In a small bowl, combine filling ingredients. Set aside.
• In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed.
• Divide batter between two bowls, roughly 6 large scoops per bowl.
• Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.
• Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.
• Invert onto a wire rack to cool completely.
• In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.