Lemon Crumb Cake Recipe

A slice of lemon crumb cake dusted with powdered sugar and garnished with a lemon slice on a dark plate on a dark surface.

5 from 2 votes

This Lemon Crumb Cake has a soft tender coffee cake filled with fresh lemon flavor and topped with a spectacular crunchy lemon streusel crumb! The perfect springtime treat.

Prep Time20

Cook Time45

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: cake, coffee cake, crumb cake, easy cake, lemon, snack cake, streusel

Servings:

Calories: 398kcal

Ingredients

Crumb Topping

3/4 cup All-purpose flour
1/4 cup Unsalted butter melted
2 tbsp Granulated sugar
2 tbsp Dark brown sugar
1 tbsp Lemon zest

Lemon Crumb Cake

1 1/2 cups All-purpose flour
1/4 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Kosher salt
1 cup Granulated sugar
3 tbsp Lemon zest
1/2 cup Unsalted butter softened
3 large Eggs room temperature
2 tbsp Fresh lemon juice
1/3 cup Sour cream room temperature

Instructions

Crumb Topping

In a small bowl combine the melted butter, all-purpose flour, granulated sugar, dark brown sugar, and lemon zest. Place the bowl in the freezer while you prepare the cake batter.
3/4 cup All-purpose flour, 1/4 cup Unsalted butter, 2 tbsp Granulated sugar, 2 tbsp Dark brown sugar, 1 tbsp Lemon zest

Cake

Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and spray with nonstick baking spray that contains flour.
In a medium size bowl whisk together the flour, baking powder, baking soda, and kosher salt.
1 1/2 cups All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Kosher salt
In a large bowl combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until combined. Add the butter and cream together for 3-4 minutes using an electric mixer until it is light and fluffy.
1 cup Granulated sugar, 3 tbsp Lemon zest, 1/2 cup Unsalted butter
Add the eggs and lemon juice and beat until well combined. Add the sour cream and hand stir until incorporated.
3 large Eggs, 2 tbsp Fresh lemon juice, 1/3 cup Sour cream
Add the dry ingredients, half at a time, and stir by hand until just incorporated. Pour the batter into the prepared pan and spread out evenly. Remove the crumb topping from the freezer, break it up with a fork or spoon, and sprinkle it evenly over the top of the cake batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely and dust it with powdered sugar for a prettier appearance if desired.

Notes

Organic lemons are preferred when adding the zest. Be sure to wash and dry the lemons well before zesting.

This cake requires a total of 4 tablespoons of lemon zest. For me that takes about 6-7 normal-size lemons. I have been able to get more if the lemons are extra large.

Nutrition