Lemon Crumb Cake
Brighten your day with this zesty and tender Lemon Crumb Cake, a dessert that perfectly balances tangy citrus flavors with buttery, crumbly goodness. This delightful treat features an irresistibly moist lemon-infused cake, topped with a golden crumb layer that adds just the right amount of texture. A drizzle of sweet and tangy lemon glaze ties it all together, making it the ultimate indulgence for lemon lovers. With simple ingredients like fresh lemon juice, lemon zest, and pantry staples, this easy-to-follow recipe is ready in just an hour. Serve it as a show-stopping dessert, brunch centerpiece, or afternoon snack, and pair it with your favorite cup of tea or coffee. Perfect for gatherings or casual enjoyment, this Lemon Crumb Cake is a celebration of citrus perfection that’s impossible to resist!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons kosher salt
- 12 tablespoons unsalted butter, melted
- 2 units large eggs
- 0.75 cup whole milk
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 0.75 cup powdered sugar
- 1 tablespoon water
- 0.5 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and line with parchment paper for easy removal.
In a large bowl, whisk together 2 cups of the all-purpose flour, granulated sugar, baking powder, and kosher salt.
Pour 8 tablespoons of melted butter (reserve the remaining 4 tablespoons for the crumb topping) into the flour mixture. Mix with a fork until the mixture is crumbly and resembles coarse sand.
In a separate bowl, whisk together the eggs, whole milk, fresh lemon juice, and lemon zest until well combined.
Gradually pour the wet ingredients into the dry ingredients and stir until the batter is smooth and lump-free.
Pour the batter into the prepared baking dish and spread it evenly.
To make the crumb topping, combine the remaining 4 tablespoons of melted butter with the remaining 0.5 cup of flour. Mix until the mixture forms pea-sized crumbs.
Evenly sprinkle the crumb topping over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of water, vanilla extract, and an optional squeeze of lemon juice for extra tanginess.
Remove the cake from the oven and allow it to cool completely in the pan. Once cool, drizzle the glaze over the top.
Slice the cake into squares and serve. Enjoy your Lemon Crumb Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
3899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 588.3 g | 214% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 349.1 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 373 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
