Lemon Crumble Cake Recipe

Have you ever bitten into a dessert so perfectly balanced between sweet and tangy that it feels like a little slice of sunshine? That’s exactly what Lemon Crumble Cake Recipe offers. This dessert, with its buttery crumble topping and bright, zesty lemon filling, is a showstopper for any occasion. Whether served as a mid-morning treat or a delightful end to dinner, this cake is a crowd-pleaser that’s as comforting as it is elegant.

Originating as a twist on classic crumble recipes, Lemon Crumble Cake combines the best of two worlds: the soft, moist texture of a cake and the irresistible crunch of a crumble. Ready to bake your new favorite dessert? Let’s dive in.

Why You’ll Love This Recipe

1. Perfect Balance: The tangy lemon flavor is perfectly complemented by the buttery, sweet crumble topping.
2. Easy to Make: No need for fancy equipment or techniques; this recipe is straightforward and foolproof.
3. Versatile: Ideal for breakfast, brunch, or dessert, Lemon Crumble Cake fits any occasion.
4. Crowd-Pleaser: Whether you’re hosting a gathering or enjoying a quiet moment, this cake always gets rave reviews.
5. Make-Ahead Friendly: Stays fresh for days and tastes even better as the flavors meld.

Nutrition Information (Per Serving):

• Serving Size: 1 slice (1/10 of the cake)
• Calories: 310
• Sugar: 26g
• Sodium: 160mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Ingredients:

For the Cake:

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• ¾ cup sour cream

For the Crumble Topping:

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon salt
• ¼ cup unsalted butter, melted

Ingredients and Substitutions

• Lemons: Fresh lemons are essential for the best flavor. Bottled lemon juice can work in a pinch, but fresh zest is irreplaceable.
• Sour Cream: Adds moisture and a slight tang. Greek yogurt is an excellent substitute.
• Butter: Unsalted butter lets you control the salt content. Salted butter can be used; just reduce the added salt in the recipe.
• Brown Sugar: Enhances the crumble’s flavor with a hint of caramel. White sugar can be substituted, but the depth of flavor will differ.

How to Make Lemon Crumble Cake (Step-by-Step)

1. Prepare Ingredients: Start by zesting and juicing your lemons. Measure all ingredients before beginning for a smooth baking process.
2. Combine the Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl This guarantees the leavening agents are evenly distributed.
3. Cream Butter and Sugar: Beat butter and sugar until pale and fluffy. This step is essential for achieving a light and airy cake texture.
4. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with sour cream. Mix gently to avoid overworking the batter.
5. Prepare the Crumble: Mix crumble topping ingredients with a fork until crumbly. Don’t overmix; you want chunks for texture.
6. Bake and Cool: Pour batter into the pan, top with crumble, and bake. Cool before serving to let flavors develop.

Expert Tips for Success

• Don’t Skip the Zest: The lemon zest carries the most intense citrus flavor.
• Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smooth blending.
• Test for Doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
• Even Crumble: Spread the crumble topping evenly for consistent texture in every bite.

Variations and Customizations

• Add Berries: Fold in fresh blueberries or raspberries for a fruity twist.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Extra Crumble: Double the crumble topping for more crunch.
• Nutty Flavor: Add chopped almonds or pecans to the crumble mixture.

Storage and Reheating Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well in the fridge for up to a week. Bring to room temperature before serving.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm slices in the microwave for 10-15 seconds for a freshly baked feel.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream..
• Serve with hot tea or coffee for a cozy afternoon treat.
• Garnish with fresh berries and a dusting of powdered sugar for a stunning presentation.

Frequently Asked Questions (FAQs)

Q: Can I use bottled lemon juice instead of fresh?
A: Freshly squeezed lemon juice is ideal for the best flavor, but bottled juice works as a convenient alternative sure to add fresh zest for maximum citrus impact.

Q: How do I prevent the crumble topping from sinking?
A: Ensure the batter is thick enough to support the topping and distribute it evenly.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake tastes even better the next day as the flavors meld.

Q: What’s the best way to zest a lemon?
A: Use a microplane or fine grater to zest only the yellow outer layer, avoiding the bitter white pith.

Related Recipes

• Classic Lemon Bars: For another tangy dessert, try these buttery, zesty bars.
• Blueberry Lemon Muffins: A perfect grab-and-go breakfast option.
• Vanilla Crumble Coffee Cake: Similar in texture but with a warm vanilla flavor.

Conclusion

Lemon Crumble Cake is more than just a dessert—it’s a celebration of flavors and textures. The tangy lemon filling, moist cake, and crunchy topping create a harmony that’s impossible to resist. Whether you’re baking for a special occasion or simply to brighten your day, this recipe is a winner. So grab your apron, preheat the oven, and let’s make magic happen! Don’t forget to share your creations and spread the lemon love.

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