White Chocolate and Lemon Coffee Cake
This streusel-topped lemon coffee cake has white chocolate chips mixed in for added texture and sweetness.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Cooking spray and parchment paper should be used to line an 8-inch springform or cake pan.
In a small bowl, combine the flour and sugars with a fork.
Add the melted butter and stir until the mixture resembles coarse crumbs.
While preparing the cake, put the topping aside.
In a large bowl, combine the butter, sugar, and lemon zest.
Using an electric mixer, cream the ingredients until light and fluffy, about 3 minutes.
Eggs, lemon juice, baking soda, vanilla, salt, and cinnamon should be added.
About 3 minutes are needed to thoroughly combine.
On low speed, gradually add the flour while blending.
A smooth batter will be achieved after 4 minutes of adding the sour cream and milk.