Lemon Coffee Cake Crumble (Printable Version)
Tender cake with zesty lemon flavor and buttery crumble topping, ideal for breakfast or a midday treat.
# 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 tablespoons lemon zest (about 2 lemons)
08 - 1/4 cup fresh lemon juice
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1 teaspoon 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 teaspoon ground cinnamon (optional)
17 - Pinch of salt
→ Lemon Glaze (optional)
18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - Combine flour, sugar, cinnamon, and salt in a small bowl. Cut in cold butter using a fork or fingers until mixture forms coarse crumbs. Refrigerate.
03 - Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly. Stir in lemon zest, lemon juice, sour cream, milk, and vanilla extract until combined.
04 - Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet mixture, stirring just until blended.
05 - Pour batter into prepared pan and spread evenly. Sprinkle crumble topping uniformly over batter surface.
06 - Bake 38 to 42 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving, if desired.
# Expert Tips:
01 -
- The lemon is bold but balanced, hitting you first with brightness and then settling into a warm, comforting sweetness.
- That buttery crumble topping gives you little pockets of texture that somehow get better as the cake sits, almost like it's improving itself overnight.
02 -
- Don't skip weighing your ingredients if you can—flour especially tends to settle differently depending on how you scoop, and weight gives you consistency every time.
- The crumble topping will only stay crispy if the butter stays cold, so refrigerate it while you're making the cake batter and don't skip that step.
03 -
- Bring your eggs and sour cream to room temperature before starting—cold dairy can separate your batter or create lumps that never fully incorporate.
- If your toothpick test comes out with a few moist crumbs, that's actually perfect and means the cake will stay tender as it cools rather than drying out.