Go Back
Deliciously Moist Lemon Crumb Cake Recipe

Lemon Crumb Cake

This Lemon Crumb Cake is a delightful dessert that's easy to whip up and perfect for sharing. Its bright lemon flavor and crumbly topping make it a memorable treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour This forms the base of your cake.
  • 1.5 tsp baking powder Helps the cake rise beautifully.
  • 0.5 tsp baking soda Adds a nice texture.
  • 0.5 tsp salt Enhances the flavors.
  • 0.5 cup unsalted butter For that rich, buttery taste.
  • 1 cup granulated sugar Sweetness is key!
  • 2 large eggs Binds everything together.
  • 1 tsp vanilla extract A lovely flavor enhancer.
  • 1 cup buttermilk Keeps the cake moist.
  • 1 zest lemon Adds a burst of citrus flavor.
  • 0.25 cup fresh lemon juice The star of the show!
For the Crumb Topping
  • 0.5 cup flour
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
For the Lemon Glaze
  • 1 cup powdered sugar

Equipment

  • 9×13 inch baking pan
  • Medium bowl
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Step 5: Mix in the lemon zest and lemon juice.
  6. 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.
  7. Step 7: Pour the batter into the prepared baking pan and spread it evenly.
  8. Step 8: In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping.
  9. Step 9: Pour the melted butter over the mixture and stir until crumbly.
  10. Step 10: Sprinkle the crumb topping evenly over the cake batter.
  11. Step 11: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  12. Step 12: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
  13. Step 13: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze until smooth.
  14. Step 14: Drizzle the glaze over the cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This cake can also be frozen for up to 3 months.