This sweet little coffee cake has been brought to you by Red Star Yeast, and I am happy to give you my honest opinions about the entire delicious process.

Lemon Crunch Coffee Cake is a lovely little buttermilk yeast cake topped with a lemon and almond streusel that gives a burst of sweet flavor and chewy crunch in every bite. 

This recipe is perfect with your morning or afternoon coffees and teas, and would be especially nice for a Mother’s Day breakfast or brunch.


Lemon Crunch Coffee Cake

1 and 1/2 to 2 cups all-purpose flour
1 package (1/4 oz.) Red Star Yeast Active Dry Yeast 
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup water
2 tablespoons shortening or coconut oil
1 egg

1/3 cup all-purpose flour
1/3 cup sugar
1/4 cup chopped almonds
1 teaspoon lemon zest (I used 2 teaspoons, and additional for garnish)
1/4 teaspoon vanilla
1/4 cup butter, melted (if you use unsalted butter, add a pinch of salt)


1. Grease a 9″ square cake pan. Set aside. In bowl of stand mixer, combine 1 and 1/2 cups flour, yeast, sugar and salt. Whisk to combine.

2. In microwave safe bowl, heat buttermilk, water, and shortening or coconut oil until warm (120 to 130 degrees; shortening or oil may not melt). Mix into flour mixture, and add egg. Beat 3 minutes on medium speed.

3. Gradually stir in enough of the remaining flour to make a soft dough (I ended up using all but 2 tablespoons of the total flour, so 1 and 7/8 cups). Knead with dough hook on low until smooth and elastic, about 3 minutes. (This is still going to be a very soft dough; it’s not going to look like a thick, springy bread dough). Cover; let rest 5 minutes.

4. In a medium bowl, combine all the topping ingredients except the butter, and combine. Pour melted butter over all and mix well. Set aside.

5. Press dough into prepared cake pan. Sprinkle topping evenly over dough. With the back of a greased spoon, make random indentations in dough. Cover and let rise in a warm place until double, about 30 minutes. A few minutes before rise is complete, preheat oven to 375 degrees.

6. Bake for 25 to 30 minutes or until just golden brown. Do not overbake. Serve warm or room temperature. Store leftovers tightly covered. Serve sprinkled with additional lemon zest, if desired.

Recipe by Red Star Yeast

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