Zesty Lemon Bundt Cake with Streusel Layer

For the streusel:
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.

For the cake:
Preheat the oven to 350 F and butter and flour a 12 cup bundt pan.

In a medium sized bowl, combine the flour, baking powder, baking soda and salt.

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.

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.

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.