Lemon Coffee Cake Crumble (Printable Version)

Tangy lemon-infused coffee cake topped with buttery crumble for a moist, flavorful bite any time.

# What You’ll Need:

→ Crumble Topping

01 - 1/2 cup all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1/4 cup unsalted butter, cold and cubed
04 - 1/2 teaspoon lemon zest
05 - 1/4 teaspoon salt

→ Cake

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1/3 cup sour cream or plain Greek yogurt
14 - 1/4 cup whole milk
15 - 2 tablespoons fresh lemon juice
16 - 2 teaspoons finely grated lemon zest
17 - 1 teaspoon vanilla extract

→ Lemon Glaze (optional)

18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Preheat the oven to 350°F. Grease and flour an 8-inch cake pan.
02 - Combine flour, sugar, lemon zest, and salt in a small bowl. Incorporate cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and sugar with a mixer until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition.
05 - Stir in sour cream, milk, lemon juice, lemon zest, and vanilla extract until just combined.
06 - Gradually add dry ingredients to wet mixture, folding gently until just incorporated to avoid overmixing.
07 - Spread batter evenly in prepared pan and sprinkle crumble topping uniformly over the surface.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Cool in pan for at least 15 minutes.
09 - Mix powdered sugar with enough lemon juice to create a drizzle. Drizzle over cooled cake before serving.

# Top Tips:

01 -
  • The lemon flavor is bright and honest, not artificial or too sweet.
  • That crumble topping stays crunchy even the next day, which never happens with most streusel.
  • It comes together fast enough that you can decide to bake it and still have it ready before lunch.
02 -
  • Cold butter in the crumble is non-negotiable, soft butter turns it into a paste instead of crumbs.
  • Don't skip letting the cake cool or the first slice will crumble all over the counter.
  • If your lemons aren't very juicy, you might need three instead of two to get enough juice and zest.
03 -
  • Zest the lemons before you juice them, it's almost impossible to zest a juiced lemon without frustration.
  • Let your butter and eggs sit out for 30 minutes before you start, everything blends smoother at room temperature.
  • Run a knife around the edge of the pan before you lift the cake out, even if you greased it well.

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