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Lemon Streusel Cake

Preparation Time20 mins
Cook Time1 hr


175g unsalted butter, softened
175g caster sugar
3 eggs, at room temperature
2 lemons, finely zested
½ cup lemon juice
270g plain flour
1 tsp baking powder
¼ tsp salt

Streusel topping
60g unsalted butter, softened
80g plain flour
60g demerara sugar

½ cup (70g) icing sugar, sifted
1 tbs lemon juice


Preheat oven to 150°C Fan and line a 10cm x 20cm loaf tin with baking paper.

Place butter and sugar into the bowl of a stand mixer fitted with a paddle attachment and beat for 10 minutes on medium speed until pale, light and fluffy. Add eggs, one at a time, until combined. Add lemon zest, lemon juice, flour, baking powder and salt and beat until the mixture is just fully combined. Pour into cake tin, smoothing the top.

For streusel topping, place butter, flour and sugar into a small bowl and use your fingers to rub the butter into the flour until you have a wet sandy looking mixture with some clumps. Sprinkle this mixture evenly over the top of the cake batter. Bake for 55-60 minutes until cooked in the centre. Cool.

For the glaze, mix together icing sugar and lemon juice until smooth, then drizzle over cake. Slice & serve.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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