There’s something so comforting about a freshly baked cake that fills your kitchen with warmth and sweet scents. I remember the first time I made this Lemon Crumb Cake; the smell of lemon wafting through the air brought back memories of summer picnics and family gatherings. This recipe is not only easy and quick to whip up, but it also makes for a perfect treat to share with friends and family. Trust me, once you try it, you will want to make it again and again!
Why You’ll Love Lemon Crumb Cake
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Let’s gather everything you need to make this scrumptious cake:
- 1 ½ cups all-purpose flour – The base for our cake; it gives it structure.
- 1 cup granulated sugar – Sweetness is key in any dessert!
- ½ cup unsalted butter, softened – This adds richness and moisture.
- 3 large eggs – Eggs help bind everything together.
- 1/3 cup fresh lemon juice – Adds that zesty flavor we love!
- Zest of 1 lemon – For an extra punch of lemony goodness.
- 1 teaspoon baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Works with the acid in the lemon juice for a fluffy texture.
- ½ teaspoon salt – Enhances all the flavors.
- 1 teaspoon vanilla extract – A touch of sweetness.
- ½ cup buttermilk – Keeps the cake moist and tender.
For the crumb topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon – Adds a lovely warmth.
- ¼ cup unsalted butter, melted – Binds the crumbs together.
And for the lemon glaze:
- 1 cup powdered sugar – For that sweet finish.
- 2 tablespoons fresh lemon juice
- Zest of ½ lemon
How to Make Lemon Crumb Cake
Ready to get started? Let’s dive into the steps!
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Prepare the Crumb Topping: In a medium bowl, combine the flour, sugar, and cinnamon. Pour in the melted butter and mix until crumbly.
- Assemble the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping evenly over the batter.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Cool and Glaze: Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Drizzle the lemon glaze over the warm cake before serving.
- Serve: Cut into squares and enjoy your delicious lemon crumb cake!
Substitutions & Additions
Feel free to get creative with this recipe! Here are some ideas:
- Swap out the lemon for orange or lime for a different citrus flavor.
- Add poppy seeds to the batter for a delightful crunch.
- Mix in some blueberries or raspberries for a fruity twist.
Tips for Success
Here are a few tips to make your lemon crumb cake turn out perfectly:
- Be sure to cream the butter and sugar well; this helps create a light and fluffy texture.
- Don’t overmix the batter once you add the dry ingredients; mix until just combined for the best results.
- If you want to make this ahead of time, you can prepare the batter and crumb topping separately and store them in the fridge until you are ready to bake.
How to Store Lemon Crumb Cake
To keep your lemon crumb cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, feel free to freeze it for up to 3 months. Just make sure to wrap it tightly!
FAQs
- Can I use lemon extract instead of fresh lemon juice? Yes, you can use lemon extract, but fresh juice gives a much brighter flavor.
- What if I don’t have buttermilk? You can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
And there you have it! This Lemon Crumb Cake is sure to become a favorite in your household. For more delicious recipes, check out the Cozy Creamy Tortellini Soup or the Best Crack Cake Recipe for treats you will love!
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Lemon Crumb Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Step 4: In a medium bowl, combine the flour, sugar, and cinnamon for the crumb topping. Pour in the melted butter and mix until crumbly.
- Step 5: Pour the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping evenly over the batter.
- Step 6: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze until smooth.
- Step 8: Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Drizzle the lemon glaze over the warm cake before serving.
- Step 9: Cut into squares and enjoy your delicious lemon crumb cake!
