Greek Yogurt Lemon Coffee Cake {gf}

INGREDIENTS

2 cups

Bob's Red Mill Gluten Free 1 to 1 baking flour or all purpose flour

1/2 tsp

xantham gum (leave out if using all purpose flour)

1 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

3/4 cup

granulated sugar

large egg (room temperature)

3/4

Greek yogurt (I used non-fat, room temperature)

1/3 cup

coconut oil (melted and slightly cooled (can also substitute with vegetable oil))

1/3 cup

freshly squeezed lemon juice (about 3 medium lemons)

2 tbsp

lemon zest (about 2 medium lemons)

1/2 tsp

pure lemon extract

Streusel topping

1 1/4 cups

Bob's Red Mill Gluten Free 1 to 1 baking flour or all purpose flour

3/4 cup

granulated sugar

1/8 tsp

salt

1/2 cup

cold butter (cut into cubes)

1 tbsp

lemon zest (about 1 medium lemon)

1/2 tsp

pure lemon extract

Lemon Glaze

2 tbsp

fresh lemon juice

1/2 cup

powdered sugar

1/2 tsp

lemon zest