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!
Keyword all purpose flour, brown sugar, butter, lemon coffee cake, lemon crumb cake, lemon juice, lemon zest, sour cream, sugar
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Lemon Crumb Cake
1stickunsalted butter, room temperature1/2 cup
4tbsplemon zestfrom about 2 lemons
2tbspfresh lemon juice
1 ½cupsall purpose flour
¾cupall purpose flour
6tbspcold unsalted buttercut into smaller pieces
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.
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.
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.
Add in the sour cream, mix with a spatula.
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.