Lemon Zucchini Coffee Cake
For the crumb topping:
3/4 cup unbleached, all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon lemon zest
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into chunks
For the cake:
2 cups unbleached, all-purpose flour
2 tablespoons lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup unsalted butter, melted and cooled
1/4 cup vegetable oil
2/3 cup sugar
1/3 cup sour cream, room temperature
1/4 cup fresh lemon juice
1 teaspoon vanilla
2 eggs, room temperature
1 cup grated zucchini (do not squeeze dry)
For the glaze:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon milk
Preheat oven to 350. Grease the sides and bottom of an 8-9”
springform pan.
Make the topping: Stir together the flour, sugar, zest, and
salt. Add the butter, pressing into the dry ingredients with your fingertips
until the butter pieces are small and distributed throughout. Set aside.
For the cake, whisk the flour, zest, baking powder, baking
soda, and salt together. In another bowl, whisk the melted butter, oil, sugar,
sour cream, lemon juice, and vanilla until smooth. Whisk in the eggs. Add the
flour mixture to the wet ingredients, stirring just until combined. Fold in the
zucchini.
Pour the batter into the prepared pan, smoothing evenly.
Sprinkle the crumb topping over the top.
Bake for 45-55 minutes until set in the center. Let cool in
the pan for 10 minutes. Run a thin knife along the edge of the pan, then remove
the springform side.
Make the glaze. Whisk the powdered sugar with lemon juice
and milk. Adjust consistency with more sugar or milk/juice as needed. Spoon
over the warm cake.
Once completely cooled, wrap tightly in foil and let rest at
room temperature overnight.
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