The Ultimate Zesty Lemon Crumb Cake: Your Go-To Lemon Coffee Cake with Streusel Topping
Prepare to be enchanted by this absolutely irresistible Lemon Crumb Cake! It’s a remarkably soft and tender coffee cake, bursting with bright, fresh lemon flavor, and generously crowned with a spectacular crunchy lemon streusel crumb. This delightful creation is not just a dessert; it’s a perfect springtime treat, a cheerful breakfast pastry, or a wonderful companion to your afternoon coffee. Every bite offers a harmonious blend of zesty lemon, comforting sweetness, and satisfying texture, making it an instant favorite for any occasion.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
Why You’ll Adore This Lemon Crumb Cake
If you’re anything like me, you crave a truly intense lemon flavor in your baked goods, and this lemon streusel cake recipe delivers precisely that, without relying on artificial lemon extract! Our secret for achieving such a vibrant citrus burst lies in a simple yet effective technique: we rub granulated sugar and fresh lemon zest together with our fingers. This action gently releases the fragrant oils from the zest, infusing the sugar—and subsequently, the entire cake—with an authentic, bright, and invigorating lemon essence. It’s a method that promises a consistently delightful taste in every single slice of this homemade lemon coffee cake.
- A Perfect Balance of Sweet and Tangy: This lemon crumb cake strikes an exquisite balance between comforting sweetness and a refreshing tang. It’s versatile enough to be enjoyed as a delightful dessert after dinner, a bright and uplifting breakfast to start your day, or a satisfying and zesty afternoon snack that truly hits the spot. Its complex flavor profile ensures it never feels too heavy or too sweet.
- The Ultimate Texture Contrast with Crumb Topping: One of the highlights of this lemon streusel cake is its incredible crumb topping. It provides a satisfying crunch that beautifully contrasts with the soft, moist, and tender texture of the lemon cake underneath. This textural interplay elevates the eating experience, making each bite interesting and enjoyable, preventing any monotony often found in single-textured cakes.
- Double the Lemon Zest for Max Flavor: We don’t just stop at infusing the cake; both the cake batter and the crunchy topping are generously laced with fresh lemon zest. This dual application ensures that the bright, aromatic lemon flavor permeates every component of the cake, offering a consistent and powerful citrus punch that makes this recipe truly stand out as a lemon lover’s dream.
- Effortlessly Delicious – Super Easy to Prepare: Despite its gourmet taste and impressive appearance, this lemon coffee cake with streusel topping is surprisingly easy to prepare. The instructions are straightforward, making it an accessible recipe for bakers of all skill levels. You don’t need specialized equipment or advanced techniques to achieve bakery-quality results right in your own kitchen.
- Brightens Any Occasion: The cheerful, sunny flavor of lemon makes this cake a fantastic choice for celebrations, potlucks, or simply to bring a little sunshine into your everyday. It’s especially wonderful during spring and summer months, but its comforting notes make it welcome any time of year.
- Homemade Goodness: There’s nothing quite like the taste of a homemade cake, and this recipe delivers on that promise. The fresh ingredients and simple steps result in a cake that tastes genuinely artisanal and full of love.
Beyond this zesty masterpiece, some of our other favorite breakfast treat recipes that bring joy to the morning table include our light and fluffy Lemon Poppy Seed Muffins, the indulgent Puff Pastry Morning Buns, decadent Double Chocolate Muffins, rustic Blueberry Scones, and the ever-popular Best Ever Banana Muffins. Each offers a unique way to brighten your breakfast spread!
For a detailed breakdown of ingredients, precise measurements, and step-by-step instructions, please refer to the comprehensive recipe card located further down below.
How to Make Lemon Crumb Cake (A Zesty Lemon Coffee Cake)
- Prepare Your Baking Pan and Preheat the Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking. Next, take an 8×8 inch baking pan. Line it completely with parchment paper, leaving an overhang on two sides to create “slings” for easy removal of the cake later. Then, generously spray the parchment paper and any exposed pan sides with a nonstick baking spray that contains flour. This step is crucial for preventing sticking and achieving a clean release.
- Prepare the Crumb Topping: In a small bowl, combine the melted butter, 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons dark brown sugar, and 1 tablespoon of fresh lemon zest. Use your fingers or a fork to mix these ingredients until a coarse, crumbly mixture forms. The dark brown sugar adds a lovely depth of flavor and slight chewiness, while the lemon zest ensures a bright citrus note in the topping itself. Once combined, place this bowl in the freezer while you prepare the cake batter. This critical step helps the streusel maintain its distinct crumbly texture during baking, preventing it from melting into the cake batter.
note
Freezing the crumble topping is a clever trick that helps it retain its beautiful, distinct crumbly texture throughout the baking process. This prevents the streusel from melting and disappearing into the cake batter, ensuring you get that satisfying crunch in every slice. After freezing, make sure to break it up into small, yet not overly tiny, pieces so it sprinkles evenly and bakes perfectly.
- Whisk Together Dry Ingredients: In a separate medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Use a whisk to thoroughly blend these ingredients. This ensures that the leavening agents and salt are evenly distributed throughout the dry mixture, which is essential for the cake to rise properly and have a consistent flavor. Set this bowl aside for later.
- Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, combine the granulated sugar and the remaining 3 tablespoons of lemon zest. This is where the magic happens for intense lemon flavor! Using your fingers, rub the zest into the sugar for a minute or two until the sugar becomes fragrant and slightly moist. This action releases the essential oils from the zest. Then, add the softened unsalted butter to this mixture. Using an electric mixer or stand mixer, cream the butter-sugar-zest mixture together on medium-high speed for 3-4 minutes, until it becomes wonderfully light, pale, and fluffy. This process incorporates air, which contributes to the cake’s tender texture.
- Incorporate Eggs, Lemon Juice, and Sour Cream: Add the large eggs, one at a time, beating well after each addition until fully combined. Ensure your eggs are at room temperature to prevent the batter from curdling and to help them emulsify better with the butter mixture. Next, stir in the fresh lemon juice. Don’t be alarmed if the mixture looks slightly curdled at this stage; it’s a natural reaction between the lemon juice and eggs, and it will bake up perfectly. Finally, gently fold in the room temperature sour cream by hand until just incorporated. Sour cream adds incredible moisture and a subtle tang to the cake.
- Combine Wet and Dry Ingredients, Then Top: Gradually add the dry ingredients to the wet mixture, incorporating half at a time. Mix gently by hand with a spatula or wooden spoon until just combined. The key here is not to overmix; overmixing can lead to a dense, tough cake. Pour the luscious cake batter into your prepared 8×8 inch pan and spread it out evenly using an offset spatula. Retrieve the chilled crumb topping from the freezer, and use a fork or your fingers to break it up into delightful, coarse pieces. Sprinkle these crumbs evenly over the top of the cake batter, ensuring a generous layer that will become beautifully golden and crunchy.
- Bake Until Golden and Cool: Transfer the pan to your preheated oven and bake for approximately 40-45 minutes. Baking time can vary slightly depending on your oven, so keep an eye on it. The cake is ready when the top is beautifully golden brown, and a wooden skewer or toothpick inserted into the very center comes out clean, with no wet batter attached. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Cooling is crucial for the cake to set properly and for the flavors to meld. For an extra touch of elegance and visual appeal, dust the cooled lemon crumb cake with a light layer of powdered sugar just before serving, if desired.
pro tip
Zesting lemons for this lemon crumb cake recipe should be done with light pressure to ensure you only get the bright yellow zest and none of the bitter white pith underneath. I highly recommend using a sharp rasp-style zester, as it makes this step incredibly easy and efficient, yielding fine, fragrant zest. Remember, don’t press too hard!
Expert Tips for the Perfect Lemon Crumb Cake
- Choose Organic Lemons for Zest: Whenever possible, opt for organic lemons when you plan to use the zest. This reduces your exposure to pesticides and waxes often found on conventional lemons. If organic isn’t an option, be absolutely sure to wash and dry your lemons thoroughly with warm water and a scrub brush before zesting to remove any residue.
- Measure Flour Accurately: Precision in measuring flour is crucial for the perfect cake texture. To avoid a dense cake, always aerate your flour by fluffing it with a spoon before gently spooning it into your measuring cup. Then, use a straight edge, like the back of a knife, to level off the excess flour, ensuring you don’t compact it. This “spoon and swoop” method prevents over-measurement.
- Use Room Temperature Ingredients: For a smooth, well-emulsified batter that bakes evenly, it’s vital that your eggs, butter, and sour cream are at room temperature. Cold ingredients don’t blend well, leading to a lumpy batter and a potentially tough cake. If you forget to take them out, warm eggs quickly in warm water and soften butter by cutting it into small pieces.
- Generous Lemon Zest is Key: This cake is all about that incredible lemon flavor! The recipe calls for a total of 4 tablespoons of fresh lemon zest (1 tbsp for the crumb topping, 3 tbsp for the cake). For me, this typically requires about 6-7 average-sized lemons. If you happen to have extra-large lemons, you might get more zest per lemon. Don’t skimp on this ingredient—it’s what makes the cake sing!
- Don’t Panic About Curdled Batter: After adding the lemon juice to the butter and egg mixture, the batter might appear slightly curdled or separated. This is a completely normal chemical reaction between the acidic lemon juice and the fats in the butter and eggs. Rest assured, your cake will bake up beautifully and maintain its tender texture. Simply continue with the recipe.
- Pan Size Matters: While I prefer using an 8×8 inch square baking pan for its classic coffee cake shape, you can also successfully bake this recipe in an 8-inch round cake pan. Keep in mind that using a different sized pan might slightly alter the baking time and the cake’s thickness, so always rely on the toothpick test for doneness.
- DO NOT Overmix the Batter: This is perhaps the most important tip for a tender, moist cake! Overmixing develops the gluten in the flour, resulting in a dense, chewy, and tough cake rather than a light and fluffy one. This is precisely why we instruct you to hand mix the sour cream and dry ingredients until they are *just* incorporated, and no streaks of flour remain. Stop mixing as soon as everything comes together.
Exciting Variations for Your Lemon Crumb Cake
- Greek Yogurt for Sour Cream: For a slightly different tang and texture, you can substitute plain, full-fat Greek yogurt for the sour cream in a 1:1 ratio. Greek yogurt will add a bit more density and protein, while still providing that essential moisture and bright, acidic note to the cake, making it equally delicious.
- Add a Zesty Lemon Glaze: If you desire an extra layer of lemon flavor and a touch of sweetness, whip up a simple lemon glaze. Whisk together 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest until smooth and pourable. Drizzle this delightful glaze over the cooled cake before serving for a beautiful finish and an extra burst of citrus.
- Swirl in Lemon Curd: For an even more intense lemon experience, consider adding a layer of store-bought or homemade lemon curd. After pouring the cake batter into the prepared pan, dollop spoonfuls of lemon curd on top. Use a knife or skewer to gently swirl the curd into the batter, creating beautiful ribbons of zesty goodness, before adding the crumble topping.
- Berry Bliss: Enhance the spring vibes by folding in 1/2 to 1 cup of fresh blueberries or raspberries into the cake batter just before pouring it into the pan. The tartness of the berries pairs wonderfully with the lemon.
- Nutty Crunch: For an added layer of texture and flavor, finely chop 1/4 cup of almonds or pecans and mix them into the streusel topping. They will toast beautifully during baking, adding a delightful crunch.
Frequently Asked Questions About Lemon Crumb Cake
Absolutely! This lemon crumb cake is one of those magical baked goods that often tastes even better the day after it’s baked, as the flavors have more time to meld and deepen. This makes it an excellent choice for meal prepping your breakfast or preparing a dessert in advance for a gathering.
To keep your lemon crumb cake fresh and moist, cover it tightly with plastic wrap or place it in an airtight container. It will stay delicious at room temperature for about 3 days. If you need to store it for longer, you can refrigerate it for up to 5 days. However, be aware that the refrigerator tends to dry out cakes a little faster, so ensure it’s well-wrapped.
Yes, this lemon crumb cake freezes beautifully! For optimal quality, ensure the cake has cooled completely to room temperature. Then, wrap it tightly in two layers of plastic wrap, followed by a layer of freezer paper or heavy-duty aluminum foil. This double-layer protection helps prevent freezer burn. It can be frozen for up to 2 months. To enjoy, simply thaw the cake at room temperature, either overnight in the refrigerator or on the counter for a few hours.
A dense cake is usually a result of overmixing the batter. When you overmix flour, you develop its gluten, which creates a tougher, chewier texture. To avoid this, mix the dry ingredients into the wet ingredients by hand, just until no streaks of flour are visible. Another common reason is using cold ingredients; ensure your butter, eggs, and sour cream are at room temperature.
While you can use bottled lemon juice in a pinch, fresh lemon juice is highly recommended for this recipe. Fresh lemon juice provides a much brighter, more vibrant, and authentic lemon flavor that bottled varieties simply cannot match, making a noticeable difference in the final taste of your lemon crumb cake.
More Tasty Breakfast Cake Recipes to Explore
Savory Sausage Breakfast Cake
Classic Cinnamon Crumb Coffee Cake
Delightful Blueberry Streusel Coffee Cake
Lemon Crumb Cake Recipe
Print
Pin
Rate
Ingredients
Crumb Topping
- 3/4 cup All-purpose flour
- 1/4 cup Unsalted butter melted
- 2 tbsp Granulated sugar
- 2 tbsp Dark brown sugar
- 1 tbsp Lemon zest
Lemon Crumb Cake
- 1 1/2 cups All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 cup Granulated sugar
- 3 tbsp Lemon zest
- 1/2 cup Unsalted butter softened, room temperature
- 3 large Eggs room temperature
- 2 tbsp Fresh lemon juice
- 1/3 cup Sour cream room temperature
Instructions
Crumb Topping
-
In a small bowl, thoroughly combine the melted unsalted butter, all-purpose flour, granulated sugar, dark brown sugar, and 1 tablespoon of fresh lemon zest. Use your fingertips to blend until a coarse, sandy, and crumbly mixture forms. Place this bowl in the freezer to chill while you proceed with the cake batter preparation.3/4 cup All-purpose flour, 1/4 cup Unsalted butter, 2 tbsp Granulated sugar, 2 tbsp Dark brown sugar, 1 tbsp Lemon zest
Cake
-
Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8×8 inch baking pan by lining it with parchment paper, leaving an overhang on two sides, then generously spray with nonstick baking spray that contains flour to prevent sticking.
-
In a medium-sized bowl, whisk together the 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt until well combined and lump-free. Set aside.1 1/2 cups All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Kosher salt
-
In a large bowl, combine 1 cup of granulated sugar and 3 tablespoons of lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant. Add the 1/2 cup of softened unsalted butter and cream the mixture together with an electric mixer for 3-4 minutes until it becomes light, fluffy, and pale in color.1 cup Granulated sugar, 3 tbsp Lemon zest, 1/2 cup Unsalted butter
-
Beat in the 3 large room temperature eggs one at a time, followed by the 2 tablespoons of fresh lemon juice, mixing until well combined. The mixture may look slightly curdled at this point, which is normal. Gently fold in the 1/3 cup of room temperature sour cream by hand until just incorporated.3 large Eggs, 2 tbsp Fresh lemon juice, 1/3 cup Sour cream
-
Gradually add the whisked dry ingredients to the wet mixture, adding about half at a time. Mix by hand using a spatula until the flour is just incorporated and no dry streaks remain. Pour the batter into the prepared baking pan, spreading it evenly. Remove the chilled crumb topping from the freezer, break it up into small pieces with a fork or spoon, and sprinkle it generously and evenly over the cake batter.
-
Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Allow the lemon crumb cake to cool completely in the pan on a wire rack. For a beautiful finish and an added touch of sweetness, dust the cooled cake with powdered sugar before serving, if desired.
Notes
This recipe requires a total of 4 tablespoons of fresh lemon zest (1 tbsp for the crumb topping, 3 tbsp for the cake batter). From my experience, achieving this amount typically requires about 6-7 standard-sized lemons. However, if you happen to find exceptionally large lemons, you might be able to get the required zest from fewer fruits.
Always use room temperature ingredients for the cake batter (eggs, butter, sour cream). This helps them emulsify properly, leading to a smoother batter and a more tender, even-textured crumb.
Do not overmix the cake batter! Mix just until the dry ingredients are incorporated. Overmixing can develop the gluten in the flour, resulting in a dense and tough cake.
Nutrition