Lemon Crumble Cake. Tender, moist, lemony brunch cake features heavy cream, vanilla bean paste, and fresh lemon zest. Cake topped with fresh lemon crumble and baked until golden. Perfect for brunch or dessert.
Crumb cakes are similar to coffee cakes in their makeup. They have a crumb topping that adds great flavor and texture to the cake. The cake may be sweet or only slightly so. The topping may be crunchy or soft. These are delicious cakes that are perfect for enjoying at breakfast or brunch, for snacking, or dessert.
I make a variety of these cakes including an old-fashioned crumb cake, a sour cream coffee cake, a cinnamon crumb cake, and a blueberry crumble cake. They share similarities in their makeups, with slightly different ingredient lineups.
Why You Should Make This Lemon Cake
- visually delicious.
- wonderfully moist and tender.
- lemon cake. lemon crumble. lemon heaven.
- in the oven in minutes.
- lemon cake stores well in or out of the refrigerator.
How To Make This Lemon Crumble Cake
I make the fresh lemon crumble first, so it’s ready to go when the cake batter is poured into the cake pan. All-purpose flour, granulated sugar, unsalted butter, fresh lemon juice, and fresh lemon zest are added to a small bowl, stirred to combine, and set aside.
The oven is preheated to 350 degrees F. A 9-inch round cake pan is buttered on the inside bottom and sides. A parchment circle is placed inside the bottom of the prepared pan.
Powdered sugar and egg are added to a stand mixer bowl. The sugar and eggs are beaten on medium speed until light and fluffy. Vanilla bean paste and fresh lemon zest are added to the sugar mixture and beaten on low speed until incorporated, about 30 seconds. The bowl is removed from the mixer and set aside.
All-purpose flour, baking powder, and fine sea salt are added to a small bowl, whisked to combine and set aside.
Half the flour mixture is gently folded into the sugar mixture with a large spatula. Half the heavy cream is folded into the cake batter using a large spatula. The remaining flour and heavy cream are folded in. Melted butter is folded in until fully incorporated. Avoid over mixing.
The cake batter is transferred into the prepared cake pan and leveled with a small offset spatula. The reserved crumb topping is sprinkled evenly over the surface of the cake batter.
The cake is baked in preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. The crumb topping will be lightly golden in spots.
The cake pan is placed on a wire rack to cool. A paring knife is run around the edges of the cake to loosen. The cake pan is inverted and the cake gently removed.
Dusted with powdered sugar before serving.
Other Cake Recipes You Might Enjoy
Some of our most popular cake recipes include orange ricotta pound cake, blueberry coffee cake, lemon blueberry layer cake, banana pecan snack cake, and carrot cake.
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Lemon Crumble Cake
Ingredients
Lemon Crumble Topping:
- 95 grams all-purpose flour (3/4 cup)
- 70 grams granulated sugar (1/3 cup)
- 56 grams unsalted butter (4 tablespoons), melted
- 15 grams fresh lemon juice (1 tablespoon)
- 3 grams fresh lemon zest (1 tablespoon)
Lemon Cream Cake:
- 220 grams powdered sugar (1-3/4 cups)
- 200 grams egg (4 large), room temperature
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 3 grams fresh lemon zest (1 tablespoon)
- 260 grams all-purpose flour (2 cups)
- 10 grams baking powder (2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 150 grams heavy cream or whipping cream (2/3 cup)
- 100 grams unsalted butter (7 tablespoons), melted
Instructions
Lemon Crumble Topping:
- Add all-purpose flour, granulated sugar, unsalted butter, fresh lemon juice, and fresh lemon zest to a small bowl. Stir with a fork to combine. Set aside.
Lemon Cream Cake:
- Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom of the pan with parchment paper.
- Add powdered sugar and eggs to stand mixer bowl. Beat on medium speed with the paddle attachment until light and fluffy.
- Add vanilla bean paste and fresh lemon zest to sugar mixture. Beat on low speed until fully incorporated, about 30 seconds. Remove the bowl from the stand mixer. Set aside.
- Add all-purpose flour, baking powder, and fine sea salt to small bowl. Whisk to combine.
- Add half the flour mixture to the sugar mixture. Fold in with a large spatula. Add half the heavy cream to the cake batter. Fold in using a large spatula. Repeat the process with remaining flour and heavy cream.
- Fold in the melted butter until the batter is smooth.
- Transfer the cake batter to the prepared baking pan. Sprinkle reserved crumb topping over cake batter.
- Bake in preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and cool on wire rack. Run a paring knife around the edges of the cake and carefully invert to remove.
- Dust with powdered sugar before serving.
