Written for sea level and high elevation.

This is the perfect lemon almond coffee cake recipe for summer gatherings! This cake bursts with refreshing, lemony flavor and delightful nuttiness. It is super tender, light, and moist. Not only is it easy to make, but it also keeps well and is freezer-friendly. Each bite offers vibrant citrus notes. You will enjoy the delightful crunch of finely chopped almonds. It is an absolutely ideal treat for any outdoor event or picnic.

Prep Time: 15 minutes

Cook Time: 1 hour to 1 hour 15 minutes

Serves: depending on size 12

Ingredients:

Streusel topping:

1/4 C. All-purpose flour

1/2 C. Sugar

1/2 C. Almonds, finely chopped

3 T. Butter, melted

1 Tsp. Lemon zest

The Cake:

2 C. All-purpose flour

2/3 C. sugar, (1 C. plus 1/3 C. for sea level)

1 Tsp. Baking powder, (2 tsp. for sea level)

1 Tsp. Salt

4 eggs

1 C. Oil, if used advacodo oil

2/3 C. Plus 2 T. Milk, (2/3 milk for sea level)

2 T. Lemon zest

6 T. Lemon juice

For the sugar glaze:

1/2 C. Powdered sugar

1 T. Vanilla extract

1 Tsp. Lemon zest

Water or milk, if needed, to thin out.

What to do:

Preheat oven to 350°F. Spray a nonstick 8-inch square pan’s bottom with cooking spray.

In a small bowl, combine all streusel ingredients with a fork until crumbly. Set aside.

In a large mixing bowl, add your cake ingredients and mix well. Spoon half of the batter into the bottom of your pan, then half of your streusel topping. Spread the remaining batter over the streusel topping, then the remaining streusel topping.

Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. While the cake cools, make your glaze.

In a small bowl, combine the sugar and vanilla extract. Mix until a thick, pourable icing forms, adding water or milk as needed. It should not be runny. Drizzle over the warm cake, ensuring coverage from side to side. Let cool completely and serve.