A Bright, Buttery Cake Worth Baking Again and Again
There’s something about the combination of tangy lemon and a rich, buttery crumb topping that makes this cake impossible to resist. This Lemon Crumb Cake recipe is soft, moist, and bursting with citrus flavor, finished with a golden streusel that adds the perfect amount of crunch. Whether you’re an experienced baker or just getting started, this recipe is straightforward, forgiving, and endlessly satisfying. It’s the kind of cake that disappears fast at brunches, potlucks, and weekday coffee breaks alike.
For best results, we recommend baking this cake in a sturdy, even-heating pan like Fat Daddio’s anodized aluminum square or round cake pan. Anodized aluminum promotes consistent heat distribution, which helps the crumb topping bake evenly without scorching, while the cake itself rises tall and bakes through with a tender crumb.
Ingredients
For the Cake
– 2 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 3 large eggs
– 1 tablespoon lemon zest (about 2 lemons)
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 3/4 cup whole milk
For the Crumb Topping
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– Pinch of salt
– 1/2 cup unsalted butter, melted
For the Lemon Glaze
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon lemon zest, optional for garnish
Instructions
- Preheat your oven to 350° F (177° C). Grease and lightly flour a 9-inch square or round Fat Daddio’s anodized cake pan, or line it with parchment paper for easy removal.
- Make the crumb topping first. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms coarse, even crumbs. Set aside.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the crumb tender.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Sprinkle the crumb topping generously and evenly over the batter, pressing lightly so it adheres.
- Bake at 350° F (177° C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake and garnish with additional lemon zest if desired.
- Slice, serve, and enjoy the bright citrus flavor with every bite.
Tips for the Perfect Lemon Crumb Cake
Use Fresh Lemons
Bottled lemon juice works in a pinch, but fresh lemon zest and juice give this cake its signature brightness and aroma. Zest your lemons before juicing for the best results.
Choose the Right Pan
An anodized aluminum pan, like those from Fat Daddio’s, helps prevent hot spots that can cause uneven baking or burnt edges on the crumb topping. The non-reactive surface also makes cleanup simple and helps the cake release cleanly every time.
Don’t Skip the Cooling Time
Allowing the cake to cool before glazing prevents the glaze from melting into the crumb topping, keeping that beautiful contrast between the moist cake and crunchy streusel.
Storage
Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes well for up to 2 months when wrapped tightly.
Simple Satisfaction
This Lemon Crumb Cake recipe balances a moist, tender crumb with a crunchy, buttery topping and a tangy glaze that ties everything together. It’s an approachable bake for beginners while still delivering bakery-quality results that experienced bakers will appreciate. This recipe is a reliable go-to for spring gatherings, holiday brunches, or a simple weekend treat.
