Lemon Crumb Cake

This lemon crumb cake is the perfect balance of sweet and tangy, with a buttery crunch that keeps you coming back for more.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 458

Author Lily Ernst

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 9x9" 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.

Nutrition