Lemon Coffee Cake Crumble (Printable Version)
Tender lemon-flavored coffee cake topped with a buttery crumble, ideal for breakfast or brunch gatherings.
# What You 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 tbsp lemon zest
08 - 1/4 cup fresh lemon juice
09 - 2 tsp baking powder
10 - 1/2 tsp baking soda
11 - 1/4 tsp salt
12 - 1 tsp 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 tsp ground cinnamon (optional)
17 - Pinch of salt
→ Lemon Glaze (optional)
18 - 1/2 cup powdered sugar
19 - 1–2 tbsp fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F and grease and flour a 9-inch round or square cake pan.
02 - Combine flour, sugar, cinnamon (if using), and salt in a small bowl. Cut in cold butter using a fork or fingers until coarse crumbs form. Refrigerate.
03 - Beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, sour cream, milk, and vanilla extract.
04 - Whisk flour, baking powder, baking soda, and salt separately. Gradually add to wet mixture, mixing until just combined.
05 - Pour batter into prepared pan and spread evenly. Evenly sprinkle crumble topping over the surface.
06 - Bake 38 to 42 minutes until a toothpick inserted at the center comes out clean.
07 - Cool cake 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 crumble is perfectly buttery without ever feeling heavy or overdone.
- Fresh lemon zest and juice make every bite feel like sunshine, no artificial flavor lingering behind.
- It comes together in about an hour, so you can serve it warm to people who matter.
02 -
- Don't overmix the batter once you add the dry ingredients—it's the one way to accidentally make this cake tough instead of tender.
- Cold butter for the crumble and softened butter for the batter are not interchangeable; they do different things and both matter.
- Fresh lemon juice and zest taste completely different from bottled; this recipe depends on the real thing to work.
03 -
- Bring all ingredients to room temperature before starting—cold ingredients don't combine smoothly and can result in a dense crumb.
- The crumble topping is actually delicious on its own as a snack straight from the fridge, so don't be surprised when some mysteriously disappears before the cake is even baked.