Baking Classics: Lemon-Sour Cream Coffee Cake

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The Technique

Lemon-Sour Cream Coffee Cake

Pound cake batter may be used for all sorts of wonderful recipes that celebrate spring & a recipe of Lemon-Sour Cream Coffee Cake is no exception. This formula is designed to yield two delicious desserts or brunch offerings with only the need to prepare one simple batter. Using sour cream not only delivers wonderful taste but it keeps the texture soft for several days while the Lemon-Cornmeal Streusel offers interesting flavor notes filled with grit. When an effortless finish is desired, look no further than a lemon glaze for a beautiful touch. Learn how to make a lovely coffee cake guests will love & drop in tomorrow for details regarding another party-perfect sweet.

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickLemon-Sour Cream Coffee Cake
makes 1 {9-inch} cake & 1 dozen miniature bundt cakes

Lemon-Cornmeal Streusel
1 cup softened butter
2 3/4 cups sugar
2 tsp pure vanilla extract
3/4 tsp lemon zest, divided
6 eggs, at room temperature
3 cups plus 6 Tbsp all purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 cup sour cream
1/3 cup plus 1 Tbsp fresh lemon juice
1 cup powdered sugar
1/4 tsp meringue powder
2 tsp whole milk
Garnish: Lemon curls

Preheat the oven to 325 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Gather a 12-cup non-stick canele pan. Set aside. Prepare the Lemon-Cornmeal Streusel & chill. 

Cream the butter, the sugar, the vanilla & 1/2 teaspoon lemon zest with an electric stand mixer on Medium speed until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides. Add the eggs all at once & blend on Low speed just until combined. Increase the speed to Medium & blend until the mixture thickens. When the beater is lifted, the batter will hold its shape. Scrape down the bowl sides. Whisk together the flour, the baking soda & the salt in a small bowl. Add the flour mixture all at once to the butter mixture, then add the sour cream. Blend on Low speed & with the mixer running, gradually add 1/3 cup lemon juice. Blend until thoroughly combined however do not over mix. Use a clean rubber spatula to lift the batter from the bottom of the bowl & fold well to ensure a smooth consistency. Portion 4 1/2 cups of batter into the prepared springform pan. Sprinkle all of the Lemon-Cornmeal Streusel over the top, pressing gently into the batter. Generously coat the canele pan well with cooking spray. Portion the remaining batter in the cups filling 3/4 full.

Bake the pans together on the center oven rack. Bake the miniature bundt cakes 45 minutes & the coffee cake 1 hour & 25 minutes or until a wooden pick tests clean when inserted in the center. Loosen the miniature bundt cakes from the pan upon removal from the oven & invert onto a wire rack within 5 minutes. Allow the coffee cake to cool completely in the pan over a wire rack. Run a palate knife around the cake edges. Carefully transfer the cake to a pretty plate. Gently pull the parchment from underneath the cake & discard. Wipe the plate edges clean with a damp cloth. 

Stir together the powdered sugar, the meringue powder, the remaining 1/4 teaspoon lemon zest, the remaining 1 Tbsp lemon juice & the milk until thickened, whipped & smooth. Transfer to a pastry bag, snip the end & drizzle the glaze over the bundt cakes & the coffee cake. Garnish the bundt cakes with lemon curls, if desired. Let stand 1 hour. Slice the coffee cake into wedges. Place the bundt cakes on a platter for serving. 

How To Make Blackberry Crumble Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking, Baking, Grilling & Smoking Tutorials TV Cooking Personality Pastry Chef Writer Food Stylist Modern Southern Socials Southern Entertaining Southern Hostess Summer Entertaining Party Menus Party Planning Barbecue Socials Birmingham Alabama. Lemon Cornmeal Streuselrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Cornmeal Streusel
makes 1 1/4 cups

1/2 cup sugar
6 Tbsp all purpose flour
2 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
3 Tbsp cold butter, cut into pieces

Combine the sugar, the flour, the cornmeal & the lemon zest in a small bowl. Cut the butter into the flour mixture with a pastry blender. Press the mixture in your hands & release back into the bowl. Break the pieces into chunks leaving some of the streusel sandy in texture. Use as directed.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Lemon-Sour Cream Coffee Cake

A simple glaze may be prepared with ingredients that are more than likely always in your kitchen. In order to create perfect portions for guests, slice the coffee cake using a serrated knife, then prepare the glaze & drizzle it over each slice in a decorative pattern. A dusting of powdered sugar over the surface once the glaze sets offers a beautiful, effortless presentation. 

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-AlabamaNo. 1

Preheat the oven to 325 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Gather a 12-cup non-stick canele pan. Set aside. Prepare the Lemon-Cornmeal Streusel & chill. 

Cream the butter, the sugar, the vanilla & 1/2 teaspoon lemon zest with an electric stand mixer on Medium speed until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the bowl sides. Add the eggs all at once & blend on Low speed just until combined. Increase the speed to Medium & blend until the mixture thickens. When the beater is lifted, the batter will hold its shape. Scrape down the bowl sides. Whisk together the flour, the baking soda & the salt in a small bowl. Add the flour mixture all at once to the butter mixture, then add the sour cream. Blend on Low speed & with the mixer running, gradually add 1/3 cup lemon juice. Blend until thoroughly combined however do not over mix. Use a clean rubber spatula to lift the batter from the bottom of the bowl & fold well to ensure a smooth consistency. Portion 4 1/2 cups of batter into the prepared springform pan.

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-AlabamaNo. 2

Using a small offset spatula, run it over the surface of the batter to create an even, level appearance. 

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-AlabamaNo. 3

Sprinkle all of the Lemon-Cornmeal Streusel over the top, pressing gently into the batter. Generously coat the canele pan well with cooking spray. Portion the remaining batter in the cups filling 3/4 full.

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-AlabamaNo. 4

Next, press the streusel into the batter surface.

Lemon-Sour-Cream-Coffee-Cake-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Southern-Entertaining-Lemon-Desserts-Rebecca-Gordon-Publisher-Pastry-Chef-Birmingham-AlabamaNo. 5

Bake the pans together on the center oven rack. Bake the miniature bundt cakes 45 minutes & the coffee cake 1 hour & 25 minutes or until a wooden pick tests clean when inserted in the center. Loosen the miniature bundt cakes from the pan upon removal from the oven & invert onto a wire rack within 5 minutes. Allow the coffee cake to cool completely in the pan over a wire rack. Run a palate knife around the cake edges. Carefully transfer the cake to a pretty plate. Gently pull the parchment from underneath the cake & discard. Wipe the plate edges clean with a damp cloth. 

Stir together the powdered sugar, the meringue powder, the remaining 1/4 teaspoon lemon zest, the remaining 1 Tbsp lemon juice & the milk until thickened, whipped & smooth. Transfer to a pastry bag, snip the end & drizzle the glaze over the bundt cakes & the coffee cake. Garnish the bundt cakes with lemon curls, if desired. Let stand 1 hour. Slice the coffee cake into wedges. Place the bundt cakes on a platter for serving. 

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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