Lemon Crumble Cake
A moist and tangy lemon cake topped with a buttery crumble that’s perfect for any time of day.
Ingredients
For the Cake
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp 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 tsp salt
- ¼ cup unsalted butter, melted
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the crumble topping:In a medium bowl, mix the flour, granulated sugar, brown sugar, and cinnamon.Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Mix the dry ingredients:In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar:In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the wet ingredients:Beat in the eggs, one at a time, then mix in the lemon juice and zest.
- Combine the batter:Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Assemble the cake:Pour the batter into the prepared cake pan and smooth the top. Sprinkle the crumble topping evenly over the batter.
- Bake:Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve:Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For an extra lemony kick, drizzle a simple lemon glaze over the cooled cake.
- To make the crumble extra crispy, you can broil the cake for 1-2 minutes after baking—watch it closely!