This lemon crumb cake is the perfect balance of sweet and tangy, with a buttery crunch that keeps you coming back for more. Whether you’re serving it for a special occasion or just treating yourself, this cake is sure to be a hit!

A slice of lemon crumb cake on a pottery plate.


 

Why you’ll love this recipe:

  • Irresistible texture – A tender, buttery cake with a crisp, crumbly topping.
  • Fresh lemon flavor – Made with real lemon juice and zest for a natural citrus punch.
  • Easy to make – No need for fancy techniques; just mix, layer, and bake.
  • Perfect for any occasion – A great choice for breakfast, brunch, or an elegant dessert.

If you love lemon desserts, try my Lemon Pound Cake, Bakery-Style Lemon Muffins, and Lemon Sugar Cookies. If you are in the mood for something custardy and lemony, try these Easy Lemon Bars, Lemon Pudding Cake, and Whole Lemon Pie.

A slice of lemon crumb cake being lifted out of the pan.

Ingredients you’ll need:

  • all-purpose flour
  • unsalted butter
  • lemons
  • baking powder & salt
  • granulated sugar
  • eggs & milk of choice
  • vanilla extract
  • powdered sugar – optional

How to make lemon crumb cake:

(The full written and printable recipe is further below.)

An image collage of how to make lemon cake with streusel.
  1. Streusel topping – In a small bowl, toss together the flour, sugar, and lemon zest. Add the melted butter and lemon juice and combine with a fork. Set aside in the fridge to chill.
  2. Cake batter – In a medium bowl, toss together the flour, baking powder, and salt. In a measuring cup, combine the milk and lemon juice. Set both aside.
  3. In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy. Mix in the eggs, one at a time, then mix in the vanilla.
  4. Stir in half of the flour mixture until just combined, followed by all of the milk mixture.
  5. Stir in the remaining flour mixture until just combined. Transfer the batter into a greased 9×9″ square pan.
  6. Sprinkle the streusel evenly on top. Bake at 375F for 25-30 minutes.
An image collage of lemon cake batter and topped with crumb topping before baking.

🌟 Expert tips:

  • Use fresh lemons – Bottled lemon juice won’t give you the same fresh, bright flavor.
  • Don’t overmix – Overmixing the batter can lead to a dense cake. Stir until just combined.
  • Chill the crumb topping – Letting the crumb mixture sit in the fridge for a few minutes before adding it to the cake helps it bake up crispier.

Delicious variations:

  • 🍓 Berry Lemon Crumb Cake – Fold in 1 cup of fresh or frozen berries (blueberries, raspberries, or chopped strawberries) for a fruity twist.
  • 🌱 Lemon Poppy Seed Crumb Cake – Add 1 Tbsp poppy seeds to the batter for a classic combo with a slight crunch.
  • 🥥 Lemon Coconut Crumb Cake – Mix ½ cup shredded coconut into the crumb topping for a tropical touch.
  • ☕ Lemon Chai Crumb Cake – Stir in 1 tsp chai spice (cinnamon, cardamom, nutmeg) for a cozy, spiced flavor.
  • 💜 Lemon Lavender Crumb Cake – Add ½ tsp dried culinary lavender to the batter for a floral, fragrant twist.
A slice of lemon crumb cake on a plate with a piece on a fork.

Storage & freezing instructions:

Storing – Place the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let refrigerated cake come to room temperature before serving for the best texture.

Freezing – Wrap the baked and completely cooled whole cake or individual slices tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Thaw at room temperature for a few hours or in the fridge overnight before serving.

If you’ve tried this Lemon Crumb Cake Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 review

Lemon Crumb Cake

Yield: 9 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Author: Lily Ernst
Course: Dessert
Method: Bake
This lemon crumb cake is the perfect balance of sweet and tangy, with a buttery crunch that keeps you coming back for more.
Print Leave a Review Pin Recipe

Ingredients

Streusel

  • 1 cup (125g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 Tbsp lemon zest, (about 1 lemon)
  • 4 Tbsp (57g) unsalted butter, melted
  • 1 Tbsp lemon juice

Cake

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (114g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 2 Tbsp lemon zest, (about 2 lemons)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup (180ml) milk of choice, room temperature
  • ¼ cup (60ml) lemon juice

Glaze (optional)

  • ½ cup powdered sugar
  • 1-2 tsp lemon juice

Instructions
 

  • Preheat oven to 375F and grease a 9×9" square pan.
  • Streusel topping – In a small bowl, toss together the flour, sugar, and lemon zest.
    1 cup (125g) all-purpose flour, ⅓ cup (65g) granulated sugar, 1 Tbsp lemon zest
  • Add the melted butter and lemon juice and combine with a fork. Set aside in the fridge to chill.
    4 Tbsp (57g) unsalted butter, 1 Tbsp lemon juice
  • Cake batter – In a medium bowl, toss together the flour, baking powder, and salt. In a measuring cup, combine the milk and lemon juice. Set both aside.
    2 cups (250g) all-purpose flour, 2 tsp baking powder, ½ tsp salt, ¾ cup (180ml) milk of choice, ¼ cup (60ml) lemon juice
  • In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy. Mix in the eggs, one at a time, then mix in the vanilla.
    ½ cup (114g) unsalted butter, 1 cup (200g) granulated sugar, 2 Tbsp lemon zest, 2 large eggs, 1 tsp vanilla extract
  • Stir in half of the flour mixture until just combined, followed by all of the milk mixture. Stir in the remaining flour mixture until just combined.
  • Transfer the batter into the prepared pan. Sprinkle the streusel evenly on top.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving and drizzle with glaze if desired.
    ½ cup powdered sugar, 1-2 tsp lemon juice

Notes

Leftover cake can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let refrigerated cake come to room temperature before serving for the best texture.
Calories: 458kcal, Carbohydrates: 70g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 249mg, Potassium: 107mg, Fiber: 1g, Sugar: 38g, Vitamin A: 559IU, Vitamin C: 6mg, Calcium: 97mg, Iron: 2mg
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Recipe adapted from Dessert Now Dinner Later