There’s something wonderfully nostalgic about the scent of lemon cake wafting through your kitchen. It reminds me of sunny afternoons spent with family, sharing sweet treats and laughter. This Lemon Crumb Cake is not only a delightful dessert but also incredibly easy to whip up. You’ll love how quick it is to bake and how memorable each bite becomes!
Why You’ll Love Lemon Crumb Cake
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather these simple ingredients to create your Lemon Crumb Cake:
- 2 cups all-purpose flour: This forms the base of your cake.
- 1 ½ teaspoons baking powder: Helps the cake rise beautifully.
- ½ teaspoon baking soda: Adds a nice texture.
- ½ teaspoon salt: Enhances the flavors.
- ½ cup unsalted butter, softened: For that rich, buttery taste.
- 1 cup granulated sugar: Sweetness is key!
- 2 large eggs: Binds everything together.
- 1 teaspoon vanilla extract: A lovely flavor enhancer.
- 1 cup buttermilk: Keeps the cake moist.
- Zest of 1 lemon: Adds a burst of citrus flavor.
- ¼ cup fresh lemon juice: The star of the show!
How to Make Lemon Crumb Cake
Let’s get baking! Follow these steps for a delicious Lemon Crumb Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the lemon zest and lemon juice, and trust me, this is where the magic starts!
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
For the Crumb Topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon.
- Pour the melted butter over the mixture and stir until crumbly.
- Sprinkle the crumb topping evenly over the cake batter.
Baking:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
For the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake. It adds the perfect finishing touch!
Substitutions & Additions
Feel free to get creative with this Lemon Crumb Cake! Here are some substitutions and additions:
- Swap buttermilk with Greek yogurt for a thicker texture.
- Try adding poppy seeds for a delightful crunch.
- Mix in fresh blueberries or raspberries for a fruity twist.
Tips for Success
To ensure your cake turns out perfectly, keep these tips in mind:
- Make sure your butter is at room temperature for easy creaming.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Check for doneness a few minutes early; ovens can vary.
How to Store Lemon Crumb Cake
To keep your Lemon Crumb Cake fresh:
- Store it in an airtight container at room temperature for up to 3 days.
- If you want to keep it longer, refrigerate it for up to a week.
- This cake can also be frozen! Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months.
FAQs
Can I use a different type of flour? Yes, you can use whole wheat flour for a healthier option, but it may change the texture slightly.
Is it okay to skip the glaze? Absolutely! The cake is delicious on its own, but the glaze adds a lovely finish.
Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and glaze it just before serving.
With its bright lemon flavor and crumbly topping, this Lemon Crumb Cake is sure to become a favorite in your home. For more delicious recipes, check out triple lemon meringue cheesecake or easy s’more bars for treats you will love!
Don’t forget to follow our Pinterest for more scrumptious ideas and inspirations!
Lemon Crumb Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 5: Mix in the lemon zest and lemon juice.
- Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Step 7: Pour the batter into the prepared baking pan and spread it evenly.
- Step 8: In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping.
- Step 9: Pour the melted butter over the mixture and stir until crumbly.
- Step 10: Sprinkle the crumb topping evenly over the cake batter.
- Step 11: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 12: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
- Step 13: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze until smooth.
- Step 14: Drizzle the glaze over the cooled cake.
