Lemon Crumb Coffee Cake—because who doesn’t love a cake that’s as soft as a cloud and crumbly on top? The burst of fresh lemon pairs perfectly with that buttery crumb topping. It’s the kind of cake that looks fancy but doesn’t demand much of your time. It’s sweet, it’s tart, it’s everything you didn’t know you needed to make your coffee break feel extra special. Perfect for mornings, afternoon tea, or when you simply want to impress without actually working that hard. Get ready to enjoy the simplest indulgence with a kick of citrusy zest.
Lemon Crumb Coffee Cake
This easy-to-make cake combines a buttery, crumbly topping with a light lemon flavor. It’s the perfect treat for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add eggs, lemon zest, lemon juice, and vanilla.
- Mix in dry ingredients alternately with sour cream.
- For the topping, mix flour, brown sugar, butter, and cinnamon to form a crumbly texture.
- Pour batter into the pan, top with the crumbs, and bake for 35 minutes.
- Let it cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 6%
- Calcium: 3%
- Iron: 4%
- Potassium: 2%
Additional Notes
- Add a handful of chopped nuts for some extra crunch.
- Store leftovers in an airtight container for up to 3 days.
