Lemon Crumb Cake

This lemon crumb cake has lemon cake on the bottom, lemon curd in the center, and on the top is a lemon crumble topping. What more can you ask for than three different lemon layers in one cake?

Ingredients

Crumb Topping

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, diced

Cake

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 3 large eggs, at room temperature
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup lemon curd
  • 1 tablespoon confectioners sugar, or as needed, for dusting (optional)

Instructions:

1. Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.

2. Make the Crumb Topping:

  • In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt for the crumb topping.
  • Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.

3. Prepare the Cake Batter:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • Mix in the sour cream, lemon zest, and lemon juice until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

4. Assemble the Cake:

  • Pour the cake batter into the prepared pan, spreading it out evenly with a spatula.
  • Sprinkle the crumb topping evenly over the top of the cake batter, covering it completely.

5. Bake the Cake:

  • Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • If the crumb topping starts to brown too quickly, you can cover the cake loosely with aluminum foil during the last 10-15 minutes of baking.

6. Make the Glaze:

  • While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice if necessary.

7. Cool and Glaze the Cake:

  • Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
  • Carefully transfer the cake to a wire rack to cool completely.
  • Drizzle the glaze over the cooled cake using a spoon or a pastry bag.
  • Allow the glaze to set for a few minutes before slicing and serving.

8. Serve and Enjoy:

  • Slice the Lemon Crumb Cake into wedges and serve it with a cup of tea or coffee for a delightful treat!

Nutrition Facts (per serving)

431Calories
20gFat
58gCarbs
6gProtein
Nutrition Facts
Servings Per Recipe 12
Calories 431
% Daily Value *
Total Fat 20g26%
Saturated Fat 12g60%
Cholesterol 115mg38%
Sodium 318mg14%
Total Carbohydrate 58g21%
Dietary Fiber 1g4%
Total Sugars 34g
Protein 6g11%
Vitamin C 6mg6%
Calcium 24mg2%
Iron 2mg10%
Potassium 78mg2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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