Lemon Crumb Cake

4.29 from 39 ratings

Lemon Crumb Cake - this breakfast cake is tender with the perfect amount of fresh lemon flavor! We love the crumb topping, it has lemon zest in it!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Keyword: all purpose flour, brown sugar, butter, lemon coffee cake, lemon crumb cake, lemon juice, lemon zest, sour cream, sugar

Servings: servings

Author: Beth

Equipment

Ingredients

Lemon Crumb Cake

½ cup (113g) unsalted butter, room temperature 1 stick
1 cup (198g) granulated sugar
3 large eggs room temperature
4 Tbsp lemon zest from about 2 lemons
2 Tbsp fresh lemon juice
1 ½ cups (180g) all purpose flour
¼ tsp salt
¼ tsp baking soda
¼ tsp baking powder
⅓ cup (76g) sour cream

Crumb Topping

¾ cup (90g) all purpose flour
6 Tbsp brown sugar
½ tsp salt
1 Tbsp lemon zest
6 Tbsp (86g) cold unsalted butter cut into smaller pieces

Instructions

Make the crumb topping first. In a medium sized mixing bowl, combine the flour, brown sugar, salt and lemon zest. Add the cold butter pieces, use your hands or a pastry blender to cut the butter into the dry ingredients. Once the butter is cut in (pea sized pieces of butter are good!) place the crumb topping in the fridge.
3/4 cup (90g) all purpose flour, 6 Tbsp brown sugar, 1/2 tsp salt, 1 Tbsp lemon zest, 6 Tbsp (86g) cold unsalted butter
Remove the eggs and sour cream from the fridge so they can become room temperature. Preheat the oven to 350º F.
In a medium mixing bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
1 1/2 cups (180g) all purpose flour, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp baking powder
In a large mixing bowl, beat the butter and sugar together with a mixer for 2 minutes. Add in the eggs, lemon zest, and lemon juice, beat again until incorporated.
1/2 cup (113g) unsalted butter, room temperature, 1 cup (198g) granulated sugar, 3 large eggs, 4 Tbsp lemon zest, 2 Tbsp fresh lemon juice
Add in the sour cream, mix with a spatula.
1/3 cup (76g) sour cream
Add in the dry ingredients, half at a time, mixing by hand with a spatula just until incorporated.
Spray an 8x8 inch baking dish with non-stick spray. Transfer the lemon cake batter to the pan and spread evenly.
Remove the crumb topping from the fridge, spread it evenly over the cake, breaking up large pieces as needed.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool, serve.

Video

Notes

This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.

Nutrition