Lemon Coffee Cake Crumble (Printable)
A tender, zesty lemon coffee cake topped with a buttery crumble for a delightful morning or afternoon treat.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup sour cream
06 - 1/4 cup whole milk
07 - 2 tablespoons lemon zest
08 - 1/4 cup fresh lemon juice
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1 teaspoon vanilla extract
→ Crumble Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - 1/2 teaspoon ground cinnamon (optional)
17 - Pinch of salt
→ Lemon Glaze (optional)
18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - Combine flour, sugar, cinnamon, and salt in a small bowl. Cut in cold butter with a fork until coarse crumbs form. Refrigerate until needed.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in lemon zest, lemon juice, sour cream, milk, and vanilla extract until smooth.
04 - Whisk flour, baking powder, baking soda, and salt together separately. Gradually fold into wet mixture, mixing until just combined.
05 - Pour batter into prepared pan and smooth surface. Evenly sprinkle crumble topping over batter.
06 - Bake for 38 to 42 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake before serving.
# Expert Advice:
01 -
- The cake is tender and moist without being heavy, and the lemon flavor is bold but never harsh.
- You can have fresh, homemade cake on the table in just over an hour, which feels like magic on a weekday.
- The crumble topping adds this perfect textural contrast that keeps you reaching for another slice.
02 -
- Cold butter for the crumble is essential—if it's too soft, you'll end up with a cake topping instead of a proper crumble.
- Don't skip the 10-minute cool in the pan; it helps the cake set so it won't break apart when you turn it out.
- Fresh lemon juice makes a real difference here; bottled just doesn't have the same brightness.
03 -
- Room temperature eggs and softened butter make a real difference in how evenly the batter mixes and how tender the final cake becomes.
- If your crumble topping ever spreads or sinks during baking, you can brush it off after cooling and replace it with fresh crumble for a showstopper presentation.