Lemon Coffee Cake Crumble

I baked this on a Sunday morning when the house felt too quiet. The smell of lemon zest hitting warm butter filled every corner, and suddenly it didn't feel empty anymore. By the time the crumble turned golden, my neighbor had knocked on the door asking what smelled so good.

I brought this to a brunch once and watched someone take a second slice before they'd finished the first. They said it tasted like spring, which made me laugh because it was November. But I understood what they meant.

Ingredients

• All-purpose flour: I always spoon it into the measuring cup and level it off, never scoop directly or the cake turns out dense.
• Unsalted butter: Cold cubes for the crumble, softened for the cake, and yes, it matters which is which or the textures go wrong.
• Granulated sugar: Just enough to let the lemon shine without fighting it for attention.
• Fresh lemon juice and zest: Bottled juice tastes flat here, the fresh stuff is what makes people ask for the recipe.
• Sour cream or Greek yogurt: This is what keeps the cake soft and moist without being heavy.
• Baking powder and baking soda: Both are needed, the combo gives the perfect light crumb.
• Eggs: Room temperature eggs blend in smoother, I learned that after a few lumpy batters.
• Vanilla extract: A small pour that rounds out the lemon without announcing itself.
• Whole milk: Adds just enough richness, skim milk makes it taste too lean.
• Powdered sugar for glaze: Optional, but I almost always make it because the extra lemon punch is worth the two minutes.

Instructions

Get the oven ready:

Preheat to 350°F and grease your pan well, especially the corners. I dust it with a little flour too so nothing sticks when you want to slice it warm.

Make the crumble:

Mix flour, sugar, lemon zest, and salt in a bowl, then work in the cold butter with your fingertips until it looks like wet sand. Stick it in the fridge so it stays cold and crisp when it bakes.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl. Set it aside and resist the urge to skip the whisking, clumps of baking soda taste terrible.

Cream butter and sugar:

Beat softened butter and sugar until it's pale and fluffy, about two or three minutes. This step traps air and makes the cake light, so don't rush it.

Add eggs and wet ingredients:

Mix in eggs one at a time, then stir in sour cream, milk, lemon juice, zest, and vanilla until smooth. The batter might look a little curdled, that's normal and it bakes up fine.

Fold in the flour:

Add the dry ingredients gently and mix just until you stop seeing streaks of flour. Overmixing here turns the cake tough and chewy.

Assemble and bake:

Spread the batter into the pan, sprinkle the cold crumble evenly on top, and bake for 38 to 42 minutes. The toothpick should come out clean and the crumble should look toasty and golden.

Cool and glaze:

Let it cool in the pan for at least 15 minutes or it falls apart when you cut it. If you want the glaze, whisk powdered sugar with lemon juice until it's pourable and drizzle it over while the cake is still a little warm.

Save to Pinterest

One morning my daughter ate a slice standing at the counter before school and said it tasted better than anything from the bakery. I didn't tell her how easy it was to make because I wanted to stay impressive a little longer.

How to Store It

I cover it with foil and leave it on the counter for up to two days, and honestly it tastes even better on day two when the lemon soaks into the crumb. If you glaze it, wait until you're ready to serve or the topping gets soggy.

What to Serve With It

Fresh berries make it look fancy without any extra work. Whipped cream is nice too, especially if you fold in a little lemon zest. I've also served it plain with hot coffee and no one complained.

Small Adjustments That Work

You can swap Greek yogurt for the sour cream and it turns out just as tender. If you want more lemon punch, add a few drops of lemon extract to the batter but go easy or it tastes like cleaner.

• Use a 9-inch pan if that's what you have, just check it a few minutes earlier since it'll bake faster.
• Double the crumble if you love that part, I won't judge.
• Try orange zest and juice instead of lemon for a softer, sweeter version.

Save to Pinterest

This cake doesn't need a special occasion, it makes regular mornings feel worth remembering. Bake it once and you'll understand why I keep lemons on hand now.

Frequently Asked Questions

→ What gives this cake its lemon flavor?

Fresh lemon juice and finely grated lemon zest are folded into the batter and crumble topping, providing a bright, tangy citrus essence throughout.

→ Can the coffee cake be made ahead?

Yes, baking the cake a day in advance is ideal. Store it covered at room temperature to maintain moisture and flavor for serving later.

→ What is the crumble topping made of?

The topping is a mixture of flour, sugar, cold butter, lemon zest, and a pinch of salt, blended into coarse crumbs that crisp up during baking.

→ Is there an option to add extra lemon flavor?

You can add a few drops of lemon extract to the batter for a more intense citrus aroma without altering the texture.

→ What tools are recommended for preparation?

An 8-inch cake pan, mixing bowls, electric mixer or whisk, measuring tools, pastry cutter or fork, and cooling rack will make preparation easier and more efficient.

→ Can I use a substitute for sour cream?

Plain Greek yogurt works well as a substitute, offering similar moisture and tang to the cake's tender crumb.