Zesty Lemon Bundt Cake With Streusel Layer

• FOR THE STREUSEL:
• 1 cup All-purpose Flour
• 1/4 cups Light Brown Sugar
• 1/4 cups Sugar
• 1 pinch Salt
• 1 dash Cinnamon
• 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• FOR THE CAKE:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 stick Unsalted Butter, At Room Temperature
• 1 cup Sugar
• 4 Tablespoons Lemon Zest (for 4 Tablespoons You'll Need About 5-6 Lemons)
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Juice
• 1 cup Sour Cream
• Powdered Sugar, Optional For Sprinkling On The Finished Cake

1. For the streusel:
2. In a medium sized bowl, mix together the flour, sugars, salt and cinnamon. Cut in the butter with a pastry cutter or fork until clumps form. Cover and refrigerate while you prepare the batter.
3. For the cake:
4. Preheat the oven to 350 F and butter and flour a 12 cup bundt pan.
5. In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
6. In a large bowl using a mixer with paddle attachment, beat together the butter, sugar and lemon zest. When that has been creamed, add in the eggs, vanilla, lemon juice and sour cream and beat until combined. Working in batches, add in the flour mixture until everything is combined.
7. To assemble the cake, spoon half the streusel into the bundt pan, pour half of the batter over it. Spoon in the remaining streusel and finish with the remaining batter.
8. Bake for 50-55 minutes or until a cake tester comes out clean. Allow the cake to cool thoroughly in the pan before turning it out of the pan and dusting the top with powdered sugar.

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Taken from tastykitchen.com/recipes/desserts/zesty-lemon-bundt-cake-with-streusel-layer/ (may not work)