Lemon Crumb Cake combines the refreshing citrus flavor of lemons with a tender cake base and a crumb topping. It's perfect for any occasion, whether you're serving it as a dessert after a meal or enjoying it with a cup of tea or coffee.
I am a lemon... FIEND. If you're like me, check out these Lemon Cookie Bars, Lemon Raspberry Cookies, and Lemon Blueberry Cake!
Into crumb cake? Give some love to my Classic NY Crumb Cake or my Apple Cider Crumb Cake for a fun fall twist!
Why You'll LOVE This Recipe
Refreshing Flavor: With citrusy notes of lemon, this lemon crumb cake has a burst of brightness that provides a pleasant contrast to the sweetness of the cake.
Crumb Topping: The crumbly streusel-like topping is a highlight of this cake, adding a satisfying crunch and an extra layer of flavor and texture!
Moist and Tender Texture: The base of this cake is so soft and light, the typical texture of a classic crumb cake!
Perfect for Spring and Summer: Though it can be served whenever for any occasion, this cake has a refreshing flavor perfect for the warmer months when you're looking for lighter desserts.
Cake Ingredients
- Cake Flour: Normally, I’m all about all purpose flour. However, cake flour in this recipe creates a softer, lighter cake. I use Swans Down!
- Granulated Sugar: Simple, plain granulated sugar adds just the right amount of sweetness and moisture to this cake.
- Baking Soda: Baking soda helps this cake rise and assists with the light, fluffy texture.
- Salt: Salt brings out sweetness and flavor!
- Butter: You will use room temperature unsalted butter in this recipe. Uniquely, you’ll add the butter to the flour mixture, which is a different technique from the normal creaming of butter and sugar.
- Egg + Egg Yolk: You’ll use one egg and one egg yolk to add additional softness and moisture.
- Sour Cream: Sour cream adds moisture and tenderness, but make sure to use it at room temperature!
- Lemon Extract + Lemon Zest: You'll use lemon extract and the zest of one lemon for the vibrant lemon flavor in this cake!
- Buttermilk: Buttermilk is so important in creating a more tender texture. You’ll want it at room temperature. You can make homemade buttermilk by adding vinegar or lemon juice to a dairy milk. Read "Expert Tips" for more detail.
Crumb Topping
STEP 1: Create the crumb topping. In a large bowl, whisk flour, granulated sugar, dark brown sugar, cinnamon, salt, corn starch, and melted butter until combined. Use a fork or your hands to compress the ingredients, raking through the mixture to disperse the butter.
Step by Step Process
STEP 1: Before starting the process, preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch pan with parchment paper, and spray with cooking spray.
STEP 2: In a large bowl or in the bowl of a stand mixer, combine flour, sugar, baking soda, and salt and mix until combined. Slowly, add room temperature butter in pieces. The mixture will look incredibly dry, but continue mixing.
STEP 3: Then, add the egg, egg yolk, and sour cream, lemon extract, and lemon zest. Scrape down the sides of the bowl as needed.
STEP 4: Pour the buttermilk into the mixture and mix on low speed. Then, after the buttermilk is incorporated, turn the mixer up to medium speed for about 30 seconds. The batter will be thick and smooth.
STEP 5: Then, pour the batter into the prepared pan, using a knife to disperse it evenly.
STEP 6: Form the crumbs using your hands, and place them on top of the batter. Start by placing them around the edges and then working in towards the center.
STEP 7: Then, bake for 38-42 minutes. A toothpick inserted into the center of the cake will come out with moist crumbs and the crumb topping will be golden brown.
Frequently Asked Questions
This cake will come out moist if you avoid overbaking! Check for doneness by inserting a toothpick or a cake tester into the center of the cake. If it comes out with a few moist crumbs clinging to it, the cake is done. Don't bake past this point because it can result in a dry texture.
I recommend sticking to lemon extract if you can because it's much more concentrated in lemon flavor than lemon juice. It will result in a much deeper flavor!
Expert Tips
- Use room temperature ingredients for a lighter cake. If you forget to leave them out ahead of time, you can microwave buttermilk and sour cream for 15 seconds and leave eggs in a bowl of hot water for 3-5 minutes before using.
- You can make homemade buttermilk by adding a teaspoon of lemon juice or distilled white vinegar to a measuring cup before filling it with milk to reach the ⅓ cup (80g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.
- Make sure to place the crumbs around the edges of the pan before moving to the center to make sure the cake bakes properly.
- Sprinkle the cake with powdered sugar through a sifter for a more elevated look!
Storing
To store, keep the cake tightly covered or in an airtight container at room temperature for up to 6 days. Make sure the cake is not exposed at all until serving to keep it from drying out.
To freeze, wrap the cake or cake pieces tightly in plastic wrap and place them in a freezer-safe container or bag. The cake can be stored in the freezer for up to 3 months. Thaw the cake at room temperature or in the microwave before serving.
Related Recipes
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Lemon Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8x8 inch pan 1x
- Category: Cake, Crumb Cake, Lemon
- Method: Bake
- Cuisine: American
Description
Lemon Crumb Cake combines the refreshing citrus flavor of lemons with a tender cake base and a crumb topping. It's perfect for any occasion, whether you're serving it as a dessert after a meal or enjoying it with a cup of tea or coffee.
Ingredients
For the Crumb Topping
- 1 ¼ cups (175g) all purpose flour
- ⅓ cup (70g) granulated sugar
- ⅓ cup (80g) light or dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons corn starch
- 6 tablespoons (83g) butter, melted
For the Lemon Cake
- 1 ½ (180g) cups cake flour
- ½ cup (105g) granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (83g) butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup (60g) sour cream, room temperature
- 1 tablespoon lemon extract
- zest of one lemon
- ⅓ cup (80g) buttermilk, room temperature
Instructions
For the Crumb Topping
- Create the crumb topping. In a large bowl, whisk flour, granulated sugar, dark brown sugar, cinnamon, salt, corn starch, and melted butter. Use a fork or your hands to compress the ingredients, raking through the mixture to disperse the butter. This process may take a few minutes for the ingredients to turn light brown and crumbly. Use your hands to squeeze the crumbs in your hands. Let the mixture sit until placing the batter is ready.
For the Lemon Cake
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch pan with parchment paper, and spray with cooking spray.
- In a large bowl or in the bowl of a stand mixer, combine flour, sugar, baking soda, and salt.
- Slowly, add room temperature butter in pieces. The mixture will look incredibly dry, but continue mixing.
- Add the egg, egg yolk, and sour cream, lemon extract, and lemon zest. Scrape down the sides of the bowl as needed.
- Pour the buttermilk into the mixture and mix on low speed. After the buttermilk is incorporated, turn the mixer up to medium speed for about 30 seconds. The batter will be thick and smooth.
- Pour batter into the prepared pan, using a knife to disperse it evenly.
- Form the crumbs using your hands, and place them on top of the batter. Start by placing them around the edges and then working in towards the center.
- Bake for 38-42 minutes. Check on your crumb cake at the 35 minutes minute mark. A toothpick inserted into the center of the cake will come out with moist crumbs when the cake is finished. The crumb topping will be golden brown.
- Allow the cake to cool in the pan for at least 30 minutes before cutting and serving. Using a sifter, sprinkle powdered sugar over the cake. Store in an air-tight container or tightly covered at room temperature for up to four days.
Notes
Measuring: Measure using a kitchen scale for most accurate results. Specifically when measuring the cake flour, measure exactly 180g or use a spoon to transfer flour to your measuring cups before leveling off the top for soft and moist muffins
Room Temperature Ingredients: Room temperature ingredients create a more even batter which results in light, fluffy cake. Make sure your egg, egg yolk, sour cream, and buttermilk are all at room temperature before using.
Keywords: Lemon Crumb Cake, Crumb Cake, Lemon Cake
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