Deliciously Zesty Lemon Crumb Cake: Your Perfect Springtime Coffee Cake

Prepare to fall in love with this exquisitely tender and incredibly flavorful Lemon Crumb Cake. It’s more than just a dessert; it’s a celebration of fresh lemon, artfully combined into a soft, moist coffee cake base, and crowned with an irresistible, crunchy lemon streusel topping. This delightful creation is truly a perfect treat for any season, bringing a burst of sunshine to your table, especially as a vibrant springtime delicacy or a comforting breakfast indulgence.

Why You’ll Fall in Love with This Lemon Streusel Cake

For those who crave an authentic, vibrant lemon taste, this Lemon Streusel Cake recipe is a dream come true. We believe in harnessing the natural power of fresh lemons, which is why this recipe achieves its profound citrus notes without the need for artificial lemon extract. Our secret lies in rubbing granulated sugar directly with lemon zest, a simple yet effective technique that coaxes out the essential oils from the zest, infusing the sugar with an intensely bright and aromatic lemon flavor that permeates every bite of the cake.

• A Versatile Sweet and Tangy Delight: This lemon crumb cake transcends traditional categories. It’s rich enough to be a sophisticated dessert, yet light enough to kickstart your morning as an elegant breakfast. It also makes for an ideal accompaniment to your afternoon tea or coffee, offering a refreshing citrus zing that satisfies any craving.
• Irresistible Texture Contrast: The star of this cake, besides its bright flavor, is the spectacular crumb topping. Crafted with a perfect balance of butter, flour, and sugars, this streusel bakes into a delightfully crunchy layer that contrasts beautifully with the soft, tender, and moist lemon cake beneath. Every spoonful promises a gratifying textural experience.
• Big, Authentic Lemon Flavor: Both the cake batter and the streusel topping are generously infused with fresh lemon zest. This dual approach ensures that the “big lemon flavor” isn’t just a promise but a guarantee. The natural oils from the zest provide a fragrant, tangy, and truly authentic lemon essence that store-bought extracts simply cannot replicate.
• Effortless Preparation: Despite its impressive appearance and gourmet taste, this lemon coffee cake with streusel topping is surprisingly easy to prepare. With clear, straightforward steps, even novice bakers can achieve stunning results, making it a perfect recipe for weekend baking or impromptu gatherings.
• The Scent of Spring: Beyond taste, the aroma of baking this lemon crumb cake will fill your home with a fresh, uplifting fragrance that embodies the essence of spring. It’s an experience for all senses, promising warmth and cheer.

Looking for more delicious ways to start your day or enjoy a sweet treat? Some of our other favorite breakfast treat recipes include Lemon Poppy Seed Muffins, Puff Pastry Morning Buns, Double Chocolate Muffins, Blueberry Scones, and Best Ever Banana Muffins.

Please refer to the detailed recipe card below for a comprehensive list of ingredients, precise measurements, and step-by-step instructions to create this delightful Lemon Crumb Cake.

Baking Your Lemon Crumb Coffee Cake: A Step-by-Step Guide

Creating this magnificent lemon coffee cake is a straightforward process, broken down into easy-to-follow steps. Pay close attention to the details to ensure a perfect bake every time, especially when preparing the crumb topping and integrating the wet and dry ingredients for the cake batter.

1. Prepare Your Baking Pan: First, preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later. Then, lightly spray the parchment paper and exposed sides of the pan with a nonstick baking spray that contains flour. This double layer of protection guarantees your cake won’t stick.
2. Craft the Crunchy Crumb Topping: In a small mixing bowl, combine the melted unsalted butter, 3/4 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 tablespoons of dark brown sugar (for depth of flavor and moisture), and 1 tablespoon of fresh lemon zest. Mix these ingredients with a fork until large, irregular crumbs form. It’s important not to overmix; you want distinct crumbs. Once mixed, place the bowl in the freezer immediately. This crucial step helps the crumbs maintain their shape and delightful crunch during baking, preventing them from melting into the cake batter.

3. Whisk Dry Ingredients: In a separate medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour, which is key for a consistent rise and flavor in your cake.
4. Cream Wet Ingredients for Cake Batter: In a large mixing bowl, combine 1 cup of granulated sugar and 3 tablespoons of fresh lemon zest. Using your fingertips, vigorously rub the lemon zest into the sugar for about 1-2 minutes. This crucial step releases the aromatic oils from the lemon zest, infusing the sugar with intense lemon flavor, a technique known as “sugar maceration” for zest. Then, add the 1/2 cup of softened unsalted butter to the lemon-infused sugar. Using an electric mixer or stand mixer, cream the mixture together on medium-high speed for 3-4 minutes, until it becomes visibly light, fluffy, and pale yellow. This aeration creates pockets of air, contributing to the cake’s tender texture.

5. Incorporate Eggs and Lemon Juice: To the creamed butter and sugar mixture, add the 3 large room-temperature eggs, one at a time, beating well after each addition until fully combined. Then, pour in the 2 tablespoons of fresh lemon juice and continue to beat until everything is thoroughly incorporated. At this stage, the mixture might look slightly curdled due to the lemon juice reacting with the eggs, but don’t worry; this is completely normal and will not affect the final texture or taste of your cake.
6. Fold in Sour Cream and Dry Ingredients: Gently hand stir in the 1/3 cup of room-temperature sour cream until it’s just incorporated. Next, gradually add the whisked dry ingredients to the wet mixture, adding about half at a time. Mix by hand using a spatula or wooden spoon until the dry ingredients are *just* incorporated and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tough, dense cake.

7. Assemble and Top: Pour the prepared cake batter into your lined 8×8 inch baking pan and use a spatula to spread it out evenly to the edges. Retrieve the crumb topping from the freezer. Using a fork or your fingers, break up the chilled crumb topping into small clusters, and sprinkle them generously and evenly over the top of the cake batter. This creates a beautiful, textured surface that will bake into a golden, crunchy streusel.

8. Bake to Golden Perfection: Place the baking pan in the preheated oven and bake for 40-45 minutes. The cake is ready when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached, indicating it’s cooked through without being dry. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling completely is important for the cake to set properly and for the flavors to meld. For an extra touch of elegance and a more appealing presentation, you can lightly dust the cooled cake with powdered sugar just before serving.

Expert Tips for the Best Lemon Crumb Cake

• Choose Organic Lemons for Zesting: Whenever possible, opt for organic lemons, especially since you’ll be using the zest. This minimizes exposure to pesticides and waxes, ensuring a cleaner, purer lemon flavor. If organic lemons are unavailable, be sure to wash and dry your lemons thoroughly with a scrub brush before zesting to remove any residues.
• Measure Flour Accurately: Proper flour measurement is crucial for the cake’s texture. Always aerate your flour first by fluffing it with a fork or spoon. Then, spoon the flour into your measuring cup until it overflows, and level it off with a straight edge (like the back of a knife). Do not scoop the flour directly from the bag, as this compacts it and can lead to using too much flour, resulting in a dry, dense cake.
• Room Temperature Ingredients are Key: For a smooth, emulsified batter and an airy, tender crumb, ensure your eggs, butter, and sour cream are at room temperature. Room temperature ingredients blend more easily and create a homogenous mixture that traps air effectively, leading to a lighter and fluffier cake.
• Generous Lemon Zest is Essential: This recipe calls for a total of 4 tablespoons of lemon zest to achieve that bold, fresh lemon flavor. Typically, this requires about 6-7 average-sized lemons. However, if you find larger, juicier lemons, you might get more zest from fewer fruits. Always err on the side of more zest for maximum citrus impact!
• Don’t Be Alarmed by Curdled Batter: After adding the eggs and lemon juice, the cake batter might appear slightly curdled. This is a normal chemical reaction between the acidity of the lemon juice and the fats in the eggs and butter. Rest assured, it will not negatively impact the final bake; your cake will still turn out perfectly tender and delicious.
• Pan Size Flexibility: While an 8-inch square baking pan is recommended for this recipe, you can also successfully bake this cake in an 8-inch round cake pan. Adjust baking time slightly if necessary, as round pans can sometimes bake a little differently. Always use the toothpick test for doneness.
• Avoid Overmixing at All Costs: This is perhaps the most important tip for a tender cake. Once you add the dry ingredients, mix only until they are just combined and no streaks of flour are visible. Overmixing develops the gluten in the flour, leading to a tough, rubbery cake. Hand mixing the sour cream and dry ingredients helps prevent this.

Creative Variations for Your Lemon Crumb Cake

While this lemon crumb cake is perfect as is, it’s also wonderfully adaptable! Feel free to get creative with these delicious variations:

• Substitute with Greek Yogurt: For a slightly tangier flavor and a boost of protein, you can easily substitute plain, full-fat Greek yogurt for the sour cream. It will yield a cake that is equally moist and tender, with a subtle difference in tartness.
• Add a Zesty Lemon Glaze: Elevate your crumb cake with an extra layer of lemon flavor by drizzling a simple lemon glaze over the cooled cake. To make it, whisk together 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest until smooth. Adjust consistency with more lemon juice or powdered sugar as needed.
• Introduce a Layer of Lemon Curd: For an intensely lemony experience, consider adding a layer of store-bought or homemade lemon curd. After pouring the cake batter into the pan, dollop spoonfuls of lemon curd over the batter and gently swirl it in with a knife before sprinkling the crumble topping. This creates beautiful pockets of bright, tangy lemon within the cake.
• Berry Infusion: Add a handful of fresh blueberries or raspberries to the cake batter for a delightful fruity twist. The berries pair beautifully with the lemon, adding another layer of flavor and texture. Gently fold them into the batter just before pouring it into the pan.
• Almond Extract Boost: For a different aromatic profile, a mere half teaspoon of almond extract can be added to the wet ingredients. Almond and lemon flavors complement each other beautifully, offering a sophisticated depth.

Frequently Asked Questions About Lemon Crumb Cake

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Lemon Crumb Cake Recipe

This Lemon Crumb Cake has a soft, tender coffee cake filled with fresh lemon flavor and topped with a spectacular crunchy lemon streusel! The perfect springtime treat.

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 9

Calories: 398 kcal

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Ingredients

Crumb Topping

• 3/4 cup All-purpose flour
• 1/4 cup Unsalted butter, melted
• 2 tbsp Granulated sugar
• 2 tbsp Dark brown sugar
• 1 tbsp Lemon zest

Lemon Crumb Cake

• 1 1/2 cups All-purpose flour
• 1/4 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 tsp Kosher salt
• 1 cup Granulated sugar
• 3 tbsp Lemon zest
• 1/2 cup Unsalted butter, softened
• 3 large Eggs, room temperature
• 2 tbsp Fresh lemon juice
• 1/3 cup Sour cream, room temperature

Instructions

Crumb Topping

1. In a small bowl combine the melted butter, all-purpose flour, granulated sugar, dark brown sugar, and lemon zest. Mix until crumbs form. Place the bowl in the freezer while you prepare the cake batter.

Cake

2. Preheat oven to 350 degrees F (175 C). Line an 8×8 baking pan with parchment paper and spray with nonstick baking spray that contains flour.
3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
4. In a large bowl, combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until combined and fragrant. Add the softened butter and cream together for 3-4 minutes using an electric mixer until it is light and fluffy.
5. Add the eggs, one at a time, beating well after each, then add the lemon juice and beat until well combined. Add the sour cream and hand stir until just incorporated.
6. Add the dry ingredients to the wet mixture, half at a time, and stir by hand until just incorporated. Pour the batter into the prepared pan and spread out evenly. Remove the crumb topping from the freezer, break it up with a fork or spoon, and sprinkle it evenly over the top of the cake batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before lifting it out. Dust it with powdered sugar for a prettier appearance if desired before serving.

Notes

Organic lemons are preferred when adding the zest. Be sure to wash and dry the lemons well before zesting to remove any waxes or residues.

This cake requires a total of 4 tablespoons of lemon zest. For most normal-sized lemons, this will take about 6-7 fruits. You may get more zest if your lemons are particularly large.

Nutrition

Calories: 398kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 190mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 618IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg